You should be getting the idea that oo’mämē goes with everything. And anything. And something. And there’s nothing it won’t go with. At least not in the savory category, and we think there are a few dishes traditionally considered sweet where it can also lend a helping hand. It’s a lifestyle. It’s a feeling AND a flavor! Join the #CondimentRevolution and let us know what ways you have right-sized your refrigerator door and gotten rid of many things that are redundant of this one-jar-wonder.
oo’mämē brings its fresh, feel-good flavor to every table and fried rice is a perfect place to give it a whirl. It’s saucy. It’s crispy. It’s crunchy. It’s chewy. It’s all kinds of heaven in one jar. oo’mämē is a first responder when it comes to culinary emergencies. Whether you start with ho-hum take-out fried rice, or cobble together your own, oo’mämē will bridge the gap between sad and sublime. Keep it within reach (in your fridge, of course) to put out with every delivery-food meal. Side-by-side, sample both flavors and see which you prefer with that dish on this day. We are betting that will change every time you try it. There are no wrong choices here. And who would we be if we judged you for using them both? Oh no, friend, we are cheering you on. Double down.
Fried Rice + oo’mämē
oo’mämē Chinese or Mexican Chile Infusion
Anything you want to add:
- Snow peas
- Bean sprouts
Dump and stir, friends. Spoon oo’mämē over the take-out fried rice. Reheat by sautéing in oo’mämē oil or zapping it in the micro.
If you’d like to add some scrambled eggs, start by cracking the eggs, lightly whisked, into the sauté pan with oo’mämē oil. Scramble until just set. Then, add the fried rice, oo’mämē, and any other add-ons you have in mind. (If your optional ingredients are raw, you will have to sauté them in oo’mämē oil first before adding the cooked rice). Stir to combine and heat through.
Garnish with fresh herbs and serve with jars of oo’mämē on the table for extra deliciousness.