It's Not Fried Rice Without Frozen Peas

When chatting with Som, before noting the usual suspects for fried rice, he revealed one ingredient he absolutely needs that was a little unexpected: frozen peas. "It's not fried rice unless it has frozen peas," he says. He also noted it needs scrambled eggs, rice (obviously), and whatever you have in the fridge. But those frozen peas are always on the list.

"For me, fried rice is honestly, like the key to life, and it also cleans out your fridge." – Peter Som

Other Essential AAPI Pantry Ingredients

Whether you're new to home cooking or looking to build out your pantry with some new flavors, Som shared the ingredients he deems the most important to have on hand. Most of these are just always sitting on his counter for easy grabbing while cooking.

Soy Sauce

Som calls soy sauce the "backbone of most East and Southeast Asian cuisines," saying it gives dishes their signature salty tang. Low-sodium soy sauce is Som's default, but he also notes that dark soy sauce helps add deeper color and richness to the dish.

White or Yellow Miso

Som uses white or yellow miso (a fermented soybean paste) so often that he had to limit how many times he used it in the cookbook because he loves it so much. "It adds true umami and instant depth of flavor," he says. Working in both sweet and savory dishes, Som even uses it in the crust of a strawberry pie in the book.

Hoisin Sauce

This flavorful, thick sauce has an almost barbecue-style quality. It's made from fermented soybeans, vinegar, sugar, and seasonings. Som uses it in fried rice, glazing meats and veggies, and wherever a sweet-savory, glossy sauce works well.

Oyster Sauce

This is another core thick, sweet-savory sauce that is made from dried, fermented, and processed oysters. "It's thick, savory, very umami," Som says. It's used similarly to hoisin in stir-fries and fried rice.

Toasted Sesame Oil

Som uses toasted sesame oil judiciously at the end of cooking for a nutty, toasty aroma and flavor. He warns, however, that it's often misused by cooking with it. "If heated too much, the flavor dissipates," he says. "If used as the main cooking fat, it can overtake the whole dish." Drizzle on after cooking to ensure the best taste.

Kewpie Mayo

If you're unfamiliar, Kewpie is different than the traditional jars of mayonnaise on the store shelves. This rich, Japanese-style mayonnaise is made with egg yolks and MSG that yield a velvety, richer mayo. Once you try it, it's hard to go back. Som likes to mix it with hoisin or chili crisp for quick sauces.

Chili Crisp

For heat, texture, and excitement, chili crisp is an all-in-one ingredient that can be added to sauces and used as a condiment on its own. There are different brands available that vary slightly, but most all start with fried chilies, garlic, and other spices in a base oil.

Rice Wine Vinegar

A bright, balancing acid, Som enjoys the sweet, gentle flavor for dressings, pickling, and marinades.

Gochujang

A Korean, chili-fermented paste that is perfect for adding depth and heat to dishes. An ingredient Som didn't get acquainted with until he was older, he encourages developing an understanding of its flavor profile and then experimenting. "Add a dollop to what you’re already making and see how it fits," he encourages.