Rice & Stir-fries

For rice, it depends on the style:

It’s especially good when added towards the end of cooking your favourite paella, risotto, Mexican rice, or any other rice-based dish that leans savoury. 

In fried rice, add it after the rice is in the pan and starting to toast, along with your sauces or seasoning. A few grinds of Yes! then toss well, and suddenly the dish tastes more “wok” and less “leftovers”

For stir-fries, timing is everything. You want to add it once your ingredients are hot and cooking, not at the very beginning.

Let your aromatics, vegetables, and proteins sear and develop some colour first. When your sauce goes in - like soy, oyster, chili, or whatever you’re working with - that’s your moment. A few grinds of Yes! dissolves instantly and amplifies all those browned, umami-rich flavours.

Yes! works best once your stir-fry has heat and colour - not when the pan is still finding its footing.