Woo Can Cook

Chicken and bacon fried rice finished with a wok sear to develop a crispy rice texture, featuring a simple but classic sauce base of hoisin, sambal Oelek, peas, and carrots.

Chinese/Korean fusion that combines the umami of Korean kimchi and gochujang with a classic Chinese wok fried rice, and finished with a quick wok sear for a crispy rice quality.

A classic Thai fried rice featuring fragrant aromatic Thai basil sweet corn, and fish sauce, with the lingering heat of Thai chile.

A classic orange chicken made with fresh Cara Cara oranges from rojas farms, combined with a glaze made from doubanjiang chili paste, sweet chili sauce, and our house made chili crisp oil. Better than the other orange chicken you're thinking of.

A classic Korean "Yangnyeom" fried popcorn chicken glaze made with gochujang chili paste, sweet chili sauce, and honey. Wok tossed and served over steamed white rice.

A Chinese American classic featuring popcorn fried chicken coated in a glaze made from brown sugar, hoisin, mirin, doubanjiang chili paste, and our house made chili crisp oil. Wok fried with garlic, ginger, and dried tian Jin peppers, then served over rice.

Crispy wok-seared fried rice with chicken, bacon, hoisin, sambal oelek, peas, and carrots wrapped in a soft flour tortilla. Served with cilantro-lime crema and pickled Korean daikon.

Crispy wok-seared fried rice with Korean kimchi, bacon, and gochujang wrapped in a soft flour tortilla. Served with cilantro-lime crema and pickled Korean daikon.

Thai fried rice with chicken, Thai basil, sweet corn, and Thai chilies wrapped in a soft flour tortilla. Served with cilantro-lime crema and pickled Korean daikon.