Fried Rice

Veggie Burger

CBG White Russian

CBG UFO

Chicken Sandwich

If using freshly cooked rice, spread it on a tray and chill in the refrigerator for at least 30 minutes to remove moisture. Ideally use day-old refrigerated rice so grains are separate.

Prepare rice

Heat 1 tbs neutral oil in a large wok or heavy skillet over medium-high heat until shimmering. Beat the eggs lightly with a pinch of salt. Pour eggs into the hot pan, let set about 10 seconds, then scramble quickly until just cooked but still moist. Transfer eggs to a bowl and set aside.

Scramble eggs

In the same wok, add remaining 1 tbs neutral oil and 1 tbs butter. Increase heat to high. Once oil is hot and butter melted, add diced onion and stir-fry 1–2 minutes until translucent.

Add minced garlic and ginger and stir 20–30 seconds until fragrant (do not burn).

Add thawed peas and carrots and any optional add-ins like cooked shrimp or diced ham. Stir-fry 1–2 minutes until heated through and vegetables are tender-crisp.

If using bean sprouts, add them in the last 30 seconds and toss to warm without losing crunch.

Push the vegetables to one side of the wok to create an open hot area. Add another small splash of oil if pan looks dry. Add the chilled rice in clumps, breaking up any large clumps with the back of a spatula or tongs. Spread rice across the surface to maximize contact with heat and let it sit 20–30 seconds to get a slight sear.

Drizzle the soy sauce and oyster sauce evenly over the rice. Toss vigorously to coat rice and vegetables. Continue stir-frying 2–3 minutes until rice is uniformly colored and heated through.

Return the scrambled eggs to the wok and fold through the rice. Add sesame oil, white or black pepper, and taste for salt; add up to 1/2 tsp kosher salt if needed. Stir-fry another 30–60 seconds to combine flavors.

Turn off heat. Fold in sliced scallion greens. If using chili sauce, add now to taste. Taste and adjust seasoning (more soy for saltiness, more sesame oil for aroma).

Serve hot, garnished with extra scallions or a drizzle of sesame oil if desired.

cooked long-grain white rice (preferably day-old)

large eggs

neutral oil (vegetable, canola, or peanut)

unsalted butter or additional oil

yellow onion, finely diced

garlic cloves, minced

fresh ginger, minced

frozen peas and carrots, thawed

scallions (green parts), thinly sliced

soy sauce (light or all-purpose)

oyster sauce (optional, for depth)

sesame oil

white pepper or black pepper

kosher salt

cooked shrimp, diced ham, or cooked chicken

bean sprouts

chili sauce or sriracha (to taste)

In a small bowl combine ground flaxseed and 3 tbs water. Stir and let sit 5 minutes until thickened.

Prepare flax egg

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook 2–3 minutes until translucent. Add minced garlic, grated carrot, and chopped mushrooms; cook 4–5 minutes until vegetables are softened and most moisture has evaporated. Stir in soy sauce and cook 1 minute more. Remove from heat and let cool 5 minutes.

Sauté vegetables

Place rinsed black beans in a large bowl and mash roughly with a fork or potato masher, leaving some texture (about half mashed, half whole). Add cooked brown rice, cooled sautéed vegetables, ground oats, flax egg, smoked paprika, cumin, black pepper, and salt. Mix thoroughly until mixture holds together when pressed. If mixture is too wet, add up to 2 tablespoons more oats; if too dry, add 1–2 teaspoons water or a splash of soy sauce.

Mash beans and combine

Divide mixture into four equal portions and shape into patties about 3–4 inches wide and 1/2–3/4 inch thick. Press edges so patties are compact. Place patties on a parchment-lined tray and chill in the refrigerator for at least 20 minutes (this helps them firm up and hold shape).

Form patties

Heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add patties (work in batches if needed) and cook 4–5 minutes per side, pressing gently once after flipping, until a brown crust forms and patties are heated through. If using vegan cheese, place a slice on each patty in the last minute of cooking and cover briefly to melt.

Pan-fry patties

Toast buns: Brush buns with a little oil or butter and toast cut-side down in a hot skillet or oven until golden (1–2 minutes).

Assemble burgers: Spread about 1–2 tablespoons of your favorite sauce on bottom bun. Place a lettuce leaf on the sauce, add the warm veggie patty (with cheese if used), top with tomato slice, a few rings of red onion, and sliced avocado or a spoonful of guacamole. Add more sauce to the top bun if desired and close the burger.

Serve: Serve immediately with a side (fries, salad, or roasted vegetables). Leftover patties can be refrigerated for up to 3 days or frozen for up to 2 months; reheat gently in a skillet or oven.

cooked brown rice

canned black beans (rinsed and drained)

finely grated carrot

finely chopped cremini mushrooms

finely diced yellow onion

minced garlic

rolled oats (quick or old-fashioned, lightly ground)

ground flaxseed

water (for flax egg)

soy sauce or tamari

smoked paprika

ground cumin

black pepper

salt

olive oil (for frying)

burger buns (brushed with butter or oil)

lettuce leaves

ripe tomato, sliced

red onion, thinly sliced

sliced avocado or guacamole

your favorite burger sauce (e.g., mayo, ketchup, mustard mixture)

optional: vegan cheese slices

Gently warm 1 cup heavy cream in a small saucepan over very low heat until just warm (do not boil), about 2–3 minutes. Remove from heat.

Warm and combine

Measure your CBG oil according to your desired potency (the recipe lists 150 mg total as an example). Add the CBG oil to the warm cream and whisk vigorously for 30–45 seconds to begin dispersing the oil.

Add CBG oil

If the CBG oil separates, add 1/2 tsp neutral oil or a small pinch of lecithin and whisk for another 30 seconds. Let the mixture cool to room temperature, then refrigerate for at least 1 hour to chill and let the flavors meld.

Emulsify (optional)

If you notice any separation after chilling, give it a quick whisk or strain through a fine mesh to ensure a smooth cream. The finished CBG-infused cream will keep in the fridge for 3–5 days.

Strain (optional)

Fill an old-fashioned (rocks) glass with ice to chill while you measure the ingredients, or alternatively fill the glass with fresh ice when ready to build the drink.

Prepare glass

In a mixing glass filled halfway with ice, pour 1.5 oz vodka and 1 oz coffee liqueur. If you want a sweeter cocktail, add 0.25 oz simple syrup.

Build the drink

Stir the vodka and coffee liqueur mixture for about 20–30 seconds until well chilled and slightly diluted. Strain into the prepared rocks glass over fresh ice (or keep the ice in the glass if you chilled it earlier).

Stir and strain

Slowly pour 1 oz of CBG-infused cream (or chilled heavy cream if not using CBG) over the back of a spoon so it floats on top of the coffee-liqueur base, creating the classic layered White Russian look. If you prefer it mixed, simply pour the cream in and gently stir once or twice.

Float the CBG cream

Optionally top with 1 oz heavy cream for a richer mouthfeel, or leave the CBG cream as the sole cream component. Garnish with 2–3 coffee beans or a light grating of nutmeg. Serve immediately.

Finish and garnish

When using CBG-infused cream, note the total CBG per serving. The recipe above assumes ~150 mg CBG in the cup of cream; at 1 oz used in the cocktail, the dose would be roughly 9–10 mg CBG per serving. Adjust your CBG oil amount according to the potency of your product and desired dose. Consume responsibly.

Dosing reminder

vodka

coffee liqueur (Kahlúa or similar)

CBG-infused cream (see note)

heavy cream or half-and-half

simple syrup (optional, for sweetness)

coffee beans or grated nutmeg (garnish)

heavy cream

CBG oil (food-grade, typically 10–30 mg per serving depending on product)

neutral-flavored oil or lecithin (optional, to aid emulsification)

If you have CBG-infused gin ready, measure 2 oz and set aside. If you are using plain gin plus a CBG tincture, measure 2 oz gin and add the manufacturer recommended serving of liquid CBG (typically 10–30 mg equivalent; follow product directions) to the gin. Stir gently to combine.

Prepare CBG base

If you want the UFO-like pale blue shimmer, dissolve 1 tsp blue spirulina powder in 1/2 teaspoon warm water until smooth (or use a pinch of blue butterfly pea powder). Add to the gin/CBG mixture and stir until evenly dispersed. If using edible shimmer, add 1/4 tsp and stir gently to combine. Note: edible shimmer will create the floating sparkle effect once shaken.

Color suspension (optional)

In a cocktail shaker, add 0.75 oz fresh lemon juice, 0.5 oz elderflower liqueur, 0.5 oz agave syrup, 1 oz white cranberry (or white grape) juice, and the 2 oz CBG gin mixture. Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold and well-aerated; this both chills the drink and helps suspend the shimmer.

Combine and shake

Strain the shaken mixture into a chilled coupe glass or Nick & Nora glass, using a fine strainer if you want to remove tiny ice shards. If you prefer a taller presentation, pour into a chilled flute and proceed to top with bubbles.

Gently top the cocktail with 2 oz chilled sparkling water or Prosecco. Pour slowly to avoid dissipating the shimmer. The effervescence gives the UFO lift and helps the shimmer swirl.

Top with sparkle

Twist a lemon peel over the drink to express oils, then either drop it in or perch it on the rim. Alternatively, float a thin starfruit slice as a spacey garnish. Serve immediately and advise guests about the CBG content and responsible consumption.

Garnish and serve

Adjust sweetness by increasing or decreasing agave syrup to taste. If using a tincture, ensure the dose is appropriate for your guests. The elderflower and white juice keep the color pale so the blue shimmer reads as 'UFO' — if you prefer a stronger blue tone, slightly increase the blue powder but keep it light to avoid vegetal flavor.

Notes and pairing

CBG-infused gin (or gin + CBG tincture)

Elderflower liqueur (St-Germain or similar)

Fresh lemon juice

Agave syrup (or simple syrup)

White cranberry juice (or white grape juice)

Sparkling water (chilled) or chilled Prosecco for a stronger finish

Blue spirulina powder (for color) — optional

Liquid food-grade glitter or edible shimmer — optional

Ice (for shaking and serving)

Lemon twist or thin starfruit slice (garnish)

Pat chicken pieces dry with paper towels. If using breasts, slice horizontally to make two thinner cutlets about 1/2 inch thick. In a shallow bowl combine buttermilk and hot sauce. Add chicken, turn to coat, cover and refrigerate for at least 15 minutes and up to 2 hours. This tenderizes and flavors the chicken.

Prep and marinate

In a second shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.

Make the dredge

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing so the coating adheres. Shake off excess and set on a plate. For extra-crispy coating, dip back briefly into a tablespoon of buttermilk then re-dredge in the flour mixture.

Coat the chicken

Pour oil into a heavy skillet (cast-iron preferred) to a depth of about 1/4 inch and heat over medium-high until shimmering and a small pinch of flour sizzles on contact (about 350°F / 175°C). Carefully add chicken pieces (do not overcrowd; fry in batches if needed). Cook 3–4 minutes per side for thighs/cutlets, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan and rest 3–5 minutes.

Fry the chicken

Butter the cut sides of the buns lightly. Heat a skillet over medium heat and toast buttered sides until golden, about 1–2 minutes. Remove from heat.

Toast the buns

In a small bowl mix mayonnaise and mustard (if using). Arrange lettuce leaves, tomato slices, and pickles so they are ready to assemble.

Prepare sauce and vegetables

Spread mayonnaise mixture on both toasted bun halves. Place a lettuce leaf on the bottom bun, then a piece of fried chicken, 2 tomato slices, and 3 pickle slices. Squeeze a little lemon over the tomato if using and add extra hot sauce to taste. Top with the bun crown.

Assemble

Serve the sandwiches hot immediately while the chicken is juicy and the coating is crisp. Accompany with fries, a simple salad, or extra pickles.

Fried Rice

Veggie Burger

Cbg White Russian

Cbg Ufo

Chicken Sandwich