Asian American & Pacific Islander Heritage Month

Celebrating a rich and diverse array of dishes from across Asia, united by a love of really good eggs.

Domesticated in India around 4,400 years ago, mung beans are common in dishes from the Asian continent, such as soups, dumplings, mooncakes and even ice cream.

Mung beans are a staple in many regions because of their high nutritional value. Rich in protein, vitamins and minerals, as well as healthy carbohydrates, these little beans have been essential in feeding ancient societies, and they’ll continue feeding our sustainable future.

We’ve captured the magic from mung bean protein to make it scramble like an egg, so more people can enjoy it in endless delicious recipes.

A tiny bean

with a meaningful history

and endless opportunities.

Fried Rice

The simplest of dishes are oftentimes the most beloved. Fried rice is one such food, known and loved across the globe for its versatility, nostalgia and simplicity.

Often, fried rice is the result of day-old rice and disparate leftovers, fused and made anew by the alchemy of a searing hot wok. It is a dish that is so much more than the sum of its parts. A variation of fried rice is one of the national dishes of Indonesia, but people across America know and love it from the ubiquitous white Chinese takeout containers, always stuffed to the brim, engorged with the flavor of home inside.

It is, perhaps, the most pan-Asian of all dishes that most Asian nations, and even diasporic communities outside of Asia, lay claim to one version or another of this endlessly interchangeable creation.

Get the recipe

Jianbing 煎饼

New York has its bagels. Austin has its breakfast burritos. Across the bustling cities of China, there is the jianbing.

The morning rush in Shanghai simply is not without jianbing, the crepe-like wraps filled with savory sauces, vegetables and meats. Street vendors prepare jianbings by the thousands each morning, pouring the hot batter into a large frying pan or on a hot flat surface, spatulas clinging and clanging as the eggy batter cooks. JUST Egg has partnered with a few dozen of those street vendors, bringing plant-based jianbings to the masses.

But you don’t have to be in Shanghai to enjoy this Chinese classic. We’ve made some adjustments to the traditional recipe, incorporating more easy-to-find ingredients and eliminating the vendors’ specialized tools so you can make your perfect jianbing in the peace of your own kitchen, minus the street commotion.

Get the recipe

Stories and recipes from our friends

The Korean Vegan’s Jeon 전

Sometimes, food can say what words cannot. The Korean Vegan shares how her grandma showed her love through dedication, sacrifice and jeon – Korean-style fritters, recreated with JUST Egg.

Chef Priyanka’s Egg Bhurji अंडा भुर्जी

Chef Priyanka shares a JUST Egg recreation of her dad’s egg bhurji recipe, an Indian spiced scramble common as street food, with all the flavors and none of the cholesterol.

Seonkyoung Longest’s Gyeranjjim 계란찜

Food is a language everyone understands and enjoys. No matter what you speak, we know you'll enjoy this gyeranjjim – a savory JUST Egg custard steamed in a comforting broth.

Welcome to the golden era of eggs.

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