Cole Julie - Cole, Julie

Julie Cole

Biography

Chef Julie Cole is currently the Operations Manager and Chef at Nom Wah. Drawing from her experiences at various New York kitchens, Julie defines her cooking style as one that is balanced in flavor and spices, accented with low- and high-brow Japanese influences.

Prior to joining Nom Wah, Julie was the Executive Chef at the highly acclaimed Greenpoint Fish and Lobster Co. in Brooklyn. She has also held posts at Neta, Kin Shop, and Ippudo.

In her spare time, Julie prefers to carb load… while reading her many cookbooks.

 

Photo courtesy of An Rong... READ MORE

Chef Julie Cole is currently the Operations Manager and Chef at Nom Wah. Drawing from her experiences at various New York kitchens, Julie defines her cooking style as one that is balanced in flavor and spices, accented with low- and high-brow Japanese influences.

Prior to joining Nom Wah, Julie was the Executive Chef at the highly acclaimed Greenpoint Fish and Lobster Co. in Brooklyn. She has also held posts at Neta, Kin Shop, and Ippudo.

In her spare time, Julie prefers to carb load… while reading her many cookbooks.

 

Photo courtesy of An Rong Xu

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What is your favorite NYC restaurant? And what is your go-to dish? Shuko for the omakase—don't leave without that apple pie!
What is your ultimate meal? The Bellagio buffet
What three things are always in your pantry? Dry pasta; frozen peas; El Yucateco hot sauce
If you weren't a chef, what would you be? Justin Bieber
If you could cook with anyone, who would that be? Ina Garten (and Jeffrey)—they don't overcomplicate things.
What’s your favorite NYCWFF memory? Tacos & Tequila!

Smoked Bluefish Fried Rice

 

Recipe Ingredients:

 

Serves 1-2 People

4 Tbl canola oil

4oz smoked bluefish or any other type of hot smoked fish fillet

1/2 Cup Chinese broccoli, sliced

1/4 Cup pickled red onions, sliced

1 egg, scrambled

1 Cup white rice; day old cold, and crumbled with hands to separate grains

3 Tbl (or TT) tamari

1 TBl (or TT) oyster sauce

 

Recipe Instructions:

 

For best results, stir fry process should be a fast, 5 minute process. Add a Tablespoon of oil at any step if mixture looks dry.

  1. Heat 2Tbl oil in wok on high heat until just smoking.
  2. Add smoked bluefish and stir fry for 30 seconds then move to side of the wok.
  3. Add Chinese broccoli and pickled onions.  Stir fry for 30 seconds then move to side of the wok.
  4. Add scrambled egg in center of the wok. Stir fry until halfway cooked through then move to side of the wok.
  5. Add rice, tamari, and oyster sauce. Stir fry all ingredients for 1 minutes until just combined and hot.
  6. Season with tamari and oyster to taste.

 

Garnish options:

Fried shallots

Soft boiled egg

Ichimi togarashi

Wasabi mayo, drizzled on top