The Wok: Chinese Scrambled Eggs With Tomato | Kenji's Cooking Show

About

I'm Kenji López-Alt. I'm the author of the James Beard award-winning books The Food Lab and The Wok, a New York Times columnist, and a former restaurant worker. I'm also the author of the best-selling children's book, Every Night is Pizza Night. Get them anywhere you buy your books, or for signed copies shipped anywhere in the world, order them from Book Larder: https://booklarder.com/search?q=kenji%20lopez-alt Join my free Patreon to get full recipes and articles: https://www.patreon.com/kenjilopezalt I have a podcast! It's called The Recipe with Kenji and Deb and I host it with my friend Deb Perelman of Smitten Kitchen. You can get it here: https://www.therecipepodcast.com/ On this channel you'll mostly find my cooking videos. For food recommendations and other content (mostly around Seattle), check out my alt channel, @JKenjiLopezMain When I'm not writing books or spending time with my family, I like to play music and explore Seattle.