Restaurant-Style Spicy Fried Rice
Better than takeout with dual umami and spice that transforms leftover rice.
- 2 cups cooked rice (preferably day-old)
- 1 cup shiitake mushrooms, halved
- 2 tbsp vegetable oil, divided
- 3 large eggs
- 1 bunch scallions, sliced (about 6)
- 1 tbsp Yondu Vegetable Umami
- 1 tbsp Yondu Spicy
- 2 tsp Korean chili flakes (gochugaru)
Method
- Tip
1. Heat a large pan or wok over high heat. Add 1 tbsp oil and cook shiitake mushrooms 2 minutes until golden brown.
2. Meanwhile, whisk eggs with a splash of Yondu Vegetable Umami in a bowl.
3. Pour beaten eggs into the pan and scramble with mushrooms until just set.
4. Add cooked rice and remaining oil. Stir-fry 2 minutes, breaking up any clumps.
5. Add Yondu Spicy, remaining Yondu Vegetable Umami, and scallions. Stir-fry 1 more minute until heated through.
6. Serve immediately, sprinkled with Korean chili flakes.
Day-old rice works best for perfect texture - fresh rice gets mushy. Add any veggies you like with the mushrooms: carrots, corn, peas, or green beans. Control heat perfectly by adjusting Yondu Spicy to taste.
