THE NOODLEBOMB KITCHEN
Spicy Shoyu Fried Rice
Day-old rice, egg and vegetables tossed hot with Spicy Shoyu for a fast, savory fried rice with chili heat.
LET’S MAKE IT
Step by step
- Heat the oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until set (160°F), then move them to a plate.
- Add the peas and carrots and cook for 2 to 3 minutes until hot.
- Add the rice, break up any clumps and cook for 3 to 4 minutes, stirring, until the rice is steaming hot and lightly crisp in spots.
- Return the eggs, add the Spicy Shoyu and toss to coat. Finish with scallions and more Spicy Shoyu to taste.
Before you start
Cooking times vary with equipment and ingredient size. Prepare cooked rice, noodles or toppings in advance wherever the ingredients call for them.
Cool cooked rice quickly and keep it refrigerated until you use it.
Spicy Shoyu contains soy and wheat. Check the labels on every other ingredient and topping for additional allergens.
FoodSafety.gov cooking temperatures ↗