Fried Rice with Yum Yum Sauce is a crowd-pleasing dish inspired by Japanese steakhouses, pairing savory, buttery fried rice with a creamy, tangy, slightly sweet sauce for dipping or drizzling. Here’s what makes this combination special and how you can prepare both at home. Is creamy, tangy, and slightly sweet with a gentle kick of spice. Its base is mayonnaise with flavor additions.
Ingredients
- 4 teaspoons canola oil, divided
- 4 large eggs, lightly beaten
- 2/3 cup chopped carrots
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1 cup sliced green onions, plus more for garnish
- 3 cloves garlic, minced
- 4 cups chilled cooked rice
- 1/4 cup less-sodium soy sauce, or to taste
- yum yum sauce, to taste (See Footnote)
- chili crisp, for serving
- chopped fresh cilantro, for garnish
- 4 large fried eggs (optional)
Instructions
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Heat a wok or large skillet over high heat; add 1 teaspoon oil. To scramble eggs, cook beaten eggs in hot oil, gently folding occasionally with a spatula, until eggs reach desired consistency, about 2 minutes. Transfer eggs to a plate. Remove wok from heat; carefully wipe out wok. Return wok to high heat.
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Heat remaining 3 teaspoons oil. Add carrots, salt, and pepper; cook, stirring constantly, 2 minutes. Stir in peas and green onions; cook, stirring constantly, until peas are heated through, 1 to 2 minutes. Reduce heat to medium. Stir in garlic and cook until fragrant, about 30 seconds.
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Add rice, scrambled eggs, and soy sauce to wok. Cook, stirring until heated through, 2 to 3 minutes.
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Top servings with yum yum sauce. Serve with chili crisp and garnish with green onion and/or cilantro. If you like, top each serving with a fried egg.
