Ingredients
- 2 cups Cooked and cold day-old rice (essential for texture)
- 2-3 tbsp Krish's Chilli Umami Sauce (adjust to taste) Magic Sauce
- 1 tbsp Vegetable or groundnut oil
- ½ cup Protein (leftover chicken, prawns, or diced tofu)
- ½ cup Frozen peas and corn mix
- ½ small Onion, finely diced
- 1 Egg, lightly beaten
- For garnish Finely sliced spring onions
The secret to great fried rice? Day-old rice and a screaming hot wok. The Chilli Umami sauce brings that sticky, spicy coating that takes this from ordinary to extraordinary. It's my favourite way to use up leftovers.
Method
Prep the Pan
Heat a wok or large frying pan over high heat. Add oil until shimmering. Add diced onion and cook for 1 minute until fragrant. Push onion to one side, pour beaten egg into the cleared space, scramble quickly, then break up and mix with the onion.
Cook Protein & Veg
Add your cooked protein (chicken, prawns, or tofu) and stir-fry for 1 minute to heat through. Add frozen peas and corn, stir-fry for another minute until vegetables are vibrant.
Add the Rice
Add the cold day-old rice to the wok. Break up any clumps with the back of your spatula. Stir-fry vigorously for 3-4 minutes until the rice is heated through and starting to lightly toast.
The Umami Boost
Turn heat down slightly to medium-high. Pour the Chilli Umami Sauce directly over the rice. Stir and toss constantly until the rice is evenly coated in the sticky, spicy sauce with a uniform reddish-brown colour.
Serve
Remove from heat immediately. Serve hot in bowls and garnish generously with sliced spring onions.
KRISH'S CHILLI UMAMI SAUCE
The Heart of This Dish
A bold fusion of fermented chilli, soy, and secret umami boosters that coats every grain of rice in sticky, spicy perfection.