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Spicy Fried Rice

ALLER À LA RECETTE

Turn leftover rice into a quick, spicy dinner. Shiitake mushrooms, fluffy eggs and scallions stir-fry with Yondu and Yondu Hot & Spicy, finished with a sprinkle of gochugaru.

TEMPS DE PRÉPARATION 10 min
TEMPS DE CUISSON 10 min
PORTIONS 2
NIVEAU DE PIMENT

INGRÉDIENTS

  • 2 cups cooked rice, preferably chilled
  • 1 cup shiitake mushrooms, halved
  • 2 tbsp vegetable oil, divided
  • 3 large eggs
  • 6 scallions, sliced
  • 1 tbsp Yondu
  • 1 tbsp Yondu Hot & Spicy
  • 2 tsp gochugaru (Korean chili flakes)

INGRÉDIENTS
  • 2 cups cooked rice, preferably chilled
  • 1 cup shiitake mushrooms, halved
  • 2 tbsp vegetable oil, divided
  • 3 large eggs
  • 6 scallions, sliced
  • 1 tbsp Yondu
  • 1 tbsp Yondu Hot & Spicy
  • 2 tsp gochugaru (Korean chili flakes)

INSTRUCTIONS

  1. Heat half the oil in a large skillet over high heat. Cook the shiitake mushrooms for about 2 minutes, until golden.
  2. Whisk the eggs with 1 tsp of the Yondu. Add the eggs to the skillet and scramble with the mushrooms until just set.
  3. Add the cooked rice and the remaining oil. Stir-fry for 2 minutes, breaking up any clumps.
  4. Add Yondu Hot & Spicy, the remaining Yondu, and the scallions. Stir-fry for 1 more minute, until heated through.
  5. Serve topped with gochugaru.

INSTRUCTIONS
  1. Heat half the oil in a large skillet over high heat. Cook the shiitake mushrooms for about 2 minutes, until golden.
  2. Whisk the eggs with 1 tsp of the Yondu. Add the eggs to the skillet and scramble with the mushrooms until just set.
  3. Add the cooked rice and the remaining oil. Stir-fry for 2 minutes, breaking up any clumps.
  4. Add Yondu Hot & Spicy, the remaining Yondu, and the scallions. Stir-fry for 1 more minute, until heated through.
  5. Serve topped with gochugaru.

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Spicy Fried Rice

TEMPS DE PRÉPARATION 10 min
TEMPS DE CUISSON 10 min
PORTIONS 2
NIVEAU DE PIMENT

INGRÉDIENTS

  • 2 cups cooked rice, preferably chilled
  • 1 cup shiitake mushrooms, halved
  • 2 tbsp vegetable oil, divided
  • 3 large eggs
  • 6 scallions, sliced
  • 1 tbsp Yondu
  • 1 tbsp Yondu Hot & Spicy
  • 2 tsp gochugaru (Korean chili flakes)

INSTRUCTIONS

  1. Heat half the oil in a large skillet over high heat. Cook the shiitake mushrooms for about 2 minutes, until golden.
  2. Whisk the eggs with 1 tsp of the Yondu. Add the eggs to the skillet and scramble with the mushrooms until just set.
  3. Add the cooked rice and the remaining oil. Stir-fry for 2 minutes, breaking up any clumps.
  4. Add Yondu Hot & Spicy, the remaining Yondu, and the scallions. Stir-fry for 1 more minute, until heated through.
  5. Serve topped with gochugaru.