Spicy Tangy Fried Rice, Asanebo Style!
Spicy Tangy Fried Rice, Asanebo Style!
Ingredients
For the Fried Rice
- 4 cups cooked white rice, chilled, day-old preferred
- 2 eggs
- 1 pound chicken, diced into 1/2-inch pieces
- 1/2 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 chili, sliced (adjust to taste)
- 1/2 cup spring onion, chopped, divided
- 1 lime, cut into wedges, for garnish
- 3 tablespoons cooking oil, divided, as needed for frying
For the Egg Seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sriracha, or more, to taste
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric powder
Instructions
- 1
Crack the 2 eggs into a small bowl. Add 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Whisk the eggs thoroughly with a fork until the yolks and whites are fully combined.
⏱️ 2 min
- 2
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of cooking oil. Once the oil is shimmering, pour in the whisked eggs. Scramble the eggs, breaking them into small pieces, until they are just cooked through. Remove the scrambled eggs from the wok and set them aside.
⏱️ 3 min
- 3
Add another 1 tablespoon of cooking oil to the wok. Add the diced chicken and stir-fry for 3-4 minutes, or until it is cooked through and lightly browned. Add the peeled and deveined shrimp to the wok with the chicken and continue to stir-fry for another 2-3 minutes, until the shrimp turns pink and is opaque.
⏱️ 7 min
- 4
Push the chicken and shrimp to one side of the wok. Add the minced garlic and sliced chili to the empty side of the wok. Stir-fry for about 30 seconds until fragrant, then mix with the chicken and shrimp.
⏱️ 1 min
- 5
Add the 4 cups of cooked white rice to the wok. Use a spatula or wooden spoon to break up any clumps and distribute the rice evenly across the wok.
⏱️ 2 min
- 6
In a separate small bowl, combine the 3 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of sriracha, 1 teaspoon of granulated sugar, 1/2 teaspoon of black pepper, and 1/2 teaspoon of turmeric powder. Stir well to combine the sauce ingredients.
⏱️ 1 min
- 7
Pour the prepared sauce mixture evenly over the rice in the wok. Stir-fry vigorously for 3-5 minutes, ensuring the rice is thoroughly coated with the sauce and takes on a vibrant yellow color from the turmeric. Continue to break up any rice clumps.
⏱️ 4 min
- 8
Return the previously cooked scrambled eggs to the wok with the fried rice. Add 1/4 cup of the chopped spring onion (reserve the remaining 1/4 cup for garnish). Stir-fry for another 1-2 minutes, mixing everything well together until the spring onions are slightly wilted.
⏱️ 2 min
- 9
Transfer the spicy tangy fried rice to serving plates. Garnish each serving with the remaining 1/4 cup of chopped spring onion and lime wedges before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tangy Fried Rice, Asanebo Style!
For the Fried Rice
- 4 cups cooked white rice, chilled, day-old preferred
- 2 eggs
- 1 pound chicken, diced into 1/2-inch pieces
- 1/2 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 chili, sliced (adjust to taste)
- 1/2 cup spring onion, chopped, divided
- 1 lime, cut into wedges, for garnish
- 3 tablespoons cooking oil, divided, as needed for frying
For the Egg Seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sriracha, or more, to taste
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric powder
Instructions
- 1
Crack the 2 eggs into a small bowl. Add 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Whisk the eggs thoroughly with a fork until the yolks and whites are fully combined.
⏱️ 2 min - 2
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of cooking oil. Once the oil is shimmering, pour in the whisked eggs. Scramble the eggs, breaking them into small pieces, until they are just cooked through. Remove the scrambled eggs from the wok and set them aside.
⏱️ 3 min - 3
Add another 1 tablespoon of cooking oil to the wok. Add the diced chicken and stir-fry for 3-4 minutes, or until it is cooked through and lightly browned. Add the peeled and deveined shrimp to the wok with the chicken and continue to stir-fry for another 2-3 minutes, until the shrimp turns pink and is opaque.
⏱️ 7 min - 4
Push the chicken and shrimp to one side of the wok. Add the minced garlic and sliced chili to the empty side of the wok. Stir-fry for about 30 seconds until fragrant, then mix with the chicken and shrimp.
⏱️ 1 min - 5
Add the 4 cups of cooked white rice to the wok. Use a spatula or wooden spoon to break up any clumps and distribute the rice evenly across the wok.
⏱️ 2 min - 6
In a separate small bowl, combine the 3 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of sriracha, 1 teaspoon of granulated sugar, 1/2 teaspoon of black pepper, and 1/2 teaspoon of turmeric powder. Stir well to combine the sauce ingredients.
⏱️ 1 min - 7
Pour the prepared sauce mixture evenly over the rice in the wok. Stir-fry vigorously for 3-5 minutes, ensuring the rice is thoroughly coated with the sauce and takes on a vibrant yellow color from the turmeric. Continue to break up any rice clumps.
⏱️ 4 min - 8
Return the previously cooked scrambled eggs to the wok with the fried rice. Add 1/4 cup of the chopped spring onion (reserve the remaining 1/4 cup for garnish). Stir-fry for another 1-2 minutes, mixing everything well together until the spring onions are slightly wilted.
⏱️ 2 min - 9
Transfer the spicy tangy fried rice to serving plates. Garnish each serving with the remaining 1/4 cup of chopped spring onion and lime wedges before serving immediately.
⏱️ 1 min