Shoyu Koji Fried Rice
A spoonful of shoyu koji instead of plain soy sauce takes fried rice from ordinary to genuinely memorable.
Ingredients
| 400 g | cooked rice, day-old and cold | |
| 2 | eggs | |
| 2 tbsp | 30 ml | shoyu koji |
| 115 g | mixed vegetables (peas, corn, diced carrot) | |
| 2 tbsp | 30 ml | neutral oil |
| 2 | green onions, sliced | |
| 1 tsp | 5 ml | sesame oil |
Instructions
- Heat the neutral oil in a large pan or wok over high heat.
- Add the vegetables and stir-fry for 2 minutes.
- Push to one side; scramble the eggs in the pan until just set.
- Add the cold rice, breaking up any clumps.
- Add the shoyu koji and toss everything together over high heat for 2–3 minutes.
- Finish with the green onions and sesame oil.