Ingredients

Fried Rice

• 4 cups cooked white rice
  
• 1/2 medium yellow onion, chopped
  
• 1 tablespoon garlic, minced (about 2–3 cloves)
  
• 2 large eggs
  
• 1 cup frozen peas and carrots
  
• 2 tablespoons soy sauce
  
• 1 tablespoon sugar
  
• 2 tablespoons butter
  
• Salt and pepper, to taste
  

Yum Yum Sauce (4–6 servings)

• 1 cup mayonnaise
  
• 1 tablespoon butter, melted
  
• 1/2 tablespoon Sriracha sauce or ketchup
  
• 1/4 teaspoon paprika
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• 1/8 teaspoon cayenne pepper
  
• 1 tablespoon sugar
  
• 1–2 tablespoons water, added gradually until desired consistency is reached  

Instructions

1. Ensure the cooked rice has fully cooled, then break up any clumps so the grains separate easily.  
2. Heat a wok or skillet over medium-high heat with a small amount of vegetable or peanut oil. Crack in the eggs and stir to scramble.  
3. Season the eggs lightly with salt and pepper, cooking until fully set. Transfer to a plate and set aside.  
4. Add another tablespoon of oil to the pan. Sauté the chopped onion and garlic until aromatic, about 1 minute.  
5. Stir in the frozen peas and carrots and cook until evenly combined.  
6. Add the cooked rice and the scrambled eggs back into the pan, tossing everything together.  
7. Pour in the soy sauce, sprinkle in the sugar, and add the butter. Stir thoroughly so the rice is evenly coated as the butter melts.  
8. Season with additional salt and pepper to taste.  
9. In a separate bowl, combine all yum yum sauce ingredients and mix until smooth. Adjust thickness with water as needed.  
10. Serve the fried rice hot, with yum yum sauce on the side.