Fried Rice with Yum Yum Sauce Recipe

Name: Fried Rice with Yum Yum Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 teaspoons canola oil; 4 eggs, lightly beaten; 2/3 cup chopped carrots; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 cup frozen peas; 4 green onions, sliced (1 cup), plus more for garnish; 3 cloves garlic, minced; 4 cups chilled cooked rice; 1/4 cup less-sodium soy sauce, or to taste; Yum Yum Sauce; Chili crisp, for serving; Chopped fresh cilantro, for garnish; 4 fried eggs (optional)

Cook Time: 10 minutes

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Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings:

4 teaspoons canola oil, divided
4 large eggs, lightly beaten
2/3 cup chopped carrots
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas
1 cup sliced green onions, plus more for garnish
3 cloves garlic, minced
4 cups chilled cooked rice
1/4 cup less-sodium soy sauce, or to taste
Yum yum sauce, to taste (see footnote)
Chili crisp, for serving
Chopped fresh cilantro, for garnish
4 large fried eggs (optional)

Directions

Step 1: Heat a wok or large skillet over high heat. Add 1 teaspoon oil. Once hot, cook the beaten eggs in the oil, gently folding occasionally with a spatula, until the eggs reach your desired consistency (about 2 minutes). Transfer the scrambled eggs to a plate and set aside. Remove the wok from heat and carefully wipe it clean.

Step 2: Return the wok to high heat and add the remaining 3 teaspoons of oil. Add chopped carrots, salt, and pepper, cooking while stirring constantly for 2 minutes.

Step 3: Stir in the frozen peas and green onions. Continue cooking for 1 to 2 minutes, until the peas are heated through.

Step 4: Reduce heat to medium, then add minced garlic and cook for about 30 seconds, until fragrant.

Step 5: Add the chilled rice, scrambled eggs, and soy sauce to the wok. Stir constantly and cook for 2 to 3 minutes, until everything is heated through.

Step 6: Top each serving with yum yum sauce. Serve with chili crisp and garnish with additional green onions and/or fresh cilantro. Optionally, top each serving with a fried egg for extra richness.

Yum Yum Sauce

In a small bowl, stir together 1/4 cup mayonnaise and 1/4 cup sweet chile sauce. Chill, covered, until ready to use, or up to 4 days. Makes 1/2 cup.

Nutrition Facts (per serving)

Calories: 396
Total Fat: 11g (14% Daily Value)
Saturated Fat: 2g (11% Daily Value)
Cholesterol: 187mg (62% Daily Value)
Sodium: 991mg (43% Daily Value)
Total Carbohydrate: 59g (21% Daily Value)
Dietary Fiber: 5g (17% Daily Value)
Total Sugars: 5g
Protein: 15g (31% Daily Value)
Vitamin C: 11mg (13% Daily Value)
Calcium: 98mg (8% Daily Value)
Iron: 4mg (24% Daily Value)
Potassium: 479mg (10% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Fried Rice with Yum Yum Sauce

Fried rice has a long and diverse history, originating in China over a thousand years ago as a practical way to use leftover rice. What began as a simple household dish evolved across Asia, absorbing regional flavors and ingredients. The addition of Yum Yum Saucea creamy, slightly sweet condimentlikely emerged in Japanese-American hibachi-style cooking in the mid-20th century, where chefs experimented with sauces to complement grilled dishes. This combination of stir-fried rice and tangy, flavorful sauce quickly gained popularity in the United States, particularly in teppanyaki restaurants.

Regional Variations and Unique Features

While classic Chinese fried rice typically emphasizes soy sauce, sesame oil, and a mix of vegetables or meats, the version paired with Yum Yum Sauce reflects a fusion style common in Japanese-American cuisine. The rice is lightly crisped, vegetables are kept tender, and the sauce adds a rich, slightly tangy layer that balances the savory notes. Some variations may include seafood, chicken, or tofu, adapting the dish to local tastes. In southern U.S. regions, you might even find spicy versions, where chili crisp or Sriracha is incorporated.

How It Differs from Similar Dishes

Unlike traditional Asian fried rice, which relies on soy sauce for flavor, this dish stands out because of its signature Yum Yum Sauce topping. It differs from plain fried rice in texture as well; using chilled long-grain rice allows each grain to fry separately, creating a light, non-sticky consistency. The sauce adds a creamy dimension that distinguishes it from other fried rice variations like Thai pineapple fried rice or Indonesian nasi goreng, both of which lean heavily on sweetness and spice rather than a tangy mayonnaise-based sauce.

Where It Is Typically Served

Fried rice with Yum Yum Sauce is most commonly found in Japanese hibachi or teppanyaki restaurants across the U.S., served as a side or main dish alongside grilled meats and seafood. It is also popular in casual dining and home cooking, often prepared as a quick, flavorful weeknight meal. Presentation is key: garnished with green onions, cilantro, or a fried egg on top, the dish is as visually appealing as it is tasty.

Interesting Facts

Yum Yum Sauce is sometimes called White Sauce in hibachi restaurants and has a cult following for its versatility with grilled meats, seafood, and vegetables.
The dish exemplifies culinary fusion, blending traditional Asian stir-fry techniques with Western-style sauces.
Using leftover rice is not only traditional but essential for achieving the ideal texturefreshly cooked rice tends to clump and prevents crisping.
Many home cooks and chefs experiment with adding additional toppings like bacon, mushrooms, or different herbs to create unique flavor profiles.
The popularity of this dish highlights how immigrant communities adapted recipes to American tastes, leading to iconic restaurant-style versions that are now widely recognized and replicated at home.

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FAQ about Fried Rice with Yum Yum Sauce Recipe

It's recommended to use leftover rice, especially long-grain varieties like jasmine. Freshly cooked rice tends to be stickier and won't crisp up as well when frying.

Yes, you can store leftover fried rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a skillet or wok over medium heat with a little oil to help restore some of the crispness.

If you don't have Yum Yum sauce, you can substitute with a mixture of mayonnaise and sweet chili sauce, or a simple aioli sauce with a hint of sweetness.

Yes, to make it vegetarian, omit the eggs or use a plant-based egg alternative. You can also add tofu or extra vegetables for additional protein and texture.

For the crispiest fried rice, make sure to use cold, day-old rice. The grains separate better and crisp up more when fried. Also, avoid overcrowding the pan when cooking to allow the rice to crisp properly.

Yes, you can freeze the fried rice for up to 1-2 months. Let it cool completely before transferring to an airtight container or freezer bag. To reheat, thaw in the fridge overnight and then stir-fry in a pan to regain some crispiness.

Long-grain rice, like jasmine or basmati, works best for fried rice because the grains stay separate. Short-grain rice tends to be stickier and doesn't fry as well.

Absolutely! Feel free to add other vegetables like bell peppers, corn, or zucchini. Just be sure to cook them properly before adding the rice.

Yes, you can use other oils such as vegetable oil, peanut oil, or avocado oil. Canola oil is often used because it has a neutral flavor and high smoke point.