THE SPLIT PLATE / RECIPE

Spicy Umami Fried Rice

Four-serving spicy fried-rice base made from cold Bone Broth Rice, eggs, chilies, and a fast umami sauce. About 340 cal / 16g protein per serving.

YIELD4 servings
TOTAL TIME12 min (cold rice required — make Bone Broth Rice ahead)
COOK METHODSee method
EST. / SERVING~340 cal | ~16g protein

Ingredients

TIER 3 BASE (REQUIRED COLD)

  • 4 servings cold Bone Broth Rice (~3 cups cooked, made ahead and refrigerated)

TIER 4 FRESHNESS

  • Thai chilies to taste (4 used in this batch), finely sliced
  • 4 green onions, chopped
  • Fresh chives, chopped (4 tbsp)

TIER 2 PROTEIN

  • 4 large eggs

COOKING FAT

  • 4 tsp avocado oil (or any neutral high-smoke-point oil)

INLINE SAUCE

  • 4 tbsp Kikkoman All-Purpose Soy Sauce
  • 4 tsp Huy Fong Sambal Oelek
  • 4 tsp Dynasty Sesame Chili Oil
  • 4 tsp Jet Tila's Umami Punch (Spiceology)

You have cold Bone Broth Rice in the fridge and want a fast takeout-style base. Each serving is about 340 cal / 16g protein; add chicken, shrimp, steak, or tofu for a complete dinner.

Method

  1. 1.MAKE THE SAUCE. Stir together soy + sambal + sesame chili oil + Umami Punch in a small bowl or ramekin. Set aside. This is the entire 'sauce step' — no cooking, no reduction.
  2. 2.PREP. Keep the cold rice ready, whisk the four eggs with the sliced Thai chilies, and chop the green onions and chives. The frying moves quickly.
  3. 3.SOFT-SCRAMBLE. Heat half the avocado oil in a wok over medium-high. Add the eggs and cook until softly set; leave them in the wok.
  4. 4.TOAST THE RICE. Add the remaining oil and cold Bone Broth Rice. Break up the clumps and cook over high heat so the rice toasts instead of steaming.
  5. 5.SAUCE. Add the sesame chili oil, soy sauce, sambal, and umami seasoning. Toss continuously until the rice is evenly amber and no liquid remains.
  6. 6.FINISH. Add the green onions and chives, toss just until combined, and adjust salt only if needed.

SPLIT PLATE SERVING

Adult: Serve the adult portion as described above.

Kid: Serve the kid portion as described above.

If something fails

Rice is mushy / clumpy: Used fresh-cooked rice. This recipe REQUIRES cold rice. Make Bone Broth Rice ahead and refrigerate overnight (minimum 4 hours / freezer 30 min in a pinch).

Wet brown rice instead of toasty amber: Oversauced OR didn't let the sauce cook off. Pour the sauce around the edge of the wok (not center), toss continuously, and keep going until standing liquid is gone.

Flat / bland: Skimped on the sambal or the Umami Punch. These are the two flavor amplifiers — go full measure. The soy alone won't carry the dish.

Too salty: Bone broth rice already has salt from the broth. Use exactly 2 tbsp soy (not 3), and skip any additional salt.

Sticky / gummy bottom: Wok wasn't hot enough OR you stirred constantly. Get the wok medium-high BEFORE the rice goes in, and let the rice toast in 30-second intervals between stirs.

Eggs went rubbery: Pulled at 100% set instead of 80%. Carryover heat in a hot wok finishes them — soft curds while they hit the rice, not dry chunks before.

Storage and reheating

Store: Best fresh — fried rice loses its toasty texture overnight. If you must store, fridge in an airtight container, 2-3 days max.

Reheat: Hot dry pan, 2-3 min, toss continuously, splash of water if needed. Skip the microwave.

Lasts: 2-3 days fridge. Reheats OK in a hot dry pan with a splash of water (microwave makes it gummy).

Estimated nutrition

~340 cal | ~16g protein.

About 340 calories and 16g protein per serving, estimated from the four-serving doubled batch. This is a carb-forward base by design; add a protein on top for a complete high-protein dinner.

thesplitplate.com/cookbook/spicy-umami-fried-rice

Spicy Umami Fried Rice
Split Cook Method™Base

Spicy Umami Fried Rice

Four-serving spicy fried-rice base made from cold Bone Broth Rice, eggs, chilies, and a fast umami sauce. About 340 cal / 16g protein per serving.

Make this when

You have cold Bone Broth Rice in the fridge and want a fast takeout-style base. Each serving is about 340 cal / 16g protein; add chicken, shrimp, steak, or tofu for a complete dinner.

Total time
12 min (cold rice required — make Bone Broth Rice ahead)
Yield
4 servings
Protein / serving
~16g
Cal / serving
~340
Flavor target

Layered umami — soy gives salt + depth, sambal gives fermented heat, sesame chili oil gives aroma + nuttiness, Jet Tila's Umami Punch gives the MSG-style amplification that makes takeout fried rice hit. Rice should look lightly toasted and amber-coated, NOT drenched or wet.

Ingredients

Batch cookYields 4 servings — quantities below are the full batch.

TIER 3 BASE (REQUIRED COLD)

TIER 2 PROTEIN

TIER 4 FRESHNESS

COOKING FAT

INLINE SAUCE

Method

  1. 1
    MAKE THE SAUCE

    Stir together soy + sambal + sesame chili oil + Umami Punch in a small bowl or ramekin. Set aside. This is the entire 'sauce step' — no cooking, no reduction.

  2. 2
    PREP

    Keep the cold rice ready, whisk the four eggs with the sliced Thai chilies, and chop the green onions and chives. The frying moves quickly.

  3. 3
    SOFT-SCRAMBLE

    Heat half the avocado oil in a wok over medium-high. Add the eggs and cook until softly set; leave them in the wok.

  4. 4
    TOAST THE RICE

    Add the remaining oil and cold Bone Broth Rice. Break up the clumps and cook over high heat so the rice toasts instead of steaming.

  5. 5
    SAUCE

    Add the sesame chili oil, soy sauce, sambal, and umami seasoning. Toss continuously until the rice is evenly amber and no liquid remains.

  6. 6
    FINISH

    Add the green onions and chives, toss just until combined, and adjust salt only if needed.

Adult plate | Kid plate

Adult plate

Adult

Full sauce, full sambal. Optional: scatter sliced Thai chili and chili oil on top.

Kid plate

Kid

Most kids skip fried rice entirely — give them half a serving of plain Bone Broth Rice (microwave 60 sec) + their protein + raw mini sweet peppers instead. The fried rice complexity isn't worth the fight. If they DO want fried rice, halve the sambal and serve in a small bowl flipped onto the plate as a mound (kids respond to playful shapes).

Go deeper

Storage and nutrition

Storage: Best fresh — fried rice loses its toasty texture overnight. If you must store, fridge in an airtight container, 2-3 days max.

Reheat: Hot dry pan, 2-3 min, toss continuously, splash of water if needed. Skip the microwave.

Lasts: 2-3 days fridge. Reheats OK in a hot dry pan with a splash of water (microwave makes it gummy).

Watch the full cook

Brands I use

Kikkoman
Kikkoman
All-Purpose Soy Sauce
Tier 1 sauce backbone. Clean salt + umami — no preservatives, no surprises. The default soy for the site for a reason.
Huy Fong Foods
Huy Fong Foods
Sambal Oelek Ground Fresh Chili Paste
Fermented chili heat with no sugar, no vinegar dominance — pure chili. The grown-up sriracha. 2 tsp here delivers heat + texture without making the rice wet.
Dynasty
Sesame Chili Oil (3.5 oz)
Toasted sesame aroma + slow chili burn. The aromatic layer that makes the rice smell like a restaurant kitchen. 2 tsp is enough — this is calorie-dense oil, not a free-pour.
Jet Tila's
Jet Tila's
Umami Punch Ssamjang-Inspired Seasoning (Spiceology)
The MSG-style amplifier. Doenjang + gochujang + sesame + garlic + green onion in a shaker. 2 tsp delivers the takeout-style 'how do they make it taste like THAT' depth at home.
Bone Broth Rice
Cookbook cross-link — the base
This is THE base. Cold leftover bone broth rice is what makes the fried rice work. Make 8 servings on Sunday, fry on demand the rest of the week.
#Solo dinner at the 333-cal tier#Base for Crispy Chicken (next-day add-on)#Base for shrimp / steak / tofu#Quick lunch from leftover rice#After a workout when carbs + flavor matter more than protein-maxing