10-Minute Fried Rice

Great chāhan (炒飯) is less about the recipe and more about technique — and the shoyu (醤油) you reach for. Drizzling Dojo shoyu around the edge of a screaming-hot pan lets it sizzle and toast for a split second, building that signature smoky aroma and deep umami (旨み). Because Dojo is barrel-aged and lower in sodium than mass-market brands, you can season generously without the dish turning salty.

Ingredients

• 3 cups cold day-old cooked rice
• 2 tablespoons Dojo soy sauce
• 2 eggs, beaten
• 1 tablespoon neutral oil
• 2 cloves garlic, minced
• 1/2 cup frozen peas and carrots
• 2 green onions, sliced
• 1 teaspoon toasted sesame oil
• White pepper, to taste

How to Make It

1. Break up the cold rice with your hands so there are no clumps — this is the key to fluffy, separate grains.
2. Heat the oil in a wok or large pan over high heat. Scramble the beaten eggs until just set, then push them to one side.
3. Add the garlic and the peas and carrots; stir for about 30 seconds until fragrant.
4. Add the rice and toss to heat through, pressing it against the hot pan for a few seconds at a time to get a little toast.
5. Drizzle the Dojo soy sauce around the edge of the pan so it sizzles, then toss everything to coat evenly. Season with white pepper.
6. Finish with sesame oil and green onions, toss once more, and serve immediately.

Make It a Meal

Fold in leftover roast chicken, shrimp, or cubed tofu with the rice. For extra depth, add a teaspoon of Dojo soy sauce to the beaten eggs before scrambling.