Soy Sauce Fried Rice
Dive into a flavorful bowl of soy sauce fried rice, a beloved dish that brings the taste of China right to your kitchen! This quick and easy recipe features perfectly cooked jasmine rice, vibrant vegetables, and a splash of savory soy sauce, making every bite a delightful experience. Get ready to whip up this comforting classic and savor the deliciousness!
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Green onion
🥛Dairy & Eggs(1)
- 3 eggs
🫙Pantry Staples(2)
- Leftover rice
- Sugar
🍯Sauces & Condiments(3)
- Oyster sauce
- Light soy sauce
- Dark soy sauce
📦Other(3)
- Green chili
- Liquid starch
- Soybean paste
👨🍳 Instructions
- 1
Beat 3 eggs and make soft scrambled eggs.
- 2
Stir-fry green chili till softened.
- 3
Pour sauce evenly and stir-fry till bubbling.
- 4
Well mix leftover rice with your left hand.
- 5
Add green onion and serve.
💡 Pro Tips
- ✓Use day-old refrigerated rice because it has 15-20% less moisture content than fresh rice, preventing mushy texture and allowing individual grains to fry properly without clumping.ingredient15-20% less moisture
- ✓Heat your wok to 450-500°F before adding oil so the Leidenfrost effect creates a non-stick surface and prevents rice from sticking while achieving proper wok hei (breath of the wok).equipment450-500°F
- ✓Scramble eggs to just 80% doneness before removing them because residual heat will finish cooking when you add them back, preventing rubbery overcooked eggs.timing80% doneness
- ✓Break up rice clumps with wet hands or a spray bottle (2-3 spritzes) before stir-frying because the moisture helps separate grains without making them soggy.technique2-3 spritzes
- ✓Add soy sauce in a thin stream around the wok's perimeter rather than directly on rice so it hits the hot metal first, creating caramelization and deeper umami flavor through the Maillard reaction.technique
Share this recipe
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Soy Sauce Fried Rice
Dive into a flavorful bowl of soy sauce fried rice, a beloved dish that brings the taste of China right to your kitchen! This quick and easy recipe features perfectly cooked jasmine rice, vibrant vegetables, and a splash of savory soy sauce, making every bite a delightful experience. Get ready to whip up this comforting classic and savor the deliciousness!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Green onion
🥛Dairy & Eggs(1)
- 3 eggs
🫙Pantry Staples(2)
- Leftover rice
- Sugar
🍯Sauces & Condiments(3)
- Oyster sauce
- Light soy sauce
- Dark soy sauce
📦Other(3)
- Green chili
- Liquid starch
- Soybean paste
👨🍳 Instructions
- 1
Beat 3 eggs and make soft scrambled eggs.
- 2
Stir-fry green chili till softened.
- 3
Pour sauce evenly and stir-fry till bubbling.
- 4
Well mix leftover rice with your left hand.
- 5
Add green onion and serve.
💡 Pro Tips
- ✓Use day-old refrigerated rice because it has 15-20% less moisture content than fresh rice, preventing mushy texture and allowing individual grains to fry properly without clumping.ingredient15-20% less moisture
- ✓Heat your wok to 450-500°F before adding oil so the Leidenfrost effect creates a non-stick surface and prevents rice from sticking while achieving proper wok hei (breath of the wok).equipment450-500°F
- ✓Scramble eggs to just 80% doneness before removing them because residual heat will finish cooking when you add them back, preventing rubbery overcooked eggs.timing80% doneness
- ✓Break up rice clumps with wet hands or a spray bottle (2-3 spritzes) before stir-frying because the moisture helps separate grains without making them soggy.technique2-3 spritzes
- ✓Add soy sauce in a thin stream around the wok's perimeter rather than directly on rice so it hits the hot metal first, creating caramelization and deeper umami flavor through the Maillard reaction.technique