Soy Sauce Fried Rice (酱油炒饭)

Although simple, it’s by no means lacking great flavors. I particularly enjoy its simplicity which allows you to appreciate the beauty of soy sauce, one of the most widely used condiments in Chinese cuisine.

Like its cousins, such as Egg Fried Rice, Pork Fried Rice, Chinese Sausage Rice, etc, soy sauce fried rice is quick and easy to prepare, but in order to achieve the best results, certain rules must be followed. Read on to learn all the tips and tricks!

Pro tips

Before I explain the recipe in detail, here are some top tips to help you achieve the best result possible:

• Use slightly undercooked, refrigerated rice. Freshly cooked rice is too moist and sticky for frying.
• Keep the heat high while frying. Firstly crisp up the rice then toss constantly to heat evenly.
• Don’t overcrowd your wok/skillet. Fry in batches if making a very large portion.
• Mix the sauce beforehand and add it at the very end.

Ingredients

Rice

Choose white rice for this recipe. My personal favorite is jasmine rice which has mid-long grains and a perfect texture for fried rice. It’s less starchy than short-grain rice, yet not as dry as basmati rice, which isn’t commonly used in Chinese cooking.

Regardless of the rice variety, it should be cooked and cooled before frying. Slightly undercooked, refrigerated, day-old rice works best as it has a dry texture that prevents the grains from sticking together and forming a gummy mass when fried.

If you wish to take your fried rice to the next level and achieve perfect results every time, check out my blog post on Cooking Rice On the Stove. It introduces two special steaming methods that produce al dente rice with the optimal texture for fried rice.

Aromatics

Garlic and scallions (green onions/spring onions) play an important role in lending a subtle aroma to the rice, so it’s essential not to skip them. Be generous with the quantity, particularly garlic, to enhance the flavor even further.

Minced fresh garlic is preferable. But if it’s unavailable, use garlic powder to substitute. In this case, mix it with the sauce mentioned below.

Seasonings

This recipe calls for a few common condiments that are staples of any Chinese kitchen.

• Light soy sauce & dark soy sauce. Soy sauce is the single most important condiment for this dish. The light version is the source of the savory and umami taste, while the dark version acts as a browning agent and provides a subtly smoky, caramelized flavor.
• Sesame oil. It has a distinctive nutty aroma that can give any dish a flavor lift. Make sure you use the Asian version made from toasted sesame seeds, rather than the pale-colored, neutral-flavored version made from raw sesame oil.
• Sugar. Used in small quantities, it’s for balancing the salty taste of soy sauce.
• White pepper. It provides a subtle heat that adds another dimension to the flavor profile, elevating the overall taste of the dish.
• Cooking oil. Use neutral-flavored cooking oil that has a high smoking point, such as canola, rapeseed, sunflower, vegetable, soybean oil, etc. In some regional cuisines of China, lard (rendered pork fat) is also used to fry rice, providing a richer flavor.

Optional proteins & veggies

The above ingredients are all that you need for my simple version of soy sauce fried rice recipe. However, adding 1 to 2 proteins and some vegetables would make it more nutritiously balanced and even tastier.

Protein options

• Scrambled eggs (vegetarian). Lightly beat the eggs and scramble them in oil then dish out. Add it when the rice is fried.
• Smoked or five-spice tofu (vegan). Cut it into small cubes. Fry with the rice.
• Cooked chicken. Cut it into small pieces. Fry with the rice.
• Ground pork/beef. See pork fried rice to learn how to prepare it.
• Shrimp. Cook it in a little oil then dish it out. Add it when the rice is fried.

Vegetable options

Many vegetables are suitable for fried rice. Here are classic choices: peas, carrots, onion, celery, bok choy, corn, bell pepper, zucchini, broccoli, mushrooms, etc.

Cooking procedure

Although this dish is incredibly simple to cook, attention to detail is encouraged for the best result. Here are the steps and some extra tips to help you succeed.

Step 1: Loosen the rice

To save time separating the rice grains while cooking, it’s best to loosen them up a bit beforehand. You may use a fork to do so, or use your fingers (wet with a little water). Be sure to handle gently to avoid breaking the grains.

Step 2: Mix the sauce

Combine light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper in a small bowl. Mixing them before you start cooking reduces the chance of you burning the food in a hot wok while fetching each ingredient (This rule applies to most Chinese stir-fries).

Step 3: Sizzle the garlic

Pour oil into a hot wok or skillet/frying pan then add the minced garlic. Fry over high heat until it turns slightly golden (do not burn it though). This step makes the frying oil fragrant, lending extra aroma to the dish.

Step 4: Fry the rice

First, briefly mix the rice with the garlic so that the garlic isn’t buried underneath and gets burned. Then spread out the rice into a thin layer to help dry out the grains quickly. After 20 seconds or so, stir and toss the rice to heat it further.

Step 5: Season & garnish

Once the rice becomes piping hot, pour in the sauce mixture and quickly flip and toss. As soon as the rice grains are evenly coated with a brown color, stir in finely chopped scallions and turn off the heat.

Give it a taste to see if you need extra salt. Also, if you enjoy spicy food, drizzle a little homemade chili oil over the fried rice. Enjoy the dish while it’s still warm.

Dishes to pair with

This simple soy sauce fried rice makes a great side dish to any meal. Pair it with a protein dish like Red Braised Pork Belly, Five Spice Roast Chicken, and a vegetable dish like Garlic Bok Choy, Hot & Sour Napa Cabbage.

If you add proteins and vegetables directly to this recipe (as I suggested earlier), it becomes an all-in-one meal on its own. A simple soup, such as Tomato Egg Drop Soup, would complement it well.

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