Soy Sauce Fried Rice (酱油炒饭)
Make perfect soy sauce fried rice in just 5 minutes! This recipe calls for basic ingredients, easy preparation and comes with many pro tips!
Servings: 2
Ingredients
- 3 cups cooked and cooled white rice see note 1 & 2
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- ¼ teaspoon ground white pepper
- 1 tablespoon neutral cooking oil
- 4 cloves garlic minced
- 1 stalk scallions finely chopped
Instructions
- Gently loosen the rice grains with a fork. Set aside.
- In a small bowl, mix light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Set aside.
- Heat a wok/skillet over high heat until hot, then pour in oil (see note 3 if using non-stick cookware). Stir in minced garlic and fry until it turns a little golden.
- Add the cooked rice. Mix with the garlic then use a spatula to spread it into a thin layer. Leave to fry undisturbed for around 20 seconds. Then flip and toss to heat further (loosen any lumps with the spatula).
- Once the rice becomes piping hot, pour the sauce mixture over and toss well to coat the grains evenly.
- Stir in chopped scallions before removing the wok/skillet from the heat. Dish out and serve immediately.
Notes
1. Jasmine rice works best for this recipe. Short-grain white rice would work too (remember not to overcook it before frying).
2. It’s best to refrigerate the cooked rice overnight. Otherwise, learn to steam rice in a strainer/steamer basket. This method produces an al dente texture that’s perfect for fried rice dishes.
3. If using a non-stick wok/skillet, make sure to add the oil and then heat it as it’s not advisable to heat it empty.
Nutrition
Serving: 1serving | Calories: 352kcal | Carbohydrates: 61g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 756mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 3mg
