Description
Soy Sauce Fried Rice is a flavorful and quick weeknight meal that brings together a harmonious blend of savory sauces, tender scrambled eggs, and perfectly stir-fried rice. Using a combination of fish sauce, dark and light soy sauces, Shaoxing wine, and oyster sauce, this dish delivers deep umami notes with a touch of sweetness. Ideal for using day-old rice, this recipe ensures each grain remains separate and perfectly coated for a satisfying meal in just 30 minutes.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon Fish Sauce (enhances umami flavors; substitute with soy sauce for vegetarian options)
- 1 tablespoon Dark Soy Sauce (adds depth and color; use less for lighter flavor)
- 1 tablespoon Light Soy Sauce (provides saltiness; opt for gluten-free soy sauce if needed)
- 1 tablespoon Shaoxing Wine (contributes aroma and flavor; replace with rice vinegar for non-alcoholic)
- 1 teaspoon Sugar (balances saltiness; brown sugar adds richer taste)
- 1 tablespoon Oyster Sauce (provides richness; use mushroom-based for vegetarian)
- 2 tablespoons Vegetable or Canola Oil (used for cooking; other neutral oils can substitute)
Other Ingredients
- 2 large Eggs (contribute protein; tofu scramble for vegan)
- 4 cups Cooked Rice (chilled or day-old preferred to avoid greasiness)
- 2 tablespoons Scallions (fresh onion flavor; chives or shallots can substitute)
Instructions
- Prepare the Sauce: In a saucepan, whisk together fish sauce, dark soy sauce, light soy sauce, Shaoxing wine, sugar, vegetable oil, and oyster sauce. Heat gently until the sugar dissolves and the mixture reaches a brief boil, then remove from heat to keep the flavor vibrant.
- Scramble the Eggs: In a separate bowl, beat the eggs with a dash of Shaoxing wine and a pinch of salt. Heat a wok on medium-high, lightly scramble the eggs for about 1-2 minutes until just set but still tender. Remove and set aside to avoid overcooking.
- Heat the Rice: Return the wok to medium-high heat, add a little oil if needed, then add the cooked rice. Stir-fry the rice for about 2 minutes, breaking up any clumps and allowing the grains to heat thoroughly and start to separate.
- Combine Everything: Pour the prepared soy sauce mixture evenly over the rice. Add the scrambled eggs back into the wok and stir-fry all ingredients together until well combined and heated through, ensuring every grain is coated with the savory sauce.
- Finish with Scallions: Toss in the chopped scallions and give a quick final stir to incorporate their fresh, mild onion flavor just before serving for a vibrant finish.
Notes
- Use chilled or day-old rice to prevent fried rice from becoming mushy or greasy.
- For vegetarian or vegan diet, substitute fish sauce with soy sauce and use a mushroom-based oyster sauce.
- Shaoxing wine adds authentic flavor but can be replaced with rice vinegar for a non-alcoholic version.
- Adjust soy sauce quantities according to preferred saltiness and color intensity.
- To make the dish gluten-free, opt for gluten-free soy sauce alternatives.
- Scramble eggs lightly; overcooking can make the eggs dry and less pleasant.
