Supreme Soy Sauce Fried Rice

Supreme Soy Sauce Fried Rice is a quick, flavor-packed dish perfect for busy families, offering customizable options for every palate.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soy Sauce Mixture

1 tablespoon Fish Sauce Enhances umami flavors; substitute with soy sauce for a vegetarian option.
1 tablespoon Dark Soy Sauce Adds depth and color; can be exchanged with additional light soy sauce if unavailable.
3 tablespoons Light Soy Sauce Provides saltiness; essential for the base flavor with no direct substitute.
2 tablespoons Shaoxing Wine Contributes rich aroma and flavor; can be replaced with dry sherry or omitted for a non-alcoholic version.
1 teaspoon Sugar Balances saltiness; use brown sugar for a richer taste if desired.
1 tablespoon Oyster Sauce Adds richness and umami notes; for vegan, use mushroom-based oyster sauce.

For Cooking

2 tablespoons Vegetable or Canola Oil Used for cooking; choose any neutral oil.
2 large Large Eggs Provide protein and creaminess; omit for a vegan version, or replace with scrambled tofu.
4 cups Cooked Rice Chilled or day-old rice works best for texture, while freshly cooked rice can lead to mushy results.

For Garnishing

2 tablespoons Scallions Provide fresh onion flavor; substitute with chopped green onions or chives.

Equipment

Wok
saucepan

Method

Step-by-Step Instructions

In a saucepan, combine fish sauce, dark soy sauce, light soy sauce, Shaoxing wine, sugar, and oyster sauce over medium heat. Stir gently until the sugar dissolves completely, about 1-2 minutes. Remove from heat and set aside.
Whisk together the large eggs, a splash of Shaoxing wine, and a pinch of salt in a mixing bowl. Heat a wok over medium-high heat and add a splash of vegetable oil. Pour the egg mixture in, let it cook untouched for about 30 seconds, then scramble gently until just set. Remove and set aside.
Lower the heat to medium and add more oil to the wok. Introduce the chilled or day-old cooked rice, breaking up clumps with a spatula. Stir-fry for about 2 minutes until heated through.
Pour the soy sauce mixture over the heated rice, tossing everything together. Add the scrambled eggs back in and stir-fry for another 2-3 minutes until evenly mixed.
Toss in the chopped scallions, stir-fry for about 1 minute and remove from heat. Your Supreme Soy Sauce Fried Rice is ready to be served hot!

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 125mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Use day-old rice for the best texture and avoid overcrowding the wok for fluffy rice.

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