Soy Sauce Fried Rice (酱油炒饭)
User Reviews
5
Soy Sauce Fried Rice (酱油炒饭)
Description
Soy Sauce Fried Rice starts by loosening chilled, cooked white rice to keep the grains distinct. A sauce made from light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper is prepared separately. Garlic is gently fried in hot oil until lightly golden to release its aroma. The rice is then added to the wok or skillet and fried briefly to heat through and develop a slight crispness in spots. The soy sauce mixture is poured over the rice and tossed thoroughly to ensure an even coating of savory flavor.
The addition of scallions at the end adds freshness and a mild sharpness to the fried rice. The dish carries a balance of salty and subtly sweet notes with a hint of nutty sesame oil, and the aromatic garlic raises the flavor complexity without overpowering. The texture is tender but with a little bite, ideal as a side or a simple main.
Use jasmine or short-grain white rice that is cooked and cooled, preferably refrigerated overnight, to achieve the recommended texture. Avoid overcooked rice to prevent clumping. Heating the oil before adding garlic maximizes flavor and avoids burning. This fried rice is best served immediately while warm and the grains remain individual and not sticky.
Ingredients
- 3 cups white rice see note 1 & 2, cooked and cooled
- 1 tablespoon soy sauce light
- 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 talk 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
- Use jasmine rice for optimal flavor and texture; short-grain white rice is an acceptable alternative.
- Cook rice and refrigerate overnight or steam in a strainer to achieve firm, separate grains ideal for frying.
- If using a non-stick wok or pan, always heat oil before adding to avoid damaging the surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 352kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Sodium | 756mg | 32% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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