Supreme Soy Sauce Fried Rice
User Reviews
5
Supreme Soy Sauce Fried Rice
Description
Supreme Soy Sauce Fried Rice centers on a distinctive soy sauce blend that includes dark and light soy sauces, fish sauce, Shaoxing wine, oyster sauce, sugar, and a touch of oil. This sauce, heated until sugar dissolves, forms the backbone of the flavor. Separately, beaten eggs with Shaoxing wine and salt are scrambled quickly in hot oil and set aside.
The cooled cooked rice is then stir-fried with additional oil before integrating the soy sauce mixture and scrambled eggs, creating a harmonious balance. Chopped scallions finish the dish, adding freshness and mild sharpness. The stir-frying technique ensures the rice is hot, well-seasoned, and evenly coated.
This fried rice works well as a standalone dish or alongside other Asian-inspired dishes. Adjust salt to taste after combining ingredients. The recipe offers a complex layering of umami flavors while maintaining the familiar comforting texture of fried rice.
Ingredients
For the soy sauce mixture:
- 2 teaspoons fish sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce light
- 2 teaspoons Shaoxing wine
- 1 teaspoon sugar
- 1 teaspoon vegetable oil or canola oil
- 1 teaspoon oyster sauce
For the fried rice:
- 3 egg beaten
- 1 teaspoon Shaoxing wine
- salt (to taste)
- 3 tablespoons neutral cooking oil divided, generic cooking oil
- 6 cups rice cooled, cooked
- 3 scallions (finely chopped)
Instructions
- First, make the soy sauce mixture. Put all the sauce ingredients in a small saucepan over medium heat. Stir to dissolve the sugar. Once the sauce starts to boil, turn off the heat, and it’s done. It’s ready to use for the fried rice, or you can let it cool completely before storing it in an air-tight container. To clarify, the amount of sauce here is just enough for this recipe. If you’re making more, double or triple, as needed.
- To your beaten eggs, add 1 teaspoon Shaoxing wine and a pinch of salt. Heat 1 tablespoon of oil in your wok over high heat. Quickly scramble the eggs, and transfer to a dish. Set aside.
- Now turn the heat down to medium, and add 2 tablespoons of oil to the wok. Add the rice, stir for a couple of minutes to make sure the rice is heated through. Now add the soy sauce mixture and the scrambled egg. Stir fry everything until combined. Pause for a taste test to see if additional salt is necessary. Lastly, toss in the chopped scallion, stir fry to combine, and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 123mg | 41% |
| Sodium | 1449mg | 60% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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