Fried rice is one of those dishes that we home cooks are always trying to perfect. At the heart of Fried rice is day-old cooked rice or same day cooked and cooled rice tossed with soy sauce for seasoning and a bit of colour, some scallions/green onions and if available a couple of eggs. But sometimes we ourselves get in the way of cooking a dish by adding too many things to it.
I came across Soy Sauce Fried Rice several months ago when I visited a family blog I frequent. The parents live in Beijing while the 2 adult children live in the United States and travel back and forth to China. They stay connected through their food blog. The first time I made the fried rice I wrote to thank them for the sauce mix which is the star of the dish. Since then, I have been making the sauce and always have a bottle of it in the refrigerator. Apart from rice, it works great with noodles like Chow Mein and as a dip for Asian-style dumplings.
SOY SAUCE MIX
(This sauce will be enough for 6 cups cooked rice)
2 teaspoons fish sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light (regular) soy sauce
- 1 teaspoon Oyster sauce
- 2 teaspoons Shaoxing wine (substitute with ¾ tea spoon Chinese black vinegar or malt vinegar)
- 1 teaspoon sugar
- 1 teaspoon vegetable/canola oil
- Add all the ingredients to saucepot, stir to mix and dissolve sugar, bring to a boil, reduce heat to low and simmer for 1 minute. Remove from heat and set aside. Can be stored indefinitely in the refrigerator in a sterilized glass bottle.
FOR FRIED RICE
- 3 tablespoons oil, divided
- 3 eggs, lightly beaten with a pinch of salt
- 6 cups cooked, cooled rice
- Soy sauce mix
- Salt and freshly ground black pepper to taste
- ¼ cup thinly sliced scallions/green onion
(white/purple and green parts)
- Add 1 tablespoon of oil to a large frying pan and
heat. Add eggs and quickly scramble them; remove
from pan and set aside.
- Add the remaining 2 tablespoons of oil to pan and
- Add rice and toss to heat through.
- Pour sauce onto rice and toss several times to mix
and coat rice. Cook until the rice is very hot.
- Add back eggs and ground black pepper; toss to mix
and add season with salt to suit your taste.
- Toss in scallions/green onions and serve
- Finely chopped ginger, garlic and hot pepper can be sautéed before the rice is added to the pan.
- A light dusting of Chinese 5-spice powder and ¼ teaspoon of toasted sesame oil can also be added to the fried