Soy Sauce Fried Rice Recipe

I absolutely love this fried rice recipe because it’s a delicious way to transform leftovers into a mouthwatering meal that’s quick and easy to whip up any night of the week. The mix of flavors from the garlic, sesame oil, and optional oyster sauce gives it that perfect umami hit, making every bite feel like a comforting hug!

Made in my kitchen, this Soy Sauce Fried Rice is the quickest dish I have to satisfy my family. I use day-old chilled jasmine rice for that perfect texture, and I start with a big pile of garlic and onion, which gives this dish a lovely aroma.

Infusing it with soy sauce and sesame oil, I mix in some vegetables and call it a meal I savor.

Ingredients

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Ingredient Quantities

• 3 cups cooked jasmine rice, preferably day-old and chilled
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 2 eggs, beaten
• 1 cup mixed vegetables (such as peas, carrots, and corn), thawed if frozen
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 1 teaspoon white pepper (optional)
• 2 green onions, sliced

Instructions

1. In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat.

2. Incorporate the minced garlic and diced onion, then sauté for 1-2 minutes until they release their aroma and the onion becomes transparent.

3. Move the garlic and onion to one side of the wok, and pour in the beaten eggs. Scramble the eggs with the garlic and onion until they are just set, then stir everything together.

4. Add the last 1 tablespoon of vegetable oil to the wok. Stir-fry the mixed vegetables in the wok for 2-3 minutes until they are tender.

5. Incorporate the chilled jasmine rice into the wok, using a spatula to break up any clumps. Stir-fry for 2-3 minutes, making sure the rice is heated through and is in harmony with the other ingredients.

6. Add the soy sauce, oyster sauce (if using), and sesame oil, stirring well to evenly coat the rice with the sauces.

7. If using white pepper, sprinkle it in and mix it thoroughly. Make sure all the ingredients are combined evenly.

8. Add the sliced green onions—reserve a small quantity for garnish if you like—and stir everything well.

9. Sample the fried rice and correct the flavor if necessary by adding more soy sauce or white pepper to taste.

10. Move the fried rice to a dish that you will serve from; you might wish to use your pretty stemmed dish that doesn’t hold a lot of heat but can look good to serve from. Toss the reserved green onions over the top, and serve straight from the dish.

Equipment Needed

1. Large wok or skillet
2. Spatula
3. Knife
4. Cutting board
5. Small bowl (for beating eggs)
6. Measuring spoons
7. Serving dish

FAQ

• What type of rice is best for fried rice?Old jasmine rice makes for better fried rice, and here’s why:

  – The longer rice sits, the stiffer and drier it becomes, both essential qualities for fried rice.
  – Mushier rice—whatever the reason for its mushiness—can’t fry evenly and can’t absorb lots of flavors (think soy sauce, aromatics, etc.) without becoming beautiful, flavor-packed, fried mush.
  – Flavors fried into cold rice will taste fried instead of just plain flavored.

• Can I use a different type of oil?Certainly, any neutral oil can be used in place of the vegetable oil called for in the recipe, including canola or sunflower oil. Just ensure that whatever oil you use is suitable for high-heat cooking.
• Is it necessary to use day-old rice?For best texture, use rice that’s been cooked and chilled for a day. Although it isn’t absolutely necessary, it is definitely recommended. Rice that’s been cooked and cooled will firm up and give you a better texture when frying.
• Can I add protein to this recipe?Without a doubt! You’re able to add to this recipe cooked chicken, shrimp, or tofu. It’s a recipe that can take on extra protein with no problem.
• What can I use instead of oyster sauce?If you would rather not use oyster sauce, you can substitute hoisin sauce for it or just leave it out. It adds a savory depth, but the dish will still be tasty without it.
• How do I prevent the rice from sticking while frying?Make sure the pan is hot beforehand to add any ingredients and ensure they sizzle upon contact. Use rice that has been chilled in an ice bath so that the grains will be dry and remain separate when stir-fried. The same principle applies to using any other ingredient that might normally clump together, including shrimp, chicken, or vegetables. Once all ingredients have been added to the pan, resist the urge to stir for crispness.
• Can I make this dish vegan?You can definitely make this dish vegan. Just omit the eggs and use a plant-based oyster sauce alternative. If you don’t want to use that, you can skip it altogether.

Substitutions and Variations

Basmati or long-grain rice, prepared a day earlier, can take the place of jasmine rice when it’s a day past being freshly made.
Canola oil or peanut oil, which possess a high smoke point ideal for frying, can be used in place of vegetable oil.
If fresh cloves are unavailable, garlic can be replaced with garlic powder (approximately 1/4 teaspoon for each clove).
If a vegetarian substitute for oyster sauce is needed, then hoisin sauce is a good option. Or, if you’re okay with omitting oyster sauce entirely, then just go ahead and leave it out.
The nutty flavor of sesame oil can be recreated with toasted sesame seeds, which can be sprinkled at the end of cooking. These seeds can mimic the flavor of sesame oil with something called toasted sesame seed “flavornt” (which is primarily a Maillard [browning] reaction that happens with the toasted seeds).

Pro Tips

1. Use Day-Old Rice: Ensure the rice is cooked at least a day in advance and chilled. This helps to reduce moisture and prevent the rice from becoming mushy when stir-frying.