Soy Sauce Fried Rice

Soy Sauce Fried Rice is a simple yet flavorful dish that combines day-old rice with soy sauce, eggs, and green onions. It’s a quick and satisfying meal or side dish that’s ready in minutes and completely customizable with your favorite add-ins.

Why You’ll Love This Recipe

• Fast and Easy: Ready in under 15 minutes with minimal prep.
• Pantry-Friendly: Uses ingredients you likely already have.
• Customizable: Great base recipe for adding veggies or proteins.
• Flavor-Packed: Soy sauce gives it a rich umami depth.
• Perfect for Leftovers: Ideal use for day-old rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups day-old cooked rice (jasmine or long grain preferred)
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce (optional, for color and richness)
• 1 teaspoon sesame oil (optional)
• 3 eggs, lightly beaten
• 3 green onions, chopped
• 2 tablespoons vegetable oil
• 1 teaspoon sugar (optional, to balance saltiness)
• Salt and pepper, to taste

Directions

1. Prepare Sauce
   In a small bowl, mix soy sauce, dark soy sauce (if using), sesame oil, and sugar. Set aside.
2. Scramble Eggs
   Heat 1 tablespoon oil in a large skillet or wok over medium heat. Pour in beaten eggs and scramble until just set. Remove from skillet and set aside.
3. Cook Rice
   Add another tablespoon of oil to the skillet. Add rice and stir-fry for 2–3 minutes, breaking up clumps and spreading it out in the pan.
4. Add Sauce
   Pour the sauce mixture over the rice. Stir well to evenly coat the rice. Cook for another 2–3 minutes.
5. Add Eggs and Green Onions
   Return scrambled eggs to the skillet. Add green onions. Stir everything together until evenly mixed and heated through.
6. Serve
   Taste and adjust seasoning with salt and pepper. Serve hot.

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Add Protein: Include cooked chicken, shrimp, tofu, or pork.
• Add Vegetables: Stir in frozen peas, carrots, bell peppers, or bean sprouts.
• Spicy Kick: Add chili flakes, sriracha, or diced fresh chili.
• Garlic-Lover’s Version: Add minced garlic before stir-frying the rice.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Reheating: Reheat in a skillet over medium heat with a splash of water or microwave in 30-second bursts, stirring in between.
• Freezing: Freeze in a freezer-safe bag or container for up to 1 month. Thaw before reheating.

FAQs

Can I use freshly cooked rice?

Fresh rice is too moist and can get mushy. Let it cool and dry out first, or use day-old rice for the best texture.

What’s the difference between light and dark soy sauce?

Light soy sauce is saltier and lighter in color; dark soy sauce is thicker and adds rich color and a slight sweetness.

Do I need to use sesame oil?

It’s optional, but a little adds a nutty depth that enhances the flavor.

Can I make this dish vegan?

Yes. Omit the eggs and use tofu or vegetables for protein.

What type of rice works best?

Day-old jasmine or long grain white rice gives the best texture—dry and fluffy.

How can I make the rice crispier?

Spread the rice out in the pan and let it cook undisturbed for a minute or two to get a crispy bottom.

Can I use low-sodium soy sauce?

Yes. Adjust the amount to taste and consider omitting extra salt.

What if I don’t have green onions?

You can use chopped shallots, white onions, or chives as alternatives.

How do I keep the rice from sticking?

Use a nonstick pan or a well-seasoned wok and avoid overcrowding the pan.

Can I prep this ahead of time?

Yes, make a big batch and store in the fridge for easy weekday lunches or dinners.

Conclusion

Soy Sauce Fried Rice is a quick, delicious, and endlessly customizable dish that turns leftover rice into a savory and satisfying meal. Whether enjoyed on its own or paired with your favorite protein, this recipe is a must-have for your weekly rotation.

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