Supreme Soy Sauce Fried Rice

Method7 steps · about 15 min

1. 1

   Step 1: Put the 2 tsp fish sauce, 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tsp sauce Shaoxing wine, 1 tsp sugar, 1 tsp sauce oil and 1 tsp oyster sauce into a small saucepan over medium heat. Stir until the sugar dissolves. As soon as the mixture starts to boil, turn off the heat and set it aside for the fried rice.

   Uses 2 teaspoons fish sauce · 2 tablespoons dark soy sauce · 2 tablespoons light soy sauce · 2 tsp Shaoxing wine, for the soy sauce mixture · 1 teaspoon sugar · 1 tsp vegetable or canola oil, for the soy sauce mixture · 1 tsp ordinary oyster-based oyster sauce

2. 2

   Step 2: Beat the three eggs with the separate 1 tsp egg Shaoxing wine and a pinch of salt. Have the cooled cooked rice and chopped scallions ready before heating the wok.

   Uses 3 eggs, beaten · 1 tsp Shaoxing wine, for the beaten eggs · 1 pinch salt, for the eggs

3. 3

   Step 3: Heat 1 tbsp of the frying oil in the wok over high heat. Add the seasoned beaten eggs and scramble quickly until set, then transfer them to a dish, leaving any residual oil in the wok.

   Uses 1 tbsp frying oil, for the eggs · Seasoned beaten eggs

4. 4

   Step 4: Reduce the wok heat to medium and add the remaining 2 tbsp frying oil. Add all 6 cups cooled cooked rice, break up any clumps and stir-fry for about 2 minutes. Continue if needed until the rice is hot through; refrigerated leftover rice should reach 74°C (165°F).

   Heat the cooked rice · 2 minUses Only any oil left in the wok, with the scrambled eggs held separately · Remaining 2 tbsp frying oil, for the rice · 6 cups cooked rice, cooled and properly refrigerated if prepared ahead

5. 5

   Step 5: Add all of the prepared soy sauce mixture and the reserved scrambled eggs to the hot rice. Stir-fry until evenly combined and hot through.

   Uses Hot rice in the wok · Prepared supreme soy sauce · Only the cooked scrambled eggs held on the dish, excluding oil remaining in the wok

6. 6

   Step 6: Taste the fried rice and add a little more salt only if needed. Toss in all three chopped scallions and stir-fry to combine.

   Uses Sauce-coated rice and scrambled eggs · Additional salt, only if needed after tasting · 3 scallions, finely chopped

7. 7

   Step 7: Transfer the finished fried rice to serving bowls and serve hot.

   Uses Hot fried rice with egg and scallions, lifted from the wok for serving