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Supreme Soy Sauce Fried Rice

Soy sauce fried rice gets its deep, savory flavor from regular and dark soy sauce tossed around the sides of a hot wok. Cold rice fries up separated and hot, with softly scrambled eggs and scallions in every bite.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp regular soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • 0.125 tsp ground white pepper
  • 4 cup long-grain white rice cooked, cold and refrigerated, clumps broken up
  • 2 eggs large, beaten
  • 2 tbsp neutral oil divided (1 teaspoon for eggs and 1 tablespoon plus 2 teaspoons for rice)
  • 4 scallions thinly sliced, whites and greens separated
  • 1 tsp toasted sesame oil

Equipment

  • 1 14-inch wok
  • 1 12-inch skillet

Method
 

  1. In a small bowl, stir together the regular soy sauce, dark soy sauce, sugar, and white pepper.
  2. Heat a 14-inch wok or 12-inch skillet over high heat until hot, about 1 minute.
  3. Add 1 teaspoon neutral oil and the eggs; scramble until just set, about 1 minute.
  4. Transfer the eggs to a plate.
  5. Add the remaining neutral oil and scallion whites to the wok.
  6. Add the rice and stir-fry, breaking up any remaining clumps, until hot and separated, 3 to 4 minutes.
  7. Pour the soy sauce mixture around the sides of the wok and toss the rice until evenly coated, about 1 minute.
  8. Return the eggs to the wok, add the scallion greens, and stir-fry until the rice is steaming hot throughout, 1 to 2 minutes.
  9. Turn off the heat and toss with the sesame oil.

Notes

For the best separated texture, use cold refrigerated rice and break up any clumps before frying. Refrigerate leftovers for up to 3 days; freezer-friendly. Use tamari in place of soy sauce for a gluten-free swap.