You may have heard of soy sauce fried rice before, but what about “Supreme” Soy Sauce Fried Rice?
No?
Me either!
You were probably expecting a big reveal, but I made this one up.
Background: Recipe Origins
This is another dish that took shape from our recent trip to Shanghai. I noticed that many restaurants had soy sauce fried rice on their menus (we all know how much Shanghainese people love soy sauce).
You’d think that Shanghai would be the best place to try out this dish, but, unfortunately, during our recent trip there, this soy sauce loving city did not make this dish right. It had zero personality and no depth of flavor! Troubling.
This got me thinking. I know that Cantonese Soy Sauce Pan Fried Noodles is one of our most popular recipes––so many of you have made it, loved it and come back for it often. It’s familiar, comforting, and damn, is it yummy!
Gears turned in my head, and I realized that Cantonese Pan Fried Noodles’ Chinese name translates to “Supreme” Soy Sauce Pan Fried Noodles (豉油王炒面). SO. Instead of plain soy sauce fried rice, why not adapt the sauce from the Cantonese Pan Fried Noodle recipe (a proven winner) and make it a Supreme Soy Sauce Fried Rice.
Eh? Eh? Pretty brilliant, huh?
This Supreme Soy Sauce Fried Rice might look like what you get in a Shanghai restaurant, but taste-wise, it’s light years ahead.
Tips for Making the Best Fried Rice
It’s been a while since I posted a fried rice recipe, so I wanted to share a couple of my fried rice making tips today:
- Always add a bit of Shaoxing (or rice) wine when beating the eggs. It makes the eggs aromatic and flavorful.
- If the rice is clumpy, add a few drops of water or Shaoxing wine. The steam created will loosen the clumps right up.
- When making fresh rice for fried rice, reduce the water normally used by 15-20%. Maybe it’s a good time to look at our rice post to refresh your rice making skills. Day-old rice is recommended for fried rice, but by no means a requirement. All of the fried rice recipes on this blog are made with freshly made rice, so it’s definitely possible!
- When in doubt, add a splash of fish sauce to wake up the flavors. It will do you proud.
A Note On the “Supreme Soy Sauce”
The key to this recipe is the Supreme Soy Sauce (豉油王) element. Many master chefs have their own secret recipes, but, of course, at the Woks of Life we’re pretty bad at keeping secrets. ;)
The true secret to giving this sauce its depth of flavor is to cook the sauce before applying it to a dish—similar to making a reduction, but without the longer cooking time. I’ll just go ahead and say that I am pretty excited about this sauce.
You can make a double or triple recipe of it and store it in an airtight container in the refrigerator. Use it in noodle dishes and stir fries. Heck, you can even drizzle it on top of plain white rice.
Recipe Instructions
First let’s make the supreme soy sauce:
Put the fish sauce, dark soy sauce, light soy sauce, Shaoxing wine, sugar, oil, and oyster sauce in a small saucepan over medium heat. Stir to dissolve the sugar.
Once the sauce starts to boil, turn off the heat, and it’s done. It’s ready to use for the fried rice, or you can let it cool completely before storing it in an air-tight container. To clarify, the amount of sauce here is just enough for this recipe. If you’re making more, double or triple, as needed.
Ok, on to the fried rice part.
To your beaten eggs, add 1 teaspoon Shaoxing wine and a pinch of salt. Heat 1 tablespoon of oil in your wok over high heat. Quickly scramble the eggs, and transfer to a dish. Set aside.
Now turn the heat down to medium, and add 2 tablespoons of oil to the wok. Add the cooked rice, stir for a couple of minutes to make sure the rice is heated through.
Now add the soy sauce mixture and the scrambled egg.
Stir fry everything until combined. Pause for a taste test to see if additional salt is necessary. Lastly, toss in the chopped scallions, and stir-fry to combine.
Serve this Supreme Soy Sauce Fried Rice to your hungry family!
Supreme Soy Sauce Fried Rice
Ingredients
For the soy sauce mixture:
- 2 teaspoons fish sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 teaspoons Shaoxing wine
- 1 teaspoon sugar
- 1 teaspoon vegetable or canola oil
- 1 teaspoon oyster sauce
For the fried rice:
- 3 eggs (beaten)
- 1 teaspoon Shaoxing wine
- Salt (to taste)
- 3 tablespoons oil (divided)
- 6 cups cooked rice (cooled)
- 3 scallions (finely chopped)
Instructions
- First, make the soy sauce mixture. Put all the sauce ingredients in a small saucepan over medium heat. Stir to dissolve the sugar. Once the sauce starts to boil, turn off the heat, and it’s done. It’s ready to use for the fried rice, or you can let it cool completely before storing it in an air-tight container. To clarify, the amount of sauce here is just enough for this recipe. If you’re making more, double or triple, as needed.
- To your beaten eggs, add 1 teaspoon Shaoxing wine and a pinch of salt. Heat 1 tablespoon of oil in your wok over high heat. Quickly scramble the eggs, and transfer to a dish. Set aside.
- Now turn the heat down to medium, and add 2 tablespoons of oil to the wok. Add the rice, stir for a couple of minutes to make sure the rice is heated through. Now add the soy sauce mixture and the scrambled egg. Stir fry everything until combined. Pause for a taste test to see if additional salt is necessary. Lastly, toss in the chopped scallion, stir fry to combine, and serve!
nutrition facts
I haven’t made this particular fried rice recipe, but did make a triple batch of the Supreme soy sauce more than a month ago. I keep it in a mason jar in the fridge. I’ve used it in various soups…ramen, wonton, dumpling, shumai. It goes with every type of soup! Yesterday, I added mushrooms and bokchoy to my dumpling soup and this sauce just took it over the top.
This is a wonderful, all-purpose sauce.
How clever! Thank you for sharing so many interesting applications of this sauce.
This is perfect! Thank you for sharing this recipe! Really really good!
Yayyyy! So happy to hear that!
I tried this recipe yesterday, overall I liked it but next time I would use day old rice (I made the rice 6 hours ahead and it still had some moisture which affected the results) and I think it could use more aromatics (onion, scallion, garlic, and/or ginger).
Well noted. Thank you, RS.
This is the best fried rice I have ever made! The sauce is amazing — I made 4x as much sauce just to make it work heating up in a small saucepan. Can I use this sauce for general stirfry like chicken? Or use it as a marinade?
I find myself coming back to your website for your authentic recipes when I need inspiration at mealtime. Thank you!
Hi Sharon, you can use this sauce as a marinade. Since you like the taste of this sauce, you can experiment with it. :-)
Hi, I had to make a trip to chinatown to get Shaoxing wine and some good light and dark soy sauce but what a difference it made. This is a great sauce for fried rice. Thank you !
I agree, the right ingredients make all the difference :-)
I made this tonight, just for me. My husband doesn’t like fried rice! Who doesn’t like fried rice? The sauce was wonderful and made it taste just like restaurant fried rice. I added chopped up onion, a small piece of red bell pepper, and some cabbage, as well as some garlic and ginger first, before I cooked the rice. It’s a great opportunity to use up soon to spoil vegetables! Then I added the egg and rice and the sauce. Delicious! Thank you for recipe. I see your link to gluten free soy sauce, and I didn’t know they made it. I am gluten free, but I use Lee Kum Kee dark and light soy sauce. I haven’t gotten sick yet though. So maybe it’s not enough gluten for me to react. I will use this sauce over and over!
Hi Alene, I’m glad your husband enjoyed this recipe, it really means a lot :-)
‘Very Good. Thank you.
Great!
This was fabulous!! It looked and tasted like the fried rice from my favorite take out. Thank you for another go-to dish!
Really? This is my own creation. Can’t believe takeout restaurants are cooking fried rice this way. Just kidding, glad you enjoyed it :-)
There is a restaurant here we used to order from and the rice was super dark brown almost black…. This might get me very close. Thank you!
You should definitely try the recipe, Michelle :-)
LOL 😂 fixing again tonight so I don’t eat the Thanksgiving sides I just finished cooking
Yayyyy…I am flattered :-) Happy Thanksgiving!
In order to have day old rice readily on hand, can rice be frozen and thawed to use as needed?
Yes, you can, Richard.
Thanks! Absolutely love your blog! You guys are the Chinese family I never had.
Hahaha…thank you for your love :-)
Hi!
This is a comment on the fantastic recipe for eggplant and garlic sauce! Wow! This is really, truly incredibly great! Have made it twice now and plan to make it a staple in my repertoire. The first time I tried it I just made it with the eggplant. The second time , I used ground org chicken and the next time, I will try it with soft tofu.
Thank you sooo much for this great recipe!!!
Great! Sounds like you really enjoyed it :-)