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
This recipe is dangerously good.
I made this to go with your Sichuan three pepper pork, which was great (I used som pork fat for the rice, which was a very tasty idea), and as a standalone with added chili, ginger and double the scallions. Now I just need to find a vegetable dish to combine it with so I can pretend to be healthy :)
Thanks for this blog, it’s the reason I can’t pronounce half the stuff in my kitchen
Hahaha…look for our vegetarian section for veggie dishes that you can pretend with :-)
I made this tonight and with this recipe, I have definitely stepped up my fried rice game:-)
I love the depth of color and flavor the sauce gives; think that reducing it first adds something to it. Thanks once again for another great recipe!
Yayyyy! So happy that you enjoyed it :-)
Hi Judy,
I’m very excited to try this recipe. What’s the rice water ratio? I’m used to making single portions. Also, 6 cups is a big amount, what you’d you say it is in grams?
Hi James, it’s 6 cups cooked rice, not raw rice. Here are a couple of recipes on how to cook rice: on the stove, and steamed.
I love dark fried rice was the way I always ordered when I got take out, moved out of state and they have no good take out so I turned to your site and am tickled pink, been making everything on your site, my son thinks it is better than any. Take out, amazing what you can do when you need your Jersey food, I also like roast pork can I just add the pork I made to this recipe, I made your recipe for the red pork made an extra piece an into the freezer, so tomorrows beef lo mein and Thursday chicken and string beans. I am beyond happy happy happy
Happy wokking and happy eating, Ileen. Be happy :-)
This was VERY delicious, Judy. Thank you so much for sharing with us!!!
I now know how to make a proper Fried Rice.
I only have one question, why don’t most people add bean sprouts to fried rice anymore like in the past??
You are so right, Joe, I actually love bean sprouts in fried rice as it adds a nice crunch and freshness. I will do my best to remember to add the bean sprouts :-)
Hi Judy,
I have been trying to find a recipe for fried rice that is similar to what we have in restaurants in Canada and this is it! (Only better) I did omit the fish sauce and added an extra tsp of oyster sauce in its place (personal preference) but otherwise followed the rest. So tasty.
Thanks so much!
Holly
Wow, that’s great!
I made this last weekend for some visiting friends. I was making an Asian themed dinner and this went over very well! I have a quick question. The fried rice that we get at Chinese takeout includes peas and carrots. Is that an Americanized version? btw, I saw you on Sunday Dinners!
Thank you, Sharon. We like to add veggies and proteins to a fried rice so it’s a complete meal. Chinese takeout restaurants like to include veggies like peas and carrots, as they are most accessible. I don’t want to put any kind of “definition” either way :-)
I’ve made this recipe a few times and I just wanted to ask about the ratio of rice to sauce. I find that the sauce gets diluted among the rice. To clarify, does 6 cups of rice imply 6 cups of cooked rice or 6 cups of uncooked rice?
It’s 6 cups cooked rice for this fried rice recipe.
Delicious dish! Quick and simple to make and perfect for satisfying those Asian food cravings!
Thank you so much for trying this recipe. You can also try the sauce on the noodle.
I love love love this recipe. I’ve been making it for years now since I found it on your site. Thank you so much for having such an amazing blog! I love what you guys are doing! Keep it up!!
Thank you so much for your love and support, Vanessa, it really means a lot to us :-)