Soy SauceFried Rice
Soy SauceFried Rice
Ingredients:
▢ 1 tablespoon neutral cooking oil
▢ 4 cloves garlic - minced
▢ 1 stalk scallions - finely chopped
3 cups cooked and cooled white rice - see note 1 & 2
▢ 1 tablespoon light soy sauce
▢ ½ tablespoon dark soy sauce
▢ ½ teaspoon sesame oil
▢ ½ teaspoon sugar
▢ ¼ teaspoon ground white pepper
Preparation:
Gently loosen the rice grains with a fork. Set aside.
- In a small bowl, mix light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Set aside.
- Heat a wok/skillet over high heat until hot, then pour in oil (see note 3 if using non-stick cookware). Stir in minced garlic and fry until it turns a little golden.
- Add the cooked rice. Mix with the garlic then use a spatula to spread it into a thin layer. Leave to fry undisturbed for around 20 seconds. Then flip and toss to heat further (loosen any lumps with the spatula).
- Once the rice becomes piping hot, pour the sauce mixture over and toss well to coat the grains evenly.
Stir in chopped scallions before removing the wok/skillet from the heat. Dish out and serve immediately.
NOTES
1. Jasmine rice works best for this recipe. Short-grain white rice would work too (remember not to overcook it before frying).
2. It’s best to refrigerate the cooked rice overnight. Otherwise, learn to steam rice in a strainer/steamer basket. This method produces an al dente texture that’s perfect for fried rice dishes.
3. If using a non-stick wok/skillet, make sure to add the oil and then heat it as it’s not advisable to heat it empty.
- In a small bowl, mix light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Set aside.
- Heat a wok/skillet over high heat until hot, then pour in oil (see note 3 if using non-stick cookware). Stir in minced garlic and fry until it turns a little golden.
- Add the cooked rice. Mix with the garlic then use a spatula to spread it into a thin layer. Leave to fry undisturbed for around 20 seconds. Then flip and toss to heat further (loosen any lumps with the spatula).
- Once the rice becomes piping hot, pour the sauce mixture over and toss well to coat the grains evenly.
Stir in chopped scallions before removing the wok/skillet from the heat. Dish out and serve immediately.
NOTES
1. Jasmine rice works best for this recipe. Short-grain white rice would work too (remember not to overcook it before frying).
2. It’s best to refrigerate the cooked rice overnight. Otherwise, learn to steam rice in a strainer/steamer basket. This method produces an al dente texture that’s perfect for fried rice dishes.
3. If using a non-stick wok/skillet, make sure to add the oil and then heat it as it’s not advisable to heat it empty.
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