The Ultimate Soy Sauce Fried Rice made with a few simple key ingredients and is easily customisable with whatever vegetables and protein you’d like to add. I grew up enjoying a simple soy sauce fried rice at home and I love it for its versatility and has become a go-to whenever I have leftover rice.
THE KEY INGREDIENTS: SOY SAUCES
But first, let’s talk about the difference between regular soy sauce and dark mushroom soy sauce! These two soy sauces are staples in a lot of my recipes and in my cooking at home, so I’d like to share a bit about each to give you an idea in case you’ve yet to try them.
WHAT’S THE DIFFERENCE BETWEEN SOY SAUCE AND DARK MUSHROOM SOY SAUCE?
DARK MUSHROOM SOY SAUCE
- Dark mushroom soy sauce is what gives this fried rice its rich brown/caramel colour. This soy sauce doesn’t add much to the saltiness but is used to give dishes that nice caramel brown colour. Dark mushroom soy sauce also adds a hint of umami to a dish, but not much saltiness.
- You can opt not to use this but do note that the fried rice will be a pale brown.
- You’ll also notice that dark mushroom soy sauce is slightly thicker than regular soy sauce. You can see the way it hits the glass of the bottle – some is retained on the glass and leaves a light brown hue on the glass.
- Go-to brands: Guan Ji or Pearl River Bridge dark mushroom soy sauce
REGULAR OR LIGHT SOY SAUCE
- On the other hand, regular soy sauce is salty and is used to add flavour to dishes but only adds a light colour.
- Some soy sauces will be labelled as ‘light’ and usually has a slightly lighter hue than regular soy sauce and doesn’t leave much colour to dishes. Though light soy sauce is also salty.
- Regular and light soy sauces can be used interchangeably.
- My go-to brand: Lee Kum Kee (I get their premium soy sauce)
INGREDIENTS YOU’LL NEED FOR THIS FRIED RICE
This fried rice recipe (like all fried rice recipes) is easily customisable. You’re free to use any vegetables and protein of your choice.
The only fried rice requirements for a great one is of course leftover or cooled rice, and the soy sauces to make up this soy sauce fried rice.
WHAT YOU’LL NEED:
- 2 cups cooked and cooled rice , I used leftover Japanese or short grain rice
- 3.5 oz shiitake mushrooms or other mushrooms of choice
- Handful of fresh chives chopped
- 1-2 scallions or green onions chopped
- Vegetables and protein of choice (totally up to you!)
- 1-1.5 tbsp soy sauce , adjust to taste
- 1 tbsp dark mushroom soy sauce (see notes)
- Pinch white pepper
- Sesame oil to finish
You can check out the full and printable recipe in the recipe card below 🙂
PREPARATION
- Place the rice in a large bowl and break apart with a spoon to separate the grains. Leftover rice is the best for fried rice. My rice was leftover from a few days ago so it was refrigerated and excess moisture has evaporated.
- Thinly slice or dice the mushrooms. Set aside. You can use any other vegetables and protein of your choice and simply dice these as well.
COOKING THE FRIED RICE
- Heat a large skillet or wok over high heat. Add the oil. Once hot, add the scallions. Sauté for 1 minute, or until aromatic. Add the mushrooms and other vegetables & protein of choice. Leave untouched to slightly brown and cook for 2-3 minutes.
- Add the rice to the pan. Add in the soy sauce and dark mushroom soy sauce. Add the white pepper as well. Lower the heat to medium-high and then mix the rice well to coat it evenly with the seasoning.
- Cook for 2 to 3 more minutes. Taste the rice and then season with more soy sauce, if desired. Add a generous drizzle of sesame oil into the rice for extra fragrance. Mix well.
- Turn off the heat.
- Scoop the rice into a bowl and pack tight before flipping the bowls over on plates to create a rounded shape. This is best enjoyed while hot.
You can enjoy you fried rice as-is or with your favourite viand.
MORE RECIPES YOU MIGHT LOVE:
- Crispy Wontons
- Clay Pot Rice
- Savoury Sticky Rice
- Chinese Green Bean and Mushroom Stir-Fry
- Vegetable Dumplings
- Chinese Chive Pies
- Pan-Fried Cabbage and Noodle Buns
- Wontons in Chili Broth
- Scallion and Sesame Buns
- Spicy Cucumber Salad
The Ultimate Soy Sauce Fried Rice
The Ultimate Soy Sauce Fried Rice made with a few simple key ingredients and is easily customisable with whatever vegetables and protein you’d like to add. I grew up enjoying a simple soy sauce fried rice at home and I love it for its versatility and has become a go-to whenever I have leftover rice.
Ingredients
- 2 cups cooked and cooled rice , I used leftover Japanese or short grain rice
- 3.5 oz shiitake mushrooms or other mushrooms of choice
- Handful of fresh chives chopped
- 1-2 scallions or green onions chopped
- Vegetables and protein of choice (totally up to you!)
- 1-1.5 tbsp soy sauce , adjust to taste
- 1 tbsp dark mushroom soy sauce (see notes)
- Pinch white pepper
- Sesame oil to finish
Instructions
- Place the rice in a large bowl and break apart with a spoon to separate the grains. Leftover rice is the best for fried rice. My rice was leftover from a few days ago so it was refrigerated and excess moisture has evaporated.
- Thinly slice or dice the mushrooms. Set aside. You can use any other vegetables and protein of your choice and simply dice these as well.
- Heat a large skillet or wok over high heat. Add the oil. Once hot, add the scallions. Sauté for 1 minute, or until aromatic. Add the mushrooms and other vegetables & protein of choice. Leave untouched to slightly brown and cook for 2-3 minutes.
- Add the rice to the pan. Add in the soy sauce and dark mushroom soy sauce. Add the white pepper as well. Lower the heat to medium-high and then mix the rice well to coat it evenly with the seasoning.
- Cook for 2 to 3 more minutes. Taste the rice and then season with more soy sauce, if desired. Add a generous drizzle of sesame oil into the rice for extra fragrance. Mix well.
- Turn off the heat.
- Scoop the rice into a bowl and pack tight before flipping the bowls over on plates to create a rounded shape. This is best enjoyed while hot.
Notes
Dark Mushroom Soy Sauce
- This is what gives this fried rice its rich brown/caramel colour. This soy sauce doesn’t add much to the saltiness but is used for colour.
- You can opt not to use this but do note that the fried rice will be a pale brown.
NUTRITIONAL INFO
Serving: 1serving | Calories: 256kcal | Carbohydrates: 41g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1019mg | Potassium: 206mg | Fiber: 3g | Sugar: 2g | Calcium: 8mg | Iron: 1mg
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