{"id":8724,"date":"2024-06-07T09:34:00","date_gmt":"2024-06-07T13:34:00","guid":{"rendered":"http:\/\/omnivorescookbook.com\/?p=8724"},"modified":"2024-06-07T12:45:53","modified_gmt":"2024-06-07T16:45:53","slug":"soy-sauce-fried-rice","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/soy-sauce-fried-rice\/","title":{"rendered":"Soy Sauce Fried Rice (\u9171\u6cb9\u7092\u996d)"},"content":{"rendered":"\n

Soy sauce fried rice is simple yet indulgent. It is a classic Chinese dish that uses minimal ingredients to create maximum flavor. Only takes ten minutes to prepare, and it\u2019s robust enough to serve as a main or to satisfy your midnight salty snack craving.<\/p>\n\n\n\n

\"Soy<\/figure>\n\n\n\n

Soy sauce fried rice (\u9171\u6cb9\u7092\u996d, Jiang You Chao Fan) is a classic. It is not just another fried rice. It\u2019s a signature of Chinese cooking, as it uses pretty minimal ingredients to create a wonderful flavor. It uses simple ingredients such as butter, soy sauce, tons of green onions, and eggs to turn your leftover stale rice into a feast.<\/p>\n\n\n\n

Traditional soy sauce fried rice uses animal fat, such as pork fat or chicken fat, instead of oil to create the best taste, which is a hallmark of authentic Chinese rice recipes<\/a>. However, those animal fats are less commonly used in the US, so I altered the recipe to use butter while still maintaining the best taste.<\/p>\n\n\n\n

\"Fried<\/figure>\n\n\n\n

Soy sauce fried rice ingredients<\/h2>\n\n\n\n

It only takes a few ingredients to make a great soy sauce fried rice. But here are some important notes.<\/p>\n\n\n\n

Overnight (leftover) rice<\/h3>\n\n\n\n

Jasmine rice is my favorite type of rice for soy sauce fried rice, because it has a nice fragrance, and the grains separate easily during cooking. You can also use other type of medium grain white rice for this recipe. I do not recommend using short grain rice, because it is starchier and the grains won’t crisp up nicely. For a healthier option, you can also use medium grain brown rice instead of white rice.<\/p>\n\n\n\n

Overnight rice is not the most precise description. The best rice is 2 to 3 days old<\/strong>.<\/p>\n\n\n\n

Freshly cooked rice contains a lot of moisture and its texture is sticky. It tastes great served as-is, but it won\u2019t create the best result for fried rice.<\/p>\n\n\n\n

When the rice is a few days old, it will start to get quite dry. You can easily separate the grains using your fingers without it feeling sticky. It is the best rice for frying, to get that crunchy crispy texture. Sometimes I freeze the rice and then thaw it, to achieve the desired texture for fried rice.<\/p>\n\n\n\n

Dark soy sauce<\/h3>\n\n\n\n

Dark soy sauce<\/a> is a dark-colored soy sauce that has a thicker texture and lightly sweet taste. It\u2019s the key to the beautiful caramelized color of soy sauce fried rice.<\/p>\n\n\n\n

Secrete ingredient – butter<\/h3>\n\n\n\n

It adds tons of flavor to the rice and it\u2019s important. The next best choice is premium peanut oil with some sesame oil, but I still prefer the taste of butter. <\/p>\n\n\n\n

If you want to get a super authentic taste, consider using chicken fat, duck fat, or lard. Epic and Fatworks both produce premium high-quality fats. You can find both on Amazon (Chicken Fat by Fatworks<\/a> & Duck Fat by Epic<\/a>).<\/p>\n\n\n\n

Mise en place<\/h3>\n\n\n\n

Before turning on your stove, your kitchen counter should have:<\/p>\n\n\n\n