Soy Sauce Egg Fried Rice is a classic home-style dish. The rice is loose and fluffy with a rich soy sauce flavor, and the eggs are golden and savory. The eggs are scrambled first, the rice is pre-mixed with the sauce, and everything is stir-fried over high heat for that “wok hei” flavor—savory with the fresh aroma of scallions. Perfect on its own or with a light soup.
🌴 Ingredients:
· 2 bowls of cooked rice (day-old cold rice, less moisture for fluffier grains)
· 2-3 eggs (beaten)
🌴 Aromatics:
· 2-3 stalks scallion (separate the white and green parts; white for sautéing, green for garnish)
· 2-3 cloves garlic (sliced, optional)
🌴 Seasonings:
· 2 tbsp light soy sauce
· 1/2 tbsp dark soy sauce (for color)
· 1 tbsp cooking wine (for aroma)
· A pinch of sugar (to enhance flavor)
· 1 tbsp lard (for stir-frying, adds richness)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Pre-mix the Rice
In a small bowl, mix the light soy sauce, dark soy sauce, cooking wine, sugar, and salt. Pour over the cold rice and mix with chopsticks until every grain is coated. ⚠️ Note: Pre-mixing ensures even color and flavor. - Scramble the Eggs
Heat oil in a pan, pour in the beaten eggs, and scramble over medium heat. Set aside. ⚠️ Note: Scrambling the eggs first gives the rice a nice golden-and-white contrast with distinct egg pieces, and keeps the rice fluffier. - Sauté the Aromatics
Heat 1 tbsp of lard in the pan. Add the scallion whites and garlic slices, and stir-fry over low heat until fragrant. ⚠️ Note: The scallion whites are the soul of this dish—infusing the oil with their aroma makes the rice much more flavorful. - Stir-fry the Rice
Turn to high heat, add the pre-mixed rice, and break up any clumps with a spatula. Stir-fry quickly. ⚠️ Note: Keep the heat high for distinct grains. Make sure the oil is hot enough for the best “wok hei” flavor. - Combine and Serve
Add the scrambled eggs and stir-fry over high heat for 30 seconds. Sprinkle with white pepper and add salt to taste. ⚠️ Note: Add the eggs back at the very end and serve immediately. - Serve
Turn off the heat, sprinkle with the scallion greens, and serve hot. The rice is distinct, the soy sauce flavor is rich, and the egg aroma is irresistible.
💡 More Delicious Recipes:
If you enjoy this quick and savory fried rice, you should also try my [Egg Fried Rice] for a simple, fluffy, and golden classic.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Use day-old cold rice for the fluffiest grains. Pre-mixing the rice with the sauce ensures even color and flavor. Scrambling the eggs first keeps the rice fluffier with distinct egg pieces. Lard adds richness. The scallion whites are the soul of this dish—infuse the oil with their aroma before adding the rice. Keep the heat high for the best “wok hei” flavor.
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