Home-styleEasy 20 min serves 2

Soy Sauce Fried Rice

Name: Soy Sauce Fried Rice
Total time: 20 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: cold cooked rice; light soy sauce; dark soy sauce; scallion; sesame oil

酱油炒饭 · jiàng yóu chǎo fàn

家庭快手版 · Home version: Family version uses cold leftover rice and minimal oil—no fancy wok hei, just deep umami from aged soy and a whisper of scallion.

My aunt in Yangpu would make this every Sunday after temple market—she’d toss yesterday’s jasmine rice with light soy, a splash of dark soy for color, and fried egg ribbons. She said, 'Rice must be dry enough to sing in the wok.'

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Comfort Food

Ingredients

cold cooked rice隔夜熟米饭🛒 local300 g
light soy sauce生抽🏮 asian15 ml
dark soy sauce老抽🏮 asian5 ml
scallion小葱🛒 local30 g
sesame oil芝麻油🏮 asian5 ml

cold cooked rice: Must be fully chilled and dry; refrigerated ≥8 hours

scallion: Use both white and green parts

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Heat a wok or large nonstick skillet over medium-high heat until a drop of water sizzles and evaporates instantly.
热锅测试
🔍 Look for Medium-high 30秒 · 30 seconds
Visual: 水珠跳动并1秒内消失Water droplet dances and vanishes in <1 second
You know it's right when: 干锅表面泛起一丝青烟A faint wisp of smoke rises from the dry pan
2Add 10 g (2 tsp) scallion whites and stir-fry 30 seconds until fragrant but not browned.
先爆葱白
🔍 Look for Medium-high 30秒 · 30 seconds
Visual: 葱白边缘变半透明Scallion whites turn translucent at edges
You know it's right when: 香气蒸腾，尚无焦色Aromatic steam rises, no browning yet
3Add cold rice and break up clumps with a spatula. Stir-fry continuously for 2 minutes until grains separate and begin to jump in the wok.
炒散米粒
🔍 Look for Medium-high 2分钟 · 2 minutes
Visual: 米粒颗颗分明、微微弹跳Individual grains glisten and bounce lightly
You know it's right when: 米饭散发干香微焙气息Rice emits a dry, toasted aroma
4Drizzle light and dark soy sauces evenly over rice. Toss vigorously for 1 minute until evenly coated and slightly glossy.
淋酱快翻
🔍 Look for High heat 1分钟 · 1 minute
Visual: 米饭呈琥珀棕，整体油亮Rice turns amber-brown and glistens uniformly
You know it's right when: 酱汁接触锅面发出清晰滋滋声Sauce sizzles audibly on contact
5Turn off heat. Stir in remaining scallion greens and sesame oil. Serve immediately.
关火后淋香油
🔍 Look for 即刻 · immediately
Visual: 翠绿葱花映衬油亮米饭Green scallions brighten against glossy rice
You know it's right when: 香气骤然浓郁，无需再加热Fragrance intensifies without cooking further

Tips

· Use day-old jasmine or medium-grain rice—not sticky short-grain.
· Never add soy sauce before rice is hot; it will steam instead of coat.
· For richer depth, replace 1 tsp light soy with 1 tsp oyster sauce (substitution note: oyster sauce widely available in Western supermarkets).

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection