Easy and healthy Soy Sauce fried rice with egg and shredded cabbage. This fried rice is much easier than traditional Chinese fried rice. It requires no meat to prepare and thus can be finished within 10 minutes.
Table of Contents
🧂About the soy sauce
I would lovely recommend this soy sauce fried rice to you because soy sauce has its natural savory sweetness and aroma. When I was a child, I loved to mix steamed rice directly with soy sauce. The soy sauce used now is slightly different from my childhood version. The traditional Chinese soy sauce fried rice uses a variety between light soy sauce and dark soy sauce. But it is quite hard to find outside China. We need to combine light soy sauce and dark soy sauce to achieve both taste and color goals.
Light soy sauce(生抽) has a lighter color than dark soy sauce and it is mainly used for adding savory and umami flavor. So it is commonly used in stir-fry dishes, salads, noodle soups, and dipping sauces. So for most Chinese stir-fry recipes, if only soy sauce is called, use light soy sauce!
Dark soy sauce(老抽) is the common soy sauce with caramel. With a darker color. It is mainly used for adding color to the dish. For example in most red-braised dishes, dark soy sauce usually is used.
We will combine the two sauces with a 2:1 ratio (light soy sauce and dark soy sauce). You can find the difference between the two types concerning color.
Choose the right type of rice
If you are using leftover rice, just go ahead and make it no matter what's rice used already. In theory, any type of rice can be used in fried rice. If you plan to make some steamed rice right perfectly for egg fried rice or other fried rice recipes, the common popular option should be basmati or jasmine rice. Rice contains more starch may lead to a sticky texture of the rice. So long grain Indica rice will be a better option.
The secret of restaurant-style egg fried rice is to make sure the rice is not mushy and wet. Leftover rice always meets the standard because of water evaporation.
Tips about the oil
Animal fat including fat and butter are better options than vegetable cooking oil. Animal fat can bring stronger flavors to fried rice. I have tested with lots of versions, showing that animal fat works better. If you want to have a stronger and richer taste, use lard or butter instead of vegetable oil.
📖Tips for a sticky problem
For wok beginners, it will a little bit hard to handle because the starch of the rice may lead to a sticky texture. If the rice starts to stick to the wok, the process can be extremely messy. So you can start with a non-stick pan or follow the tips to avoid sticky problems.
- heat the wok until really hot, pre-heating the work is the key tip to avoid sticking problems. Heat it until there is smoke coming out.
- swirl the oil in a wok to cover the surface as much as possible.
- keep a high fire during the frying process
- keep moving the grains during the whole stir-frying process to make sure each grain is evenly heated.
Standard of a well-made soy sauce fried rice
1. the whole dish should be fluffy meaning that the rice grains are well separated, giving the dish a light feeling. In addition, flavors can be totally wrapped for separated grains.
2. The soy sauce should be balanced flavored and colored.
Can I Skip Eggs
If you want to make this vegan, you can skip eggs and even the cabbages.
1.Prepare the rice
Break the rice with a turner in a pan and make sure the rice grains are separated. This can be finished in the stir-frying process too. But pre-load this step can help beginners. If you using freshly cooked rice, chill it in the fridge for half hour. You can skip this if you are quite similar to how to make fried rice.
2. Pre-heat the wok
Heat the wok until smoky (super important), add oil, and swirl the wok to help the oil cover the surface.
3. Fry the egg liquid
Add beaten egg. Wait for 4-6 seconds and then break the eggs with chopsticks or a turner. This is a lovely way because at this stage the cracks can be easily gotten.
4. Add shredded cabbage in
Add shredded cabbage and fry for 10 cm.
5. Add rice.
Use the scoop or turner to pat and move the rice quickly.
6. Seasoning the fried rice
Add soy sauce and white pepper. Mix well.
Sprinkle green onion and serve hot. You can also drizzle some chili oil to make it a hot version.
Other fried rice recipe
Soy Sauce Fried Rice
- 1 serving leftover rice , 2 cups
- 1 egg ,beaten with a small pinch of salt and pepper
- 1 tbsp. light soy sauce
- ½ tbsp. dark soy sauce
- ⅛ tsp. white pepper
- 1.5 tbsp. cooking oil , divided
- 1 cup shredded cabbage , optional
- a pinch of salt , if necessary
- Whisk egg with a small pinch of salt and pepper. Set aside. In a small bow, mix light soy sauce, dark soy sauce, and sugar together in a small bowl.
- Heat the wok until smoky (super important), add oil, and swirl the wok to help the oil cover the surface. Add beaten egg. Wait for 4-6 seconds and then break the eggs with chopsticks or a turner. This is a lovely way because at this stage the cracks can be easily gotten.
- Add shredded cabbage and fry for 10 cm.
- Place rice in and then use the scoop or turner to pat and move the rice quickly.
- Add light soy sauce, dark soy sauce and white pepper. Mix well. If you feel this is not salty enough, add a very small tiny pinch of salt.
- Sprinkle green onion and serve hot!
So simple, so delicious, what more could you want, definitely a favourite !!
I love this recipe! Did you know this type of fried rice is SUPER popular in my country Peru??? I will make this soon!!
Really? Foodie thinks similar.
I have tried many times to make fried rice, and it never tasted like the restaurant. This time it did! I think the secret is the light soy sauce. I always used an “everyday American brand” / Kikoman. I read your sauces post (https://www.chinasichuanfood.com/chinese-sauces/) and bought some new ingredients. I then made this dish. So delicious. The light soy sauce made all the difference. Thank you!
Thanks for the feedback, Marya. The sauce do get differences especially for dishes mainly flavored by soy sauce. Happy cooking!
Are you using cold rice (leftover) when adding it to the wok?