Chinese
Soy Sauce Fried Rice
The simplest fried rice — day-old rice tossed in light and dark soy with egg and spring onion. Twelve minutes, pantry only.
About this recipe
Soy Sauce Fried Rice is a chinese lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around egg, and it takes around 12 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 bowls, cooked rice
- 2 egg
- 2 stalks spring onion
- 1.5 tbsp light soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 tsp dark soy sauce buy
Equipment
Method
- 1
Scramble the egg in a hot oiled wok until just set, then push aside.
~3 min
- 2
Add the rice and break up the clumps over high heat, 3 min.
~4 min
- 3
Splash in light and dark soy, sesame oil and white pepper; toss until each grain is coated, then fold in spring onion.
~4 min
Smart swaps
Out of something? Try one of these.
- Spring onion
- thinly sliced onion or chives for the finish.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Dark soy sauce
- regular soy + a few drops of molasses or a pinch of sugar for colour.
- Sesame oil
- use sparingly — a tiny bit of tahini, or just skip it; it’s a finishing flavour.
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 12 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Soy Sauce Fried Rice take to make? +
Around 12 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Spring onion → thinly sliced onion or chives for the finish; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water; Dark soy sauce → regular soy + a few drops of molasses or a pinch of sugar for colour. See the full list of smart swaps above.
Can I make Soy Sauce Fried Rice ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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