Soy sauce fried rice, with its darkish colour and savory style, is a meals from my childhood. My mother at all times beloved to make it, typically with different elements or just with inexperienced onions. Soy sauce and rice are one of the best combos for me.

I like introducing this model with out eggs as a result of most fried rice recipes name for scrambled eggs. Nevertheless, eggs have a robust taste affect on elements. If you wish to style the pure style of soy sauce, that is the recipe it is best to strive.

The normal means of constructing soy sauce fried rice is lard or different animal fats. However I discovered my secret ingredient as a substitute- butter. Soften butter can present a taste that covers each grain and works completely with soy sauce.

Nevertheless, you need to use vegetable oil to make it into vegan fried rice, which remains to be good, though not so excellent.

My ideas for soy sauce fried rice

1. Use long-grain leftover rice and barely cut back the water quantity when cooking the rice. My favourite selections are jasmine and Bastimc rice.
2. Mix mild soy sauce with darkish soy sauce to realize one of the best colour stability.

Elements

• 2 servings of rice, attempt to use leftover long-grain rice
• 1 tbsp. mild soy sauce
• 1/2 tbsp. darkish soy sauce
• 2 scallions, chopped
• 2 cloves garlic
• 1 tbsp. butter
• salt
• pepper

How one can make soy sauce fried rice

Soften butter in a pan over low warmth, then add garlic and scallion whites and fry till fragrant. Preserve the pan on low warmth so the elements don’t burn.

Place leftover rice in, use your turnner to press the rice whereas stirring will help to interrupt the big bumps.

When the rice is totally heated, add each darkish soy sauce and light-weight soy sauce.

Then seasoning with salt and pepper and sprinkle inexperienced onions.

What to serve with

For all fried rice recipes, I like to serve it with balanced greens or a light-weight Chinese language soup.

One other common model is to serve it with several types of bubble tea.

• 2 servings rice attempt to use leftover long-grain rice
• 1 tbsp. mild soy sauce
• 1/2 tbsp. darkish soy sauce
• 2 scallions chopped
• 2 cloves garlic chopped
• 1 tbsp. butter
• salt
• pepper

• Soften butter in pan over sluggish hearth, then add garlic and scallion white to fry till fragrant. Nonetheless on sluggish hearth, don’t burn the elements.

• Place leftover rice in, use your turnner to press the rice whereas stirring will help to interrupt the big bumps.

• When the rice is totally heated, add each darkish soy sauce and light-weight soy sauce.

• Then seasoning with salt and pepper and spinkle inexperienced onions. Serve sizzling!

Serving: 1g | Energy: 72kcal | Carbohydrates: 3g | Protein: 2g | Fats: 6g | Saturated Fats: 4g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 16mg | Sodium: 669mg | Potassium: 72mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg