Supreme Soy Sauce Fried Rice

You’ve probably had fried rice with soy sauce before, but have you ever tried “Supreme” Soy Sauce Fried Rice?

Yet another recipe was inspired by our recent travels. Soy sauce fried rice was something I saw on the menus of a lot of different eateries.

Considering its love of soy sauce, you may expect Shanghai to be the greatest place to try this meal. It lacked character and nuance in flavor. Troubling.

The presentation of this Supreme Soy Sauce Fried Rice is reminiscent of that found in a Shanghai restaurant, but the flavor is far superior.

The Supreme Soy Sauce: A Note

Supreme Soy Sauce is the star of this dish.

Cooking the sauce before applying it to a dish, like producing a reduction but without the extended cooking time, is the real trick to giving this sauce its depth of flavor. Let me simply say that I am quite interested in this condiment.

You may easily multiply the recipe and keep the extras in the fridge in an airtight container. It goes well in stir-fries and other meals involving noodles. It’s so versatile that you can even put it on top of white rice.



  • 2 tablespoons of dark soy sauce
  • 2 tablespoons of light soy sauce
  • 2 teaspoons of fish sauce
  • 2 teaspoons of Shaoxing wine
  • 1 teaspoon of vegetable or canola oil
  • 1 teaspoon of oyster sauce
  • 1 teaspoon of sugar


  • 3 beaten eggs
  • 3 finely chopped scallions
  • 6 cups of cooled cooked rice
  • 3 tablespoons of oil
  • 1 teaspoon of Shaoxing wine
  • Salt


  1. The soy sauce marinade should be prepared first. Mix sauce ingredients in a saucepan over medium heat. The sugar can be easily dissolved by stirring it. Turn off the heat when the sauce boils. You can use it immediately for the fried rice, or allow it to cool completely before keeping it in an airtight container. To be clear, this sauce quantity is optimal for this dish.
  2. Add a touch of salt and a teaspoon of Shaoxing wine to your beaten eggs. Turn the heat up high and put 1 tablespoon of oil in the wok.
  3. Throw the eggs in a pan and stir until they’re scrambled. Put aside for the time being.
  4. Reduce the heat to medium and pour two teaspoons of oil into the wok. Put in the rice, and swirl it around for a few minutes to get it hot all the way through. Next, stir in the scrambled eggs and soy sauce. Toss everything into a wok and stir-fry until evenly mixed.
  5. Put the salt taste test on hold to determine if it needs to be added.
  6. Add the chopped scallion, stir-fry so that it is evenly distributed, and serve.

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