Adding soy sauce to fried rice is a common practice and can enhance the flavor considerably. However, there are some things to consider before pouring soy sauce directly into fried rice.
What is fried rice?
Fried rice is a dish consisting of cooked rice stir-fried in a pan or wok with other ingredients such as vegetables, meat, eggs, and seasonings. The main ingredients are cold, pre-cooked rice and oil for frying. Soy sauce is often added for more flavor.
Some of the most popular varieties of fried rice include:
- Chinese fried rice – With scrambled eggs, peas, carrots
- Yangzhou fried rice – With Chinese barbecued pork, shrimp, scallions
- Indonesian nasi goreng – With chilies, shrimp paste, fish sauce
- Korean bokkeumbap – With kimchi, spam, gochujang
The basic process for making fried rice is:
- Cook and cool the rice – Usually it’s best to use day-old rice.
- Prep ingredients – Dice meat and veggies, whisk eggs, etc.
- Heat oil in a wok or pan.
- Add egg and scramble, removing to a plate once cooked.
- Add more oil and stir fry aromatics like garlic, ginger, onion.
- Add protein and vegetables and stir fry briefly.
- Add cooked rice and continue stir frying over high heat, breaking up any clumps.
- Season with soy sauce, sesame oil, oyster sauce, etc. depending on the recipe.
- Mix in scrambled egg and garnish with scallions.
The purpose of soy sauce in fried rice
Soy sauce is commonly added to fried rice recipes to:
- Add savory, salty flavor
- Boost the color to a rich brown
- Tie together all the ingredients with a unified flavor
- Accentuate umami or savoriness
- Enhance aromas
A splash of soy sauce when tossing the rice gives it that classic fried rice taste. Soy sauce contains amino acids that react with sugars and proteins already present in the rice, strengthening appetizing aromas.
How much soy sauce to use
As a general guideline, use 1 to 2 tablespoons of soy sauce per 3 to 4 cups of cooked rice. But adjust to taste based on how salty you want the fried rice to be.
Factors that determine how much soy sauce to use:
- Other salty ingredients – Less soy sauce needed if also using oyster sauce, fish sauce, salty meats like ham or spam, etc.
- Personal taste – Some like very savory fried rice while others prefer it less salty.
- Type of soy sauce – Light or regular soy sauce, low sodium soy sauce, etc. Light has less salt.
- Rice texture – Freshly cooked rice may need more soy sauce for flavor than day old rice which absorbs seasoning better.
For reference, here is a table with approximate soy sauce amounts for different servings of fried rice:
| Fried Rice Quantity | Soy Sauce Amount |
|---|---|
| 2 cups cooked rice | 1 tablespoon |
| 4 cups cooked rice | 1-2 tablespoons |
| 6 cups cooked rice | 2-3 tablespoons |
| 8 cups cooked rice | 3-4 tablespoons |
When to add soy sauce to fried rice
There are two main methods for when to add soy sauce:
Toss rice with soy sauce after stir-frying
The most common technique is to add soy sauce after the rice and other ingredients have finished stir-frying. Right before removing the rice from heat, drizzle over soy sauce and quickly toss everything together for a minute or less. This evenly coats each grain of rice.
Marinate rice in soy sauce beforehand
Some chefs marinate cooked, chilled rice in a small amount of soy sauce for 10-30 minutes before stir-frying. This allows the rice to fully absorb the soy sauce flavor. Then additional soy sauce can be added after stir-frying if needed.
Should you add soy sauce directly to the pan?
Dumping soy sauce directly into the hot pan or wok is not recommended. Here’s why:
- Can scorch and burn – Soy sauce has high sugar content. Heat caramelizes the sugar quickly.
- Makes pan sticky – Leaves a residue that is hard to deglaze.
- Uneven flavor – Rice on pan edges may get over-saturated while rice in center under-seasoned.
- Difficult to control – No way to taste and adjust seasoning.
Instead, add soy sauce to the cooked fried rice after removing from heat. Toss everything together off heat until combined. This gives more control over the end result.
What kind of soy sauce works best?
For fried rice, regular or light Chinese soy sauce is ideal. Here’s why:
- Saltiness – Chinese light soy has a moderate salt level perfect for fried rice.
- Flavor – Brewed with wheat, it has an umami, savory taste.
- Color – Darker than Japanese soy sauce so gives fried rice a rich brown hue.
- Consistency – Thinner than other soy sauces so blends easily.
In a pinch, Japanese usukuchi (light) soy sauce or even tamari can be substituted. Avoid thick, sweet Indonesian kecap manis.
What about soy sauce alternatives?
For those avoiding soy sauce, there are a few substitutions to punch up fried rice flavor:
- Oyster sauce – Adds similar umami richness.
- Fish sauce – Saltiness with Southeast Asian flavor.
- Mirin – Sweet Japanese rice wine.
- Maggi seasoning – All purpose concentrate.
- Miso paste – Savory, fermented flavor.
However, none can fully replicate the distinct taste and appearance of soy sauce in fried rice. The best bet is to use a reduced amount of soy sauce for those with dietary preferences or allergies.
Special considerations
There are a few other things to keep in mind when seasoning fried rice with soy sauce:
- Stir fry over high heat. Soy sauce can cause rice to get mushy if cooked too long.
- Avoid adding too early. Soy sauce makes pan too sticky during initial stir fry steps.
- Use less if adding salty ingredients like ham or oyster sauce.
- Toss rice with sauce instead of pouring into pan directly.
- Taste and adjust. Soy sauce ratios are just guidelines.
Conclusion
Adding soy sauce to fried rice can take it to the next level in terms of flavor. For best results, use an appropriate amount of light Chinese soy sauce tossed with the rice after stir-frying. Start with 1-2 tablespoons per 3-4 cups of cooked rice. Tweak amounts based on personal taste. Other salty seasonings may allow less soy sauce. Just avoid pouring soy sauce directly into the hot pan. With the right technique, soy sauce can be the key ingredient that makes fried rice pop.