Assorted Soy Sauce Fried Rice
by Nuan Nuan Shang
Favorite
Difficulty
Easy
Time
15m
Serving
2
The first time I ate fried rice with soy sauce had to start with a colleague dinner N years ago. At that time, I was a double rookie in the workplace and the kitchen. When I got home from get off work, I basically fried potatoes, tomatoes and scrambled eggs. I have never heard of soy sauce fried rice. Speaking of the dinner, it was actually quite embarrassing. Everyone was in place. The boss asked everyone to order a dish they liked. After watching for a long time, I finally chose a roasted pork ribs with radish. I waited for the dish to be served on the table. It feels like the cook has forgotten to cut it. In the end, it is really gnawing the radish with tears in it. Our boss, a returnee from Germany, and a celebrity wife at home, quietly ordered a fried rice with soy sauce when everyone was ordering all kinds of big fish and meat. At that time, a few more experienced employees also joked: "Boss, you are too picky. You only order one fried rice for dinner?" But it is such a seemingly simple fried rice. Finally, we ordered two more in the private room. , Every time it's the kind that gets snatched as soon as it gets on the table.
Soy sauce fried rice seems to use simple ingredients, but it is not easy to make a good-tasting, high-value soy sauce fried rice. I saw a lot of friends on the Internet suggesting that if you want to stir-fry the soy sauce fried rice to have a uniform color, you need to mix the rice with seasonings in advance. I really did the opposite this time. The freshly cooked white rice will be scattered. After the heat is dissipated, it is directly fried in the pan. After the rice is roughly fried, season it with organic soy sauce, dark soy sauce, and sugar. Under the moistness of the soy sauce, the originally a little clumped rice becomes grainy in a blink of an eye. , Then turn to medium heat and stir fry slowly, let each grain of rice absorb enough juice, the color will naturally become uniform and translucent (I use a non-stick pan, and the bottom of the pan has a certain thickness. If you use it This method may not be applicable to ordinary pots and the bottom of the pot is thinner).
Soy sauce fried rice seems to use simple ingredients, but it is not easy to make a good-tasting, high-value soy sauce fried rice. I saw a lot of friends on the Internet suggesting that if you want to stir-fry the soy sauce fried rice to have a uniform color, you need to mix the rice with seasonings in advance. I really did the opposite this time. The freshly cooked white rice will be scattered. After the heat is dissipated, it is directly fried in the pan. After the rice is roughly fried, season it with organic soy sauce, dark soy sauce, and sugar. Under the moistness of the soy sauce, the originally a little clumped rice becomes grainy in a blink of an eye. , Then turn to medium heat and stir fry slowly, let each grain of rice absorb enough juice, the color will naturally become uniform and translucent (I use a non-stick pan, and the bottom of the pan has a certain thickness. If you use it This method may not be applicable to ordinary pots and the bottom of the pot is thinner).
