This dish brings back childhood memories because my grandma made it all the time. The cooking is really easy, but I do want to highlight that it is important to pre-heat your wok until it is slightly smoking before adding ingredients. Not only does it prevent the grains from sticking to the metal, but it will also help you to achieve the wok hay effect. For those of you who don’t know about it, wok hay is also known as “the breath of the wok”; it refers to a complex, smoky aroma and taste that are created by properly cooking the food in a well-seasoned carbon steel wok over extremely high heat. Without that, your fried rice is missing the spirit.
Soy Sauce Fried Rice (酱油炒饭)
- 400 grams of cooked rice
- 2 tbsp of soy sauce
- 2 tbsp of pork lard
- Diced spring onion for garnish optional
- Turn the heat to high and heat the wok until it is smoking hot. Toss in the pork lard and swirl it around to melt it.
- Add the rice. Stir it thoroughly for a few minutes or until you can smell a slight toasty rice aroma.
- Drizzle the soy sauce from the edge of the wok and mix well. Optionally, you can sprinkle some spring onion as garnish.