Wok-Hei Soy Sauce Fried Rice
Sep 19,2026 | Feng He Garden
Ingredients:
- Day-Old Cold Jasmine Rice: 300g (fluffed and grains separated by hand)
- Egg: 1 large (beaten)
- Scallions / Spring Onion: 2 stalks (finely chopped, white and green parts separated)
- Feng He Garden First Extract Soy Sauce: 1 tbsp
- Feng He Garden Dark Soy Sauce: 1/2 tsp (for color)
- Sugar: 1/4 tsp
- Lard or Cooking Oil: 1.5 tbsp
Method:
- Prep the Rice: Take the cold day-old rice and gently break it apart with clean hands until every single grain is separated.
- Flash-Cook the Egg: Heat a wok over high heat until smoking. Add 1 tbsp of oil. Pour in the beaten egg and scramble rapidly for 5 seconds until 80% set. Remove immediately and set aside.
- Bloom the Aromatics: Add the remaining oil to the smoking wok. Throw in the scallion whites. Stir-fry for 10 seconds until fragrant.
- The High-Heat Sear: Toss in the separated cold rice. Turn the heat to maximum. Press and toss continuously for 2 minutes until the rice grains are scorching hot and dancing in the wok.
- Caramelize the Sauces: Push the rice to the center. Combine the soy sauce, dark soy sauce, and sugar in a small cup. Pour this sauce mixture along the hot inner edge of the wok. Let it sizzle and caramelize against the hot metal for 3 seconds before tossing rapidly into the rice.
- Finish and Plate: Fold in the cooked scrambled eggs and chopped scallion greens. Toss vigorously over high heat for 30 seconds until the color is uniform, the rice is glossy, and every grain is distinct. Plate immediately.
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