Special Soy Sauce Fried Rice (GF, Vegetarian, Oil-Free)
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Serves: 2
 
Ingredients
  • 3 cups of cooked Jasmine Rice (1 cup uncooked)
  • 3 slices ginger, minced
  • 1.5 tsp minced garlic
  • 4 scallions
  • 2 eggs
  • Garnish: Sesame seeds, chili flakes
  • Seasoning:(*)
  • Option 1: ⅔ - ¾ cup Soy Braising Liquid
  • Option 2: ¼ cup Soy Braising Liquid + 2 tbsp Oyster sauce
  • *Seasonings are all to taste!
Instructions
  1. Chinese Secret to preparing the Rice:
  2. In your rice cooker or over the stove, cook 1 cup of uncooked jasmine rice. Set aside to cool.
  3. Transfer to a container and refrigerate overnight.
  4. Fried Rice:
  5. Finely chop your scallions. Set aside the green parts for garnish.
  6. Heat up a nonstick skillet over medium high. Add in ginger and the white parts of your scallion. Fry till fragrant.
  7. Add your garlic. (Keep a bowl of water beside you. If it begins to stick add a tbsp at a time to deglaze the pan).
  8. Add in your cold rice. Use a fork break up the grains of rice.
  9. Pour in your soy braising liquid. Keep stirring constantly. When the rice has absorbed all the liquid, taste and add salt to taste.
  10. In another non-stick skillet, heat up 1 tsp of oil. Crack in your eggs and lower the heat to medium low. Sprinkle a little salt on the egg. Place a lid over to set the whites.
  11. Once the eggs have set (the yolk still running) it should be extremely easy to remove from the pan.
  12. Plate your fried rice. Top with the fried egg. Sprinkle the green parts of the onion, sesame seeds and chili flakes. Serve warm!
Notes
Soy Sauce Braising Liquid: If you don't have this add in some regular soy sauce and oyster sauce. You will only need a to use a couple tsp of soy sauce to replace the soy braising liquid. DO remember that each type of soy sauce is differs in flavor and saltiness. Below are all adequate substitutes (they won't taste the same):

(Note: Not all of these have Gluten Free Options. Check the label carefully before purchasing!)

Light Soy Sauce: (Chinese) It is very salty compared to the Chinese dark soy sauce. This is thinner and used very frequently as a light seasoning or marinade.

Dark Soy Sauce: (Chinese) Sweeter and gives a nice dark color. It is also much richer in flavor.

Kecap Manis: (Indonesian) thick syrup-like soy sauce that has hints of a sweet molasses flavor.

Japanese Soy Sauce: (Kikkoman) less saltier and sweeter than Chinese Soy Sauce. This tends to thinner and clearer than its Chinese counterpart.

Fish Sauce: (Thai) liquid extracted from fermenting fish. It smells very nasty but it is delicious in stir fries, noodles and rice. This is very salty.

Ganjang: (Korean) Darker, sweeter alternative to regular soy sauce (influenced and introduced by the Japanese)

Guk-Ganjang: (Korean) This is also called "Soup Soy Sauce" and is much saltier and more pungent than ganjang. It is any-product of doenjang (fermented soybean paste) and adds a rather flavorful, "umami" quality to your dishes.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2017/01/22/special-soy-sauce-fried-rice/