Soy Sauce Fried Rice

This is another old staple that somehow fell off my menu during the early COVID years and kinda got forgotten. I've made other fried rices since, but I've been missing the simpler, more classic fried rice that made many a breakfast for me when I was still living in China. I've largely followed Red House Spice's recipe, with modifications to better fit my family's taste. Try hers, try mine, to each their own! Whatever you do though, enjoy!

Soy Sauce Fried Rice

(2 servings*)

Ingredients

1 1/2 tablespoons of light soy sauce

1/2 tablespoon of dark soy sauce

2 teaspoons of bouillon powder

1 teaspoon of roasted sesame oil

1 teaspoon of sugar

Pinch of white pepper

2 tablespoons of vegetable oil (divided**)

2 eggs*** (whisked)

2 green onions (divided****/chopped)

1/2 cup of frozen peas (defrosted)

5 cloves of garlic (crushed/minced)

4 cups of cooked rice

*These are hearty servings for us at meals when nothing else is on the table. If you are preparing any side dishes the fried rice could easily stretch to provide more servings.

**Divide in two equal parts.

***Omit the eggs and the oil to scramble them if you're vegan or fasting or whatnot.

****Divide the white part of the onions from the green.

Directions

1) Thoroughly combine the soy sauces, bouillon powder, sesame oil, sugar, and white pepper to make your sauce and set it aside.

2) If you're including the eggs, then heat one tablespoon of the oil in a wok or large pan over high heat, then once the oil's hot reduce the heat to medium and scramble your eggs. I like chunky eggs in my fried rice, so I'll usually give the eggs half a minute or so of peace in the wok before beginning to scramble them, but to each their own! Once the eggs are just done remove them from the wok and set aside. (Don't worry, they'll be back!)

3) Once your eggs are done (if you're including them), add the second tablespoon of oil to the wok, turn your burner back up to high, and then throw in the whites from the green onions and the peas and stir fry them, stirring constantly (obviously!) to avoid burning. I don't like the end dish to be too moist, so I will usually cook the green onions and peas for a couple of minutes until the green onions have begun to brown a bit.

4) Throw in the crushed garlic and stir fry for another minute or so until the garlic begins to turn golden brown.

5) Lower the heat to medium, stir in the rice, and then let it sit for 30 seconds or so before returning the heat to high, breaking the rice up again, and continuing to stir fry for a minute or two to brown all the rice and cook off any excess moisture.

6) Pour the sauce you prepared in step 1 over the rice and thoroughly combine.

7) Return the eggs to the wok (see, they're back!) and continue stir frying for another minute.

8) Once the rice is no longer moist from the addition of the sauce and the return of the eggs remove the wok from the heat, stir in the greens from the green onions (reserve some for a garnish if you like), and enjoy!