This easy 2-ingredient sauce is the perfect companion for fried rice, but its versatility doesn’t stop there. Use it as a glaze, marinade, or dipping sauce. It’s so simple and flavorful, you’ll want to keep it stocked in your fridge at all times!
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With its balanced savory-sweet flavor, this homemade sauce for fried rice lasts up to 3 months in the fridge, though it’s so versatile you’ll probably use it up long before then. Drizzle it on stir-fries, brush it on grilled chicken, or use it in other recipes, such as, steak marinades, gyoza sauce, stir fry, and more.
Ingredient notes
- Soy sauce – You’ll want to use low-sodium soy sauce to ensure that your fried rice isn’t overly salty. Feel free to use tamari or coconut aminos instead.
- Oyster sauce – Essential for authentic savory richness. Make sure to use a high-quality brand.
How to make it
Step 1
Whisk to combine
- Whisk together the soy sauce and oyster sauce.
- Use the sauce immediately or store it in a sealed container in the fridge.
Step 2
Make fried rice
- To make fried rice, use approximately 2 tablespoons of this sauce for every cup of rice in your fried rice recipe.
- Fry the rice over high heat for approximately 3 minutes, until it’s getting nice and brown, and crispy. Enjoy!
Fried rice recipes for this sauce
Fried rice comes in countless delicious varieties! Here are some of my favorites to pair with this homemade sauce:
- Instant Pot Fried Rice with Egg & Bacon: A quick and easy Instant Pot version of pork fried rice that’s tastier than takeout and made with simple pantry ingredients.
- Hibachi Fried Rice: This 15-minute one-pan hibachi fried rice delivers the smoky, savory flavor and crisp texture of your favorite restaurant dish.
- Easy Bacon Fried Rice: Another smoky, savory fried rice dish that comes together in 15 minutes with crispy bacon, fluffy rice, eggs, garlic, and vegetables.
- Bacon Cauliflower Fried Rice: A low-carb, keto-friendly cauliflower fried rice that helps you stick to your dietary needs without skimping on flavor.
Tips and tricks
- Use cold, day-old rice straight from the refrigerator when using this sauce for fried rice. The dried-out grains separate easily and fry without becoming mushy. If using fresh rice, spread it on a baking sheet and chill for 1-2 hours to remove moisture.
- Have this sauce ready (and within arm’s reach) before you start cooking your fried rice. A fried rice recipe moves very fast once the heat is on, and there’s little time to stop and prep your sauce from scratch.
- Balance the flavor of this sauce by adding a small splash of sesame oil or a pinch of sugar. It will round out the savory notes if the sauce tastes too sharp.
- For deeper flavor, stir a little minced garlic or grated ginger into the sauce before adding it to the wok.
- Ensure your wok or pan is very hot before adding the sauce to prevent steaming the rice. Drizzle the sauce along the sides of the wok for best results.
Variations
This fried rice sauce may be simple to make, but that doesn’t mean the flavor has to be. Try these easy variations to mix things up:
- Low sodium – Make sure to use low-sodium brands of soy sauce and oyster sauce, if needed.
- Flavor alternatives – Swap out the regular soy sauce for some kecap manis (sweet soy sauce).
- Mix-ins: Adjust the overall flavor of this sauce with add-ins, such as honey or brown sugar, garlic and ginger, fresh lime juice, or toasted sesame oil.
Serving suggestions
Apart from using this sauce for fried rice, it’s also great to add flavor to:
- Yaki Udon (Japanese Stir Fried Udon Noodles)
Storing
Bottle your sauce for fried rice and keep it in the fridge for up to 3 months.
Erin’s wine pairings for fried rice dishes
- When using this sauce for fried rice, I like to pair the dish with a Prosecco or Gewurztraminer. They are both light and fruity which help to bring out all the salty, smoky flavors of most fried rice recipes.
More Asian sauces to try
Did you make this sauce for fried rice?
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Full Recipe
Sauce for Fried Rice
Ingredients
- 4 Tablespoons soy sauce (low sodium, or tamari)
- 2 teaspoons oyster sauce
Instructions
- Whisk together the 4 Tablespoons soy sauce and 2 teaspoons oyster sauce. Use immediately or store in a sealed container in the fridge.
- Use approximately 2 TBSP of sauce for every cup of rice in your fried rice recipe.
- Fry the rice over high heat for approximately 3 minutes, until it’s getting nice and brown, and crispy. Enjoy!
Notes
- Bottle your sauce for fried rice and keep it in the fridge for up to 3 months.
- Use cold, day-old rice straight from the refrigerator when using this sauce for fried rice. The dried-out grains separate easily and fry without becoming mushy. If using fresh rice, spread it on a baking sheet and chill for 1-2 hours to remove moisture.
- Have this sauce ready (and within arm’s reach) before you start cooking your fried rice. A fried rice recipe moves very fast once the heat is on, and there’s little time to stop and prep your sauce from scratch.
- Balance the flavor of this sauce by adding a small splash of sesame oil or a pinch of sugar. It will round out the savory notes if the sauce tastes too sharp.
- For deeper flavor, stir a little minced garlic or grated ginger into the sauce before adding it to the wok.
- Ensure your wok or pan is very hot before adding the sauce to prevent steaming the rice. Drizzle the sauce along the sides of the wok for best results.
- Low sodium – Make sure to use low-sodium brands of soy sauce and oyster sauce, if needed.
- Flavor alternatives – Swap out the regular soy sauce for some kecap manis (sweet soy sauce).
- Mix-ins: Adjust the overall flavor of this sauce with add-ins, such as honey or brown sugar, garlic and ginger, fresh lime juice, or toasted sesame oil.
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