Comments on: Soy Sauce Fried Rice

By: Elaine

Elaine — Fri, 11 Aug 2023 03:59:47 +0000

In reply to Naomi. Already updated!

By: Naomi

Naomi — Tue, 25 Apr 2023 11:05:05 +0000

I can’t see sugar on the list but it’s in the instructions? How much to add?

By: Elaine

Elaine — Wed, 03 Mar 2021 00:45:12 +0000

In reply to Mindy. Yes.

By: Mindy

Mindy — Tue, 09 Feb 2021 16:49:20 +0000

Are you using cold rice (leftover) when adding it to the wok?

By: Elaine

Elaine — Mon, 11 May 2020 02:04:24 +0000

In reply to Marya. Thanks for the feedback, Marya. The sauce do get differences especially for dishes mainly flavored by soy sauce. Happy cooking!

By: Marya

Marya — Sun, 10 May 2020 20:30:47 +0000

I have tried many times to make fried rice, and it never tasted like the restaurant. This time it did! I think the secret is the light soy sauce. I always used an “everyday American brand” / Kikoman. I read your sauces post (https://www.chinasichuanfood.com/chinese-sauces/) and bought some new ingredients. I then made this dish. So delicious. The light soy sauce made all the difference. Thank you!

By: Elaine

Elaine — Wed, 14 Jun 2017 01:05:58 +0000

In reply to Ann. Really? Foodie thinks similar.

By: Ann

Ann — Sat, 10 Jun 2017 17:21:49 +0000

I love this recipe! Did you know this type of fried rice is SUPER popular in my country Peru??? I will make this soon!!

By: Tricia

Tricia — Sat, 10 Jun 2017 12:51:22 +0000

So simple, so delicious, what more could you want, definitely a favourite !!