Soy sauce fried rice is familiar, comforting, and yummy. You can make a double or triple recipe of it and store it in an airtight container in the refrigerator. Break about three eggs in a large bowl, then add in rice and grind some ginger, then add to the rice. Mush everything with your hands and soak the rice into the eggs. With this method, you can use any rice, long or short, and it doesn’t matter if the rice is overcooked or undercooked; your fried rice will come out ideally.

Prepare some shrimp in a bowl and add white pepper and a little starch. Season the shrimp for st so they will be tender when cooked. Add oil to a wok, then place onions and chopped carrots first and briefly cook them. Then add green beans and corn. Add salt to taste, then take the vegetables out of the wok.

Return the wok to heat and add teh shrimps, then quickly cook them; it won’t take very long; take the shrimps out of the wok when they start to brown then add oil to the wok and heat on medium heat then add the egg and rice mixture. At first, it will be wet and sticky, then slowly separate. As the eggs are slowly cooked, rice grains are separated from each other, sprinkle a bit of salt and green onions and you can get basic egg-fried rice. Add in dark soy sauce slowly until you get the desired colour.

Add the vegetables and shrimp, cook for a few minutes, then turn off the heat. After turning off the heat, sprinkle some green onions and your soy sauce on the fried rice, which is ready to serve. You can put it in a bowl first, then invert it onto a plate, and your bowl of hot and appetizing fried rice will be ready.


  • 3 Eggs
  • 400 grams of rice (cooked) or leftover rice
  • 1/2 teaspoon gingerpaste
  • 200 grams shrimp
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon corn starch
  • One tablespoon of oil to cook the vegetables
  • 50 grams of onions
  • 50 grams of carrots
  • 50 grams of green peas
  • 50 grams of corn
  • Salt
  • Two teaspoons of dark soy sauce
  • Green onions