Toyo Fried Rice


  • 3 cups cooked and cooled white rice 
  • 1 tablespoon light soy sauce
  • ½ tablespoon dark soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon sugar
  • ¼ teaspoon ground white pepper
  • 1 tablespoon neutral cooking oil
  • 4 cloves garlic - minced
  • 1 stalk scallions - finely chopped



  • Gently loosen the rice grains with a fork. Set aside.
  • In a small bowl, mix light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Set aside.
  • Heat a wok/skillet over high heat until hot, then pour in oil (see note 3 if using non-stick cookware). Stir in minced garlic and fry until it turns a little golden.
  • Add the cooked rice. Mix with the garlic then use a spatula to spread it into a thin layer. Leave to fry undisturbed for around 20 seconds. Then flip and toss to heat further (loosen any lumps with the spatula).
  • Once the rice becomes piping hot, pour the sauce mixture over and toss well to coat the grains evenly.
  • Stir in chopped scallions before removing the wok/skillet from the heat. Dish out and serve immediately.



C: redhousespice 

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