Jiang You Chao Fan (Dark Soy Sauce Fried Rice)
Ingredients are only green onions! The ultimate aroma of soy sauce burning
Description
Japanese fried rice competes on luxurious ingredients like char siu and eggs. The ultimate fried rice in Chinese street stalls and homes strips away ALL ingredients. It relies entirely on searing the roasted aroma of lard and 'Lao Chou' (dark soy sauce) directly into the rice grains. Pitch-black minimalism.
Restaurants serving Jiang You Chao Fan (Dark Soy Sauce Fried Rice)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice
- Lard(mandatory)
- Scallion
- Dark soy sauce(Lao Chou)
- Light soy sauce(Sheng Chou)
- Sugar
- White pepper
Instructions
- [Authentic Recipe & Differences]
- (Ingredients) The ultimate form uses ZERO eggs or meat. Prepare only slightly dried cold rice and minced 'scallion (or shallots)'.
- In a bowl, mix the lifeblood: 'Lao Chou' (black Chinese soy sauce for color/sweetness), 'Sheng Chou' (light soy for salt), a pinch of sugar, and white pepper.
- Heat 'Lard' in a wok. Fry minced scallions to create aromatic scallion oil.
- Dump in the rice, pressing it into the wok to separate the grains perfectly.
- Drizzle the 'soy sauce mixture' violently down the sides of the hot wok.
- [The Pro Move (Wok Hei)]: Toss aggressively on max heat to completely evaporate the soy's moisture. Fry until the soy sugars caramelize into fragrant smoke (Wok Hei) and every single grain is coated in a gleaming 'pitch-black (dark mahogany)' shell.
Learn more Spice, substitutes, tips
Key spices
Scorched sweet aroma of Lao Chou and Lard depth
Substitutes at Japanese supermarkets
Japanese Tamari soy sauce + a touch of brown sugar
Pairing
Fried Egg (placed on top) / Egg Soup
Trivia
[Trivia] If the luxurious 'Yangzhou Fried Rice' is aristocratic, this is the 'ultimate minimalist B-grade gourmet'. It proves that humans can devour a bowl of rice fueled entirely by the aroma of scorching soy sauce (Jiang Xiang).
Eating tips & etiquette
[Unique Eating] Shovel it down with a spoon. It looks incredibly salty, but because Lao Chou is low in sodium, it is astonishingly mellow and sweet. Placing a sunny-side-up egg on top and breaking the runny yolk into the black rice is demonically delicious.
Allergen
Wheat, Soybeans, Pork (Lard)