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If you’ve ever made fried rice at home and thought something’s missing, this fried rice sauce is the fix. It’s the simple, make-ahead secret to turning leftover rice into a deeply savory, well-balanced dish that actually tastes like takeout, in the best way.
I fine-tuned the ingredient ratios so you don’t have to second-guess how much soy sauce to splash in the pan or wonder why your rice tastes flat.
Just stir up a batch, stash it in the fridge, and you’ve got the perfect shortcut for quick, flavor-packed meals whenever the craving hits. Use it with my chicken fried rice or pork fried rice.
Here is Why This Recipe Works
No guesswork required: The ratios are already balanced, so your fried rice won’t taste like a salt lick—or worse, like nothing at all.
Keeps forever (almost): This sauce hangs out in the fridge for up to 3 months, which is basically an eternity in sauce years.
Saves time when you’re hangry: Just scoop, sizzle, and go. No measuring ten ingredients while your rice gets cold.
Skip the overpriced takeout: This sauce gives you bold, restaurant-style flavor without the delivery fees.
Recipe Tips
Use a jar with a tight lid: You’ll want to shake everything together instead of whisking. Less mess, more flavor.
Give it a shake before each use: The pepper and sesame oil like to hang out at the bottom—remind them they’re part of the party.
Start small and taste as you go: About 1½ to 2 tablespoons per cup of rice is the sweet spot, but feel free to adjust to your liking.
Label the jar with the date: Future-you will thank past-you when you’re standing in front of the fridge wondering how long it’s been in there.
Scale up if you make fried rice often: Double or triple the batch so you’re always ready for a rice rescue mission.
No fresh garlic or ginger—on purpose: Leaving those out helps the sauce last much longer in the fridge. You can always add fresh aromatics to the pan when you’re cooking if you want that extra punch.
Storing Leftovers
Fridge: Once you’ve mixed up your sauce, transfer it to an airtight container and stash it in the fridge. It’ll keep well for up to 3 months. Give it a good shake before each use, since some ingredients like to settle.
Freezer: You can freeze this sauce, but honestly, it’s not really necessary unless you made a giant batch. If you do freeze it, portion it into an ice cube tray or small freezer-safe containers. Once frozen, pop the cubes into a zip-top bag for easy access.
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Sauce For Fried Rice
If you make this recipe, please leave a star rating and comment.
Ingredients
- ⅓ cup Soy sauce
- ⅓ cup Oyster sauce
- ⅓ cup Mirin
- 2 tablespoons Sesame oil
- ½ to 1 teaspoon ground white pepper
Instructions
- Combine all the ingredients in a jar. Keep sealed and store in the fridge.
- Use approximately 1½ to 2 tablespoons of sauce for every cup of rice in your fried rice recipe. Taste and add more if desired.
Video
Notes
Variations:
- Add 1 to 2 teaspoons fish sauce for extra umami (especially good with shrimp fried rice).
- Stir in 1 to 2 teaspoons chili garlic sauce if you want a little heat (try this with kimchi fried rice).
- For a vegetarian version, use mushroom-based vegetarian oyster sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Sauce For Fried Rice
This fried rice sauce is the kind of low-effort, high-reward recipe that earns a permanent spot in the fridge. It takes just minutes to mix up, keeps for ages, and instantly upgrades any bowl of leftover rice into something you’ll actually look forward to eating.
No need to measure ten different bottles every time you cook. Just grab a spoonful (or two), toss it in the pan, and let the sauce do the heavy lifting. Simple, dependable, and ridiculously handy, what’s not to love? Try it with a simple garlic butter rice or check our my stir fry sauce for a different flavor profile.
This is very good. I changed it up a bit. Only 1 Tbsp sesame oil, more Mirin and 1/2 tsp ground ginger. Yum!!
So glad you liked it! Thanks for sharing your version!