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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.
I just made my second batch, and I have to admit, this is extremely tasty fried rice sauce. I added around a tsp of honey in my mixture. I will always have a supply of this sauce on hand.
That’s awesome! I love the idea of adding a touch of honey, such a great twist for a little sweetness. So glad this sauce is a keeper for you! Thanks for the comment.
Sesame oil was way too strong. Overpowered the whole sauce. Maybe a tablespoon at most would have been needed. Had to throw it away, wasn’t good.
Sorry it didn’t turn out the way you hoped! Sesame oil can be strong, and everyone’s taste preferences vary. If it happens again, you can rescue the sauce by adding more of the other ingredients so you don’t have to toss it out. I appreciate the feedback!
How long can you keep the sauce for fried rixe in the fridge?
Thanks, Eva
It will keep in the fridge for two weeks. You can also freeze it. Thanks for the question
I cut back on the oyster sauce, as it lends additional soy sauce, and added in some fish sauce. Also went with rice wine vinegar instead of mirin, as the oyster sauce already has a sugar compoment.
The best fried rice sauce! My family loves it.
I have spent the last five years trying to perfect my fried rice my favorite being pork fried rice and that’s what I get when I go to any Asian or Japanese restaurant . The closest I’ve gotten was adding anchovy paste believe it or not. It’s was a near perfect recipe which I promptly lost in a move when all of my kitchen wares up & disappeared as well and I cannot remember the amount to save my life. I am intrigued by your recipe here ahd will definitely give it a go! It is so weird because you don’t see recipe recipe just for the salad. They are factors of the first I’ve ever seen separately like this, so thank you for this.! I will amend my review soon as I get this try!
day 471….
The nights grow long and my spirit grows even weaker.
I do not know if Libba will ever be returning to amend their review.
At this point I assume all hope is lost.
I’ll never know.
I’ll never know….
I’ll never know……….
I want to know
Just made this sauce and then used it on fried rice and my granddaughter really liked it. I love it. I used rice vinegar and sugar instead of mirin because I do not have that. I doubled the recipe and will be using it on other things.
That’s great to hear. Thank you for the comment and thank you for the substitution suggestion.
I used 1/3 cup sesame oil instead of 1/4. I’m assuming it’s ruined? Since sesame oil is so strong?
It should be fine. You can add an extra 1 to 2 tablespoons of soy, mirin, and oyster sauce to balance things out. Or, you might like the extra sesame oil. Give it a taste and see it you like it before you change things up.
I was a little doubtful, possibly from how simple the ingredients seemed and how large the amounts, and then I put it on some very simple rice-and-capsicum-and-celery-and-leftover-fried-chicken and it was a revelation. I am now a convert.
Thanks for the comment. I’m so glad to hear you enjoyed it. Sometimes simplicity is best 😉
Sounds really nice and would be great for some fried noodles too.
Yes, this is a versatile sauce