How Much Oyster Sauce In Fried Rice?

So let’s speak about the ingredients now. You will need the following ingredients to create this fried rice dish (affiliate links included):

  • Rice that has been cooked and chilled can be either white or brown rice. Before adding it to your hot skillet, make sure it is cooked (I always cook mine in this rice cooker, and it works like a charm), properly chilled, and stored in a sealed container in the refrigerator. Again, using freshly cooked rice in this recipe won’t turn out properly.
  • Eggs are a fantastic source of flavor, texture, and protein.
  • Peas, carrots, onions, and green onions: Feel free to substitute any stir-fry vegetables that you enjoy for this base mixture of vegetables that I typically use for fried rice (see ideas below).
  • freshly minced garlic
  • Soy sauce: I used low-sodium soy sauce to make this recipe. So if you’re using regular soy sauce, use less.
  • Oyster sauce: This adds a lot of flavor to fried rice and, fear not, doesn’t actually taste like oysters. You may get it from Amazon or find it in the Asian section of your local grocery store.
  • The crucial finishing touch in this recipe is toasted sesame oil. Additionally, you may get it from Amazon or find it in the Asian area of your local grocery shop.
  • Butter is my preferred method for stir-frying rice.

Can oyster sauce be used to egg fried rice?

  • One tablespoon of butter should first be heated in a big skillet. When the eggs are added, scramble them until done.
  • Take them out of the pan and place them aside. One more tablespoon of butter should be added to the pan. Cook the carrots and onion in the pan for 3 to 4 minutes, or until they are soft. Add the garlic and stir. Cook for one more minute.

Sauté for 3–4 minutes after adding the cooled rice and peas. A little browing of the rice is expected.

Re-add the eggs to the pan and mix in the sesame oil, soy sauce, and oyster sauce. Cook until heated through for 1-2 minutes. If preferred, garnish with green onions and serve right away.

How much oyster sauce to soy sauce is there?

You’ve probably heard that pound cake got its name from the fact that it used to be baked with a pound each of butter, flour, and sugar? In a similar vein, Cantonese 3-2-1 sauce has a recipe. But unlike pound cake, I frequently use this recipe. This wonderful basic sauce, which is full of umami and ideal for stir fries, is made with three parts soy sauce, two parts oyster sauce, and one part sesame oil. I’m sure I’ve talked about my obsession with umami previously. It was only 27 years ago that this rich, substantial flavor—along with the other basic flavors of sweet, sour, salty, and bitter—was officially recognized as one of our five basic sensations. Cooking can be greatly improved by considering how to add umami to your dishes. 3-2-1 sauce is a fantastic source of umami, making it an easy method to create a dish that is full of flavor. Beech mushrooms, broccoli, and bell peppers are some of my favorite vegetables, but you could easily substitute some of your favorites in this 3-2-1 stir fry.


  • Water in 4 glasses
  • Cut up into bite-sized florets, one pound of broccoli
  • 3 tablespoons soy sauce
  • 1 Tbsp. oyster sauce
  • ***
  • 1 tbsp sesame oil
  • Tbsp. of peanut oil
  • 3 to 4 finely sliced shallots
  • 1 pound of beech mushrooms with the bottoms removed
  • 2 sliced bell peppers
  • 3 to 4 minced garlic cloves
  • 1 inch of minced ginger
  • 1 minced spicy pepper,
  • *****

*Because they’re a little bit tougher than the florets, I normally chop the stems and utilize them as well.

**Using an actual, high-quality soy sauce will make a significant difference in this recipe; for my tastes, “Super Special” Kimlan soy sauce works best.

***Oyster sauce is not vegetarian because, as its name suggests, it is typically made using oysters. However, vegetarian “oyster” sauces are also offered; these are frequently created with mushrooms.


Typically, these mushrooms are attached at the bottom in bunches; you should cut the bottom off so that the bunches separate into individual mushrooms.


For added heat, I used Thai bird’s eye chili, but if you’re not a big fan of heat, a jalapeño would do.


  • 1 lb of broccoli should be sliced into bite-sized florets and cooked in 4 cups of boiling water for 1 to 2 minutes, or until brilliant green, in a medium pot. To stop the cooking, drain, rinse with cold water, or submerge in ice water, and then set aside.
  • 3 Tbsp soy sauce, 2 Tbsp oyster sauce, and 1 Tbsp sesame oil should be combined and set aside in a small bowl.
  • Three to four thinly sliced shallots should be added to one tablespoon of peanut oil that has been heated to medium-high heat and sauteed for three to five minutes, until transparent.
  • Add 1 pound of bottom-less beech mushrooms, and sautee for about 5 minutes, or until they begin to soften and color.

Oyster sauce is it used in Chinese restaurants?

A savory sauce that is frequently used in Chinese cookery is oyster sauce (hao you, Ci You), also known as “ho yeow” in Cantonese. Due to the close vicinity of the productive oyster beds off the coast of Hong Kong and Guangdong, it was traditionally utilized mostly in Cantonese cooking and southern Chinese cuisine. Since then, it has spread to a variety of Chinese cooking styles and has gained popularity as a component in many Asian dishes.

It is an all-purpose spice sauce that is predominantly made with oyster extract, has a dark brown color, is quite thick, and has a consistency and texture comparable to ketchup or barbecue sauce.

The sauce was traditionally prepared by cooking oysters in water until the liquid turned into a delicious sauce and caramelized. Today’s produced versions, known as oyster flavored sauce, are thickened with cornstarch, sugar, salt, oyster flavoring, and occasionally MSG (though you can find MSG-free versions).

Oyster sauce: Is it healthy?

Oyster sauce is a salty sauce made from oysters that is frequently used in Asian cooking. It has few calories, little fat, and a good amount of calcium for strong bones. People following a low-sodium diet should be aware that the soy sauce component of the dish is where the sodium level is found.

Oyster sauce – similar to soy sauce?

Oyster sauce has a soy sauce and barbecue sauce flavor profile. It has a rich sweetness with overtones of caramel and is both salty and sweet. The salt comes from the brininess of the oysters. It has more umami and less salt than soy sauce.

What ingredients go into making fried rice?

  • 3 tablespoons of split butter.
  • whisking two big eggs.
  • 2 medium carrots, chopped after being peeled.
  • 1 chopped tiny white onion
  • half a cup of frozen peas.
  • 3 minced garlic cloves
  • both black pepper and salt.
  • 4 cups of chilled, cooked rice (I prefer short-grain white rice)

Is oyster sauce safe to eat?

Oyster sauce can be consumed on its own, but many people mix it with other foods to bring out their tastes. The savory flavor of other dishes is best accentuated with oyster sauce. Oyster sauce is most frequently used in marinades, glazes, and stir-fry sauces. Chicken, beef, veggies including broccoli, noodles, and rice dishes are all flavored with oyster sauce. It is a crucial ingredient in radish cakes and cashew chicken, among other dishes. Oyster sauce can be used to make homemade teriyaki sauce or hoisin sauce.

What is the key to making delicious fried rice?

  • Make use of cold leftover rice.
  • Use medium to long grain rice, not glutinous or short grain sweet rice.
  • Your components won’t adhere to the surface if you use a scorching hot wok (a wok is best, but a sizable pan, skillet, or Dutch oven will suffice).

Is oyster sauce edible without being cooked?

Alternatively, you may use it as a condiment by drizzling a tiny bit of it over your food right before you start to eat. Oyster sauce skilfully draws out and enhances the natural savoury flavors in food, without overwhelming your dinner with salt, no matter how you use it.

How is oyster sauce balanced?

Fear not if you’re halfway through a recipe and find you’re short of ingredients! Oyster sauce can be swapped out with some of the following everyday ingredients:

  • Use soy sauce, which nearly corresponds in terms of color, intensity, and flavor. Try adding a few drops of Worcestershire sauce and/or some sugar to turn it up a notch (Note: Worcestershire sauce contains anchovies but there are vegan versions available too)
  • Try a small amount of fish sauce in place of the recipe as a last resort due to the differing consistency.

What flavor does oyster sauce have?

You can use other condiments as a stand-in for oyster sauce if you don’t have any on hand or, conversely, if you don’t like shellfish in the dish you’re creating.

Oyster juice, salt, and sugar are the main ingredients used to make oyster sauce, a sweet and salty condiment. Additionally, it possesses umami, a savory, tart flavor.

It is frequently used in stir-fries, meat marinades, and dipping sauces in Asian cuisines like Chinese and Thai meals.

The flavor of oyster sauce is comparable to that of soy sauce and fish sauce. It has a thick, syrup-like viscosity and is a deep brown color. A suitable replacement should closely resemble these tastes and sensations.

Oyster sauce is so wonderful because…

You won’t immediately think “Wow, oysters!” after licking a glob of oyster sauce off your finger, unlike fish sauce, which is unmistakably fishy. But test kitchen director Chris Morocco says it is “totally filled with flavor.” It’s tasty. Salty, too. The flavors, however, go deeper than that. The sweetness is dark and matured, like caramel, rather than one-note or overpowering. The saltiness resembles ocean water more than table salt (“in a good way,” says YuChen). And, similar to anchovies, all that oyster taste gives the sauce a ton of umami and deep savoriness. The senior culinary journalist Christina Chaey describes it as “like four sauces in one.”

Oyster sauce obviously has a powerful flavor, but to Morocco, it strikes every note in the right proportion. Without overpowering the other components, “it lends tons of flavor [to sauces, stir-fries, and salads],” he claims.

What situations call for oyster sauce?

In stir-fries like our Beef Stir-Fry with Bell Peppers and Black Pepper Sauce, oyster sauce is frequently utilized. Along with other Asian-inspired cuisines, it is a crucial component of Kung Pao Shrimp, Spicy Sichuan Noodles, and others. The sauce is reduced from cooked oysters and sold in bottles under the name “oyster-flavored sauce.”

What type of oil is used in Chinese fried rice?

Fried rice has always been my favorite. I think I could finish the bowl. This recipe’s amazing feature is that you can add whatever you like! I’ve included ham, chicken, and bacon. It is the ideal fried rice basis, and sesame oil is supposedly the key to obtaining the genuine Chinese flavor. Whatever it is, it is awesome!

I hosted a Chinese night for my entire family. I put a lot of effort into it because I wanted them to taste my renowned sweet and sour chicken. They both agreed that it tasted like it had just come out of a restaurant and they both enjoyed it.

I always pair my Chinese foods with this incredible fried rice. It is simple and works well as a side dish!

Why isn’t the rice in my fried rice crispy?

  • In this dish, I use Basmati rice. While you can use whichever rice you like, I find that longer grain rice works better.
  • To increase the flavor of nuts, use brown rice.
  • Make careful to cook the rice in at least two batches. We won’t achieve the desired crispy texture if you add too much at once.
  • Although I prefer grape seed oil, there are other oils you can use as well. Here is a fantastic post on the top frying oils.