My grandma would look down on this dish because Sichuan-ers rarely use soy sauce in their cooking, and NEVER in rice. Soy sauce is more of a northern thing. Beijingers, for example, love their soy sauce. Well, I grew up in Beijing so I guess it is okay for me to make soy sauce fried rice. Had just a bowl of leftover rice (the best kind for making fried rice because it has dried up. If you use fresh rice, you will inevitably end up with a mushier fried rice where the individual rice kernels are rounded at the ends… Do you know what I’m talking about? I notice weird things like that. Anyway!). Scrambled up an egg, added the rice with soy sauce, a little brown sugar, garlic powder, and salt.