Fried Rice with Ginger, Hoisin, and Sesame

Fried Rice with Ginger, Hoisin, and Sesame


"A twist on the average fried rice - a culmination of some of my favorite Asian flavors thrown into a common dish. This recipe is very easy to adjust according to personal tastes; you can make it about as strong or as mild as you prefer. Compliments Teriyaki beef well, or can be easily modified into a stir-fry meal."


35 m servings 300 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 731 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a small saucepan over medium heat. Add the uncooked rice, and cook until toasted, stirring occasionally. Pour in the water and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes, or until tender.
  2. While the rice is cooking, mix together the hoisin sauce, barbeque sauce, peanut butter, soy sauce, garlic, and ginger. Set aside.
  3. When the rice is done cooking, heat the sesame oil in a wok or large skillet over medium-high heat. When it begins to smoke, add the onion and fry until clear. Add the carrot, and cook for about 1 minute, then add the rice, and stir fry for about 2 minutes. Add the broccoli and peas; cook and stir for about 1 minute. Push everything to the sides of the wok, and crack the eggs into the center. Scramble until cooked through, trying to keep the raw egg from mixing with everything else. When the eggs are cooked, stir them in with the rice.
  4. Turn off the heat, and stir in about half of the sauce, tasting and adding more as desired. You may not need all of the sauce, but if you serve this with a meat it makes a good sauce for that too. Sprinkle with sesame seeds before serving.


  • Note
  • To toast sesame seeds, heat a dry skillet over medium heat. Add sesame seeds, and cook, stirring constantly until lightly browned and fragrant. Immediately remove from the heat, and pour into a small bowl to keep them from burning.
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  1. 39 Ratings


Coming from a Chinese family, I would never attempt to make fried rice with fresh cooked rice - only ever day old rice. With this recipe and day old rice, my grains of rice turned out fresh and ...

I was really looking forward to trying this recipe, but should have more carefully thought about the amount of barbeque sauce that was included in the sauce (I figured it would blend in a way th...

this could be much better if you used day old rice. with the freshly cooked rice it was quite mushy. great flavors though. the sauce was good on chicken.

I read the reviews and decided to make it as it is written the first was ok. The second time I did change it a bit. I didn't use the bbq sauce....instead used a duck sauce. We like...

Awesome combination of flavors! Only thing I added (because it's so incredible in dishes like this) is fresh chopped cilantro when it was done. Yum!

Since I loved all these flavours too, I was excited to try this recipe. My husband and I LOVED it! I made some substitutions, not out of "correction", but because I did not have the ingredient...

This dish was great. I replaced the white rice with whole grain brown rice, which add some extra cooking time, but the outcome was worth it.

Absolutely delicious!!!!!! I made this with the Baked Teriyaki Chicken recipe also on this site. The sauce made a wonderful dipping sauce for the Teriyaki Chicken. Thanks for the recipe!!! :o)

Not real crazy about this. It was very sweet, and I didn't use that much of the sauce. I think maybe I just don't care for hoisin sauce? sorry, won't be making this again.