Fried Rice with Ginger, Hoisin, and Sesame29 Reviews
- Prep: 25 min
- Cook: 10 min
- Ready In: 35 min
“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.” - by CARLYYY
Original recipe yields 6 servings
- 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.
- While the rice is cooking, mix together the hoisin sauce, barbeque sauce, peanut butter, soy sauce, garlic, and ginger. Set aside.
- 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.
- 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.
Amount Per Serving (6 total)
- 300 cal
- 10.8 g
- 43.2 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"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 didn't..." See more stick to the bottom of the pan or turn into a ball of mush, but it didn't really turn out 'fried' either. I didn't have any eggs in the house, so I skipped it. And I couldn't bring myself to put BBQ sauce in hoisin and soya sauce - I just couldn't wrap my mind around it - so I used oyster sauce instead. My recipe looked more like: equal parts hoisin and oyter sauce with a splash or two of soya sauce, 1 tsp of ground ginger and 1 tbsp of peanut butter. The resulting sauce I was quite happy with. I then fried the garlic up with onion and chicken, added green pepper and zucchini...and voilà. Despite the failure of the fried part of my rice, I quite liked the idea for the sauce this recipe gave me."
"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 that wou..." See moreldn't scream, "Barbeque Sauce!") (And, I put only half of the sauce into the rice mixture...ended up throwing away the rest of the sauce.) I'm not a big barbeque sauce fan (a little goes a long way with me), and the barbeque sauce was overpowering to all of us at this meal. If you *love* large amounts of barbeque sauce, you will probably enjoy this dish."
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