Fried Rice with Ginger, Hoisin, and Sesame Recipe - Allrecipes.com
Fried Rice with Ginger, Hoisin, and Sesame Recipe
  • READY IN 35 mins

Fried Rice with Ginger, Hoisin, and Sesame

Read Reviews (29)

"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." —  

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Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 10 mins
  • READY IN 35 mins

Footnotes

  • 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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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2008

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 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.

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Most Helpful Critical Review
Aug 30, 2006

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 wouldn'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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Jun 13, 2007

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.

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Feb 03, 2007

I read the reviews and decided to make it as it is written the first time....it was ok. The second time I did change it a bit. I didn't use the bbq sauce....instead used a duck sauce. We liked it better the second time around ...without the bbq. Thanks for the post.

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Jun 11, 2006

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!

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Aug 30, 2006

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 ingredients. Ran out of onion, used onion powder both in the sauce and while frying the rice. Used mixed stir-fry vegetables, and added some of last night's grilled chicken breast strips (marinated in Korean Marinade, elsewhere on this site.) WOW! The only addition I made was to had about a quarter teaspoon of Vietnamese chili sauce, making this dish a truely eclectic blend of Asian flavours! Marvelous, will make this AGAIN AND AGAIN! Thanks Carlyyy, for this great idea!

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Jul 09, 2007

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.

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Aug 24, 2006

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)

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Nutrition

  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 731 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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