recipe reviews for:

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.”

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Reviewed: Feb. 21, 2012

My husband and I enjoyed the taste of this rice. I do think the trick to non-mushy rice is to use cold or frozen rice. I had fresh broccoli rather than frozen and it worked fine in this recipe. Liked the taste of the sauce with the hoisin sauce. I will make this again, and again using "cold" rice. I served this with 'Glazed Carrots Asian Style' and 'Asian Lettuce Wraps', both AR recipes.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Sep. 21, 2010

First, I give it 3 stars on the directions, but 4, even 5, on rice recipe and the potential it has. In order to have fried rice be fried rice, it has to be cooked cold rice. No other way around that. The recipe ingredients are above average. I did take the recommendation of other reviewers and went really easy on the BBQ sauce. Hoisin itself is Asian BBQ sauce. I used frozen peas and carrots, broccoli from my garden, fresh ginger and garlic, onion, the 2 eggs, and leftover cooked bacon I had. Added a bit more low sodium soy to the sauce, plus 1 T white viengar. This recipe has so much potential using various meats, fish, veggies, and spices. Thanks for sharing the recipe with us. It will be on our table often.

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Reviewer:

dogodigger

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Asheville, North Carolina, USA

Reviewed: Apr. 14, 2009

this was really great. the rice didn't fry properly the first time, so i restarted and had better luck. didn't have hoisin sauce in the house, so i used a sweet and sour. turned out great. my boyfriend loved it and i was the most worried about his review! can't wait to make it again with hoisin!

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Reviewer:

Diva

Cooking Level: Intermediate

Home Town: Delafield, Wisconsin, USA

Reviewed: Mar. 29, 2009

My fiance and I really liked this one! The only thing i changed was to add a little chinese 5 spice powder and water chestnuts (cuz i love them). And the only reason to give 4 stars instead of 5 was that it was a bit mushy. But I'm not really sure what would solve that problem....All in all, good dish!

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Reviewer:

kelpdip

Reviewed: Mar. 18, 2009

Sorry, I hate to leave bad reviews, but this was not good. I left out the bbq sauce and it still wasn't good.

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Reviewer:

AJRobinson71

Cooking Level: Expert

Home Town: San Pedro, California, USA

Living In: Apple Valley, California, USA

Reviewed: Feb. 27, 2009

This turned out great. I doubled the rice, water, and garlic to feed a larger group. I used frozen broccoli and frozen mixed peas and carrots. There was a faint peanut flavor, which would accomodate a Thai meal also. I left out the bbq sauce and added a little stir fry sauce instead. I definitely did not use 1 cup of sauce as written. I served it with a chicken ginger soup, and it was a complete meal. Thanks!

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Reviewer:

Danielle

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Eugene, Oregon, USA

Reviewed: Feb. 18, 2009

I thought this was going to be great so I made a double batch because my husband loves rice. It was terrible! The BBQ sauce was so overpowering we couldn't eat it.

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Reviewer:

susan3143

Reviewed: Feb. 10, 2009

great recipe! made with the backed asian style honey chicken (you can find it on here) delicious!

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Reviewer:

rbmaxfield

Cooking Level: Intermediate

Home Town: Lyme, New Hampshire, USA

Living In: Montpelier, Vermont, USA

Reviewed: Dec. 7, 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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Reviewer:

bonnice

Reviewed: Sep. 23, 2008

This was pretty good! I substituted in the veggies I had, and used brown rice instead of white rice. The sauce makes this a very versatile dish-- you can add anything in and the sauce adds a nice flavor without overpowering the rest of the ingredients. Thank you for a great recipe!

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