Hoisin  Fried Rice

{"handle":"hoisin-fried-rice-rachael-ray","title":"Hoisin Fried Rice","seoTitle":"Hoisin Fried Rice | Rachael Ray","seoDescription":"Rachael stirs up a quick and easy fried rice studded with carrots, peas, scallions, ginger and garlic in a fragrant hoisin, soy + sesame oil sauce.","image":"https://images.ctfassets.net/vmuke7sdou62/5vU7pe2WKRXg6dNSoO0C8D/0a5bea18c990dd5bb335e363d1067471/16041_hoisin_fried_rice_3.jpg_itok_3Y5mMQC6","ingredients":"

• 1 ½ cups chicken stock or bone broth
• ¾ cup water
• 1 ½ cups white rice
• 5 tablespoons peanut or vegetable oil
• 2 eggs, whisked
• 1 ½ inches ginger, finely chopped or small matchsticks
• 4 cloves garlic, chopped
• 1 bunch scallions, chopped, whites and greens separated
• 1 carrot, cut into matchsticks or grated
• 1 cup fresh peas

For the Sauce:

• 3 tablespoons hoisin sauce
• 1 tablespoon EACH light soy sauce, dark soy sauce and toasted sesame oil

","preparation":"

Serves: 4 to 6

For the sauce, combine the ingredients in a small bowl.

Bring stock and water to a boil, add rice, reduce to a simmer, then cover and cook 15 minutes. Let stand, covered, for 10 minutes, then cool on a parchment-lined baking sheet.

Heat a small nonstick skillet with a tablespoon of the oil over medium-high heat. Add eggs, swirl to edges of the skillet and let lightly brown, covered, for 1 minute. Slide onto a cutting board, roll the thin plain omelet, then slice and reserve.

Heat the remaining 4 tablespoons oil over medium-high heat in very wide nonstick skillet. Add ginger, garlic, scallion whites, carrots and peas, stir a minute, then add the cold rice and crisp it up for 3 to 4 minutes. Add the sauce and combine, then toss with sliced eggs and scallion greens.

","tags":"Rachael Ray Show, Make Your Own Takeout, Rice Grains Bread, Sides, Quick + Easy","publishDate":"2021-10-21T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/hoisin-fried-rice-rachael-ray"}