Fried Rice

This is as close to take-out fried rice as I have tasted.  What I like about this recipe is it is not necessary use cooked, cooled rice like so many other recipes call for. Feel free to add chicken, pork, or shrimp.

Fried Rice

  • 2 cups rice
  • 4 tsp soy sauce
  • 1 tsp cornstarch
  • 2 TBSP hoisin sauce
  • 2 TBSP rice wine vinegar
  • 2 TBSP fresh lime juice
  • 1 tsp chili paste with garlic
  • 2 TBSP canola oil, divided
  • 2 large eggs, lightly beaten
  • 1 cup chopped white onion
  • 1 tsp grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 cup frozen green peas, thawed
  • 1/2 cup chopped green onions 

Directions:

  1. Place 2 cups of rice in a pot with 4 cups water.  Bring to a boil, lower heat and cook until all liquid is absorbed, about 25 minutes.
  2. Combine soy sauce, hoisin sauce, and next 3 ingredients (through chili paste) in a small bowl.
  3. Add 1 tablespoon oil. Add white onion, ginger, and garlic.  Cook 2 minutes or until fragrant.  Add cooked rice, cook 1 minute.  Add peas; cook 1 minute. 
  4. Push rice mixture to the side of the wok and add eggs to open side.  Cook 45 seconds, stirring constantly; stir eggs into rest of rice mixture.  Add sauce mixture and cook an additional 2 minutes.
  5. Remove from heat and add green onions.