Ingredients
Rice:
- 2 cups long-grain white rice, rinsed
- 4 cups cold water
- 1 (1-inch) piece ginger, peeled and sliced in 1/2
- 1 tablespoon kosher salt
Stir-fry:
- 3 tablespoons sesame oil
- 4 scallions, sliced thin
- 1 (1-inch) piece ginger, peeled and finely chopped
- 2 cloves garlic, chopped
- 1/2 cup frozen peas, run under cool water for 2 minutes to thaw
- 1 carrot, finely chopped
- 2 large eggs, lightly beaten
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- Kosher salt
- Cilantro leaves, for garnish
Directions
In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 33 reviews
By gracia_7991286
Omaha, NE
on December 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Just made this recipe to accompany my stir fried chicken for dinner. I halved it since there are only three of us and it is simply delicious. I may make the full recipe next time because we all love leftover rice heated in the microwave. I think the ginger was the one thing that made it stand out. I did chop some fresh cilantro too and added it at the end which gave it nice green flecks. thanks Tyler...miss you on the Food Network.
By nymets8617_13174562
Long Island, NY
on July 31, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Too much ginger---dont put it the water with the rice. Chopped amount could be cut in half---unless you really LOVE ginger---As it is in the recipe it overpowers the dish.
By Alphacook
Down South
on March 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wonderful blend of favors!!! I used brown rice for a healthier version. The ginger added that extra "something" that you can't get from the package fried rice. Thanks Tyler!
Read all 33 reviews