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Hoisin  Fried Rice

Hoisin  Fried Rice


  • 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 


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.