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.