Fried Rice With Ginger Hoisin And Sesame Food

HOISIN FRIED RICE

Steps:

• Turn the stove to high. Place wok with nothing in it on the heat, about 3-4 minutes. Pour in vegetable oil and heat until the oil shimmers, and is very hot.
• Meanwhile in a small bow, beat the eggs; add salt and pepper to taste. Set aside.
• Once the oil in the wok is ready, add the garlic and ginger, and stir fry until fragrant. Make sure not to burn your garlic or it will get bitter. Add the white part of the green onion, and stir fry 1 minute.
• Add the rice, breaking up the lumps using a wooden spatula, and stir fry until rice is loosened.
• Pour in the light soy sauce, Hoisin sauce, pepper and mixed vegetables to stir fry and mix well. Continue to stir the rice for 5 or so minutes until the rice begins to get browned and appear dry.
• Push the rice to one side and pour the beaten egg into the empty side of the wok. Scramble until dry. Mix into rice.
• Fry another minute, remove to a serving platter and sprinkle with chopped green onions and a sprinkle of sesame seeds if you like.

THE BEST FRIED RICE

Steps:

• Heat 1 tablespoon of butter into a large skillet.
• Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
• Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
• Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
• Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
• Serve immediately with green onions for garnish, if desired.

STIR-FRIED PORK IN HOISIN SAUCE

Steps:

• For Sauce:.
• Stir all ingredients in a medium bowl until well blended.
• For Pork:.
• Stir pork and next 6 ingredients in small bowl until blended.
• Heat 1 1/2 tablespoons peanut oil in heavy large skillet.
• Add sauce; bring to simmer.
• Add pork; stir-fry 3 minutes.
• Add 2 tablespoons water and onions.
• Stir-fry until pork is cooked through, adding more water by tablespoonfuls to thin sauce if desired, about 1 minute.

FRIED RICE WITH GINGER, HOISIN, AND SESAME

Steps:

• Melt the butter in a small saucepan over medium heat. Add the uncooked rice, and cook until toasted, stirring occasionally. Pour in the water and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes, or until tender.
• While the rice is cooking, mix together the hoisin sauce, barbeque sauce, peanut butter, soy sauce, garlic, and ginger. Set aside.
• When the rice is done cooking, heat the sesame oil in a wok or large skillet over medium-high heat. When it begins to smoke, add the onion and fry until clear. Add the carrot, and cook for about 1 minute, then add the rice, and stir fry for about 2 minutes. Add the broccoli and peas; cook and stir for about 1 minute. Push everything to the sides of the wok, and crack the eggs into the center. Scramble until cooked through, trying to keep the raw egg from mixing with everything else. When the eggs are cooked, stir them in with the rice.
• Turn off the heat, and stir in about half of the sauce, tasting and adding more as desired. You may not need all of the sauce, but if you serve this with a meat it makes a good sauce for that too. Sprinkle with sesame seeds before serving.

VEGAN SESAME GINGER FRIED RICE

Steps:

• Combine the soy sauce, hoisin sauce, sesame oil and chili garlic sauce in a bowl and whisk to combine. Set aside.
• Heat the olive oil in a pan over medium heat. Add the mushrooms and a pinch of salt & pepper and toss to combine. Cook the mushrooms for 5 minutes, or until they start to brown on the edges.
• Add the garlic, ginger, whites of the green onions, bok choy and 1/2 of the sauce to the pan and stir to combine. Cook for 2-3 minutes, or until the bok choy starts to wilt. Add the rice and remaining sauce and stir until heated through.
• Right before serving, add cilantro, the remaining green onions and sesame seeds.

THE GARLICKIEST FRIED RICE

Steps:

• Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.
• Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt.
• Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.
• Do Ahead
• Garlic chips can be made 1 day ahead. Store airtight at room temperature.

PORK FRIED RICE

Steps:

• Using a sharp knife, cut pork fillets into 5 mm (1/4 inch) slices, then cut into 5 mm (1/4 inch) strips and set aside.
• Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on kitchen paper. Set aside.
• Heat remaining oil in hot wok and stir-fry onion and ginger for 30 seconds. Add sugar and stir-fry for 30 seconds. Add pork and stir-fry for a further 30 seconds. Stir in hoisin sauce, soy sauce, vinegar, and sesame oil and cook, stirring, for 1 minute. Toss in rice and reserved omelette and stir-fry, using a spatula to break up the egg into smaller pieces, for 1 minute. Lastly, add spring onions and stir-fry for a further 30 seconds or until well combined and rice is heated through.
• Transfer rice to a platter and serve.

GINGER TOFU FRIED RICE

Steps:

• Heat the oven. Preheat oven to 325 degrees.
• Cook the rice. Add the rice and water to a medium saucepan and bring to a boil. Cover and reduce heat, simmer for 35-40 minutes until rice is tender (check package directions for the ultimate cooking time as I've found it varies depending on the type of brown rice I'm using).
• Bake the tofu. While the rice is cooking, line a baking sheet with parchment paper; place tofu on a baking sheet and bake for 35 minutes.
• Make the sauce. Combine soy, vinegar, sesame oil, ginger, sugar and garlic in a small bowl; whisk together. Set aside.
• Make the stir fry. When both tofu and rice are done, heat the avocado oil in a large skillet over medium-high heat. Add tofu, and cook for 4-5 minutes, browning on all sides. Add peas, onion and carrots, cook for 2 minutes. Add rice and egg, cook for 1 minute, stirring continually. Add tamari mixture and cook for 2 minutes.
• Serve. Top each serving with 1 tbsp of green onion. Serve immediately.

FRIED RICE WITH PEAS AND CARROTS

Steps:

• 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.

DUCK MAGRET WITH BOK CHOY AND VEGETABLE FRIED RICE

Steps:

• Prick duck skin all over, heat a non stick fry pan, add duck skin side down and cook until skin is browned and crisp (there will be a lot of fat that drains from skin so keep pouring fat out from time to time).
• Preheat oven to 180°C, place duck on wire rack in baking dish skin side up and bake for 20-25 minutes or until cooked as desired, let breast stand for 5 minutes before serving. I like to turn the grill on for the last few minutes of cooking to really crisp up the skin.
• For The Sauce: Combine both sauces in a pan and heat until hot.
• Bok Choy:.
• Cut ends off bok choy and pull leaves apart.
• Heat oil in pan or work add onions, garlic and ginger stir fry a minute, add sugar, soy, turmeric and bok choy stir fry 3-5 minutes until tender; add coriander stir and serve immediately.
• Vegetable Fried Rice:.
• Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 minutes.
• Add soy sauce, peas, corn, spinach and sugar stir fry a couple minutes more. Finally add rice and stir fry until thoroughly mixed and heated through serve immediately.
• Serve sliced duck breast with bok choy, fried rice and sauce.

VEGAN FRIED RICE

Steps:

• Heat sesame oil in a large skillet over medium heat.
• Add crumbled tofu and turmeric. Cook until starting to brown, about 5 minutes. Add salt and pepper.
• Add carrots to the pan. Cook for several minutes until crisp tender.
• Add garlic, ginger, hoisin sauce, tamari, and more salt and pepper as needed. Cook 30 seconds.
• Add white parts of the green onion, peas, rice and cook for a few minutes longer.
• Top with the green parts of the green onion.

CHINESE GINGER FRIED RICE WITH HOISIN GLAZED TOFU

Steps:

• Steps Prep veggies. Cook fried rice. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion for 2 minutes, until softened. Add ginger, garlic and Chinese rice spices and cook for 1 minute, until fragrant. Add carrot, peas and rice to pan and cook for 3-4 minutes, until rice is warmed through and peas are tender. Stir through soy sauce, sesame oil and vinegar. Season to taste and cover to keep warm. Prep & cook tofu. Toss tofu in a bowl with cornflour and 1/2 tsp salt. Heat a drizzle of oil in a non-stick fry-pan on high heat. Cook tofu for 6-8 minutes, tossing every few minutes, until golden brown and crisp all over. Add first measure of hoisin glaze to pan and toss to coat tofu. Prep coriander & spring onion. Serve fried rice and lettuce with tofu and remaining hoisin glaze. Top with remaining garnishes.

HOISIN CHICKEN ON FRIED RICE

Steps:

• PREPARE SAUCE Crush garlic. Place in a jug and add soy sauce, hoisin sauce, sugar, vinegar, oil and ginger. Whisk until well combined. Remove 5 Tbsp sauce into a separate smaller bowl and set aside (this is for the fried rice). Whisk cornflour and water into the jug of sauce (for the chicken).
• PREPARE CHICKEN AND RICE Dice chicken into 2cm / 0.8in pieces and season with a little salt and pepper. Microwave rice according to instructions on packet. Cut broccoli into small pieces. Finely slice spring onions into rounds.
• COOK CHICKEN Heat oil in a large frying pan on high. Add chicken and stir fry until browned all over. Reduce heat to medium, then add sauce (the one in the jug) and leave to simmer while you cook the fried rice. Keep an eye on it - once sauce has thickened nicely, reduce heat to low to keep warm (add a splash of water if sauce thickens too much).
• COOK RICE Heat 1/2 teaspoon of the oil in a large wok on high. Quickly scramble eggs then remove onto a plate. Add remaining 1 1/2 teaspoons oil, then stir fry broccoli and mixed veggies until broccoli is tender and veggies have defrosted. Add rice and reserved sauce and stir fry for 2 minutes. Stir through egg and spring onions.
• SERVE Divide fried rice between warmed serving bowls. Top with chicken and sauce, then sprinkle with sesame seeds.

FRIED RICE WITH GINGER, HOISIN, AND SESAME

Steps:

• Melt the butter in a small saucepan over medium heat. Add the uncooked rice, and cook until toasted, stirring occasionally. Pour in the water and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes, or until tender.
• While the rice is cooking, mix together the hoisin sauce, barbeque sauce, peanut butter, soy sauce, garlic, and ginger. Set aside.
• When the rice is done cooking, heat the sesame oil in a wok or large skillet over medium-high heat. When it begins to smoke, add the onion and fry until clear. Add the carrot, and cook for about 1 minute, then add the rice, and stir fry for about 2 minutes. Add the broccoli and peas; cook and stir for about 1 minute. Push everything to the sides of the wok, and crack the eggs into the center. Scramble until cooked through, trying to keep the raw egg from mixing with everything else. When the eggs are cooked, stir them in with the rice.
• Turn off the heat, and stir in about half of the sauce, tasting and adding more as desired. You may not need all of the sauce, but if you serve this with a meat it makes a good sauce for that too. Sprinkle with sesame seeds before serving.