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.
- 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
- 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.
- Combine soy sauce, hoisin sauce, and next 3 ingredients (through chili paste) in a small bowl.
- 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.
- 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.
- Remove from heat and add green onions .