After a long time of searching for a fried rice recipe that resembles one that you would find in a restaurant, finally I found one. This recipe has a depth that resembles those found in Asian restaurants. The sesame oil makes a big difference and there are a lot of recipes that don’t call for it. When there is leftover rice or leftover pork in the house, this has been the go to recipe. Leftover rice works great as it has dried out some. If you make the rice and it is fresh, try to let it sit at room temperature with the lid off so it can dry out some.
Recipe adapted from Tyler Florence, Fried Rice with Peas and Carrots.
2 c long grain rice, rinsed (white or brown)
4 c water
1 inch piece of ginger, peeled and sliced in half
1 tbs kosher salt
for the fried rice:
3 tbs sesame oil
4 scallions, sliced thin
1 inch piece of ginger, peeled and chopped finely
2 garlic cloves, chopped
1/2 c frozen peas, run under warm water to bring to room temperature.
1 lg carrot, finely chopped
2 tsp red chili flakes
2 lg eggs, lightly beaten
3 tbs low sodium soy sauce
1 tbs hoisin sauce
2 tbs oyster sauce
1 c fresh cilantro, coarsley chopped
pork tenderloin, cooked and cut into thin slices, 1/2 inch long (optional)
In a pot with a tight-fitting lid, add the rice and 4 cups of cold water. Add the ginger and salt. Bring to a boil, reduce to simmer, cover, and cook per the package instructions. remove from heat and set it aside for 5-10 minutes.
Meanwhile, in a separate bowl mix the soy sauce, hoisin, and oyster sauce. Set aside.
Heat a large skillet over medium high heat. Pour in the sesame oil and add the ginger and carrots, stir fry for a couple of minutes until carrots are starting to get tender. Add garlic, half of the green onion, and red chili flakes and cook until fragrant. Add the peas and cook for an additional 2 minutes. Pour in the lightly beaten eggs and stir-fry until they are cooked.
Remove the ginger from the rice and add the rice to the skillet, stir everything together and break any clumps of rice. Add the hoisin mixture and stir until combined. Taste for seasoning and add salt if necessary. Once the rice is warmed through, it is ready to serve. Remove from the heat and add the remaining green onion and cilantro.
If using leftover pork, thinly slice the pork into strips about a 1/2 inch long and add after the rice has been added. Serve when the pork is heated through.
Serve with chopsticks and Siriacha