My mother usually prepared this quick and simple vegetable dish using fresh produce from our garden. If your family isn’t a fan of blue cheese, you may use almost any other type of cheese instead.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon butter
- ½ cup uncooked white rice
- 1 cup water
- ½ cup hoisin sauce
- ½ cup barbeque sauce
- 1 tablespoon peanut butter
- 1 ½ teaspoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger root
- 2 teaspoons sesame oil
- 1 cup chopped onion
- 1 cup grated carrot
- 2 cups frozen pea pods
- 2 cups frozen chopped broccoli, thawed
- 2 eggs
- ¼ cup sesame seeds, lightly toasted
Instructions
- 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.
- To toast sesame seeds, heat a dry skillet over medium heat. Add sesame seeds, and cook, stirring constantly until lightly browned and fragrant. Immediately remove from the heat, and pour into a small bowl to keep them from burning.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 6 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 731 mg |
| Sugars | 17 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
going to make today… Ty for the peanut butter idea. i will use it in my recipes since I don’t buy peanut oil which is used a lot.
I subbed 3 cups of riced cauliflower and used fresh broccoli. Turned out great.
Whilst I might have been a been a bit loosey goosey with the measurements, I pretty well followed the ingredients and process. And it was very yummy.
Cut hoison in half; too sweet
I love this recipe. If I don’t have enough BBQ sauce to make half a cup I will add some ketchup or teriyaki or even more hoisin sauce to make the half a cup. I don’t use the rice part of the recipe, just the sauce. I also add an extra tablespoon of peanut butter. It make the sauce nice and creamy. Even my three year old has a second helping. I use whatever meat and veggies I have pour it all over chow mein noodles.
My husband and I enjoyed the taste of this rice. I do think the trick to non-mushy rice is to use cold or frozen rice. I had fresh broccoli rather than frozen and it worked fine in this recipe. Liked the taste of the sauce with the hoisin sauce. I will make this again, and again using “cold” rice. I served this with ‘Glazed Carrots Asian Style’ and ‘Asian Lettuce Wraps’, both AR recipes.
First, I give it 3 stars on the directions, but 4, even 5, on rice recipe and the potential it has. In order to have fried rice be fried rice, it has to be cooked cold rice. No other way around that. The recipe ingredients are above average. I did take the recommendation of other reviewers and went really easy on the BBQ sauce. Hoisin itself is Asian BBQ sauce. I used frozen peas and carrots, broccoli from my garden, fresh ginger and garlic, onion, the 2 eggs, and leftover cooked bacon I had. Added a bit more low sodium soy to the sauce, plus 1 T white viengar. This recipe has so much potential using various meats, fish, veggies, and spices. Thanks for sharing the recipe with us. It will be on our table often.
this was really great. the rice didn’t fry properly the first time, so i restarted and had better luck. didn’t have hoisin sauce in the house, so i used a sweet and sour. turned out great. my boyfriend loved it and i was the most worried about his review! can’t wait to make it again with hoisin!
My fiance and I really liked this one! The only thing i changed was to add a little chinese 5 spice powder and water chestnuts (cuz i love them). And the only reason to give 4 stars instead of 5 was that it was a bit mushy. But I’m not really sure what would solve that problem….All in all, good dish!
Sorry, I hate to leave bad reviews, but this was not good. I left out the bbq sauce and it still wasn’t good.
This turned out great. I doubled the rice, water, and garlic to feed a larger group. I used frozen broccoli and frozen mixed peas and carrots. There was a faint peanut flavor, which would accomodate a Thai meal also. I left out the bbq sauce and added a little stir fry sauce instead. I definitely did not use 1 cup of sauce as written. I served it with a chicken ginger soup, and it was a complete meal. Thanks!
I thought this was going to be great so I made a double batch because my husband loves rice. It was terrible! The BBQ sauce was so overpowering we couldn’t eat it.
great recipe! made with the backed asian style honey chicken (you can find it on here) delicious!
Coming from a Chinese family, I would never attempt to make fried rice with fresh cooked rice – only ever day old rice. With this recipe and day old rice, my grains of rice turned out fresh and didn’t stick to the bottom of the pan or turn into a ball of mush, but it didn’t really turn out ‘fried’ either. I didn’t have any eggs in the house, so I skipped it. And I couldn’t bring myself to put BBQ sauce in hoisin and soya sauce – I just couldn’t wrap my mind around it – so I used oyster sauce instead. My recipe looked more like: equal parts hoisin and oyter sauce with a splash or two of soya sauce, 1 tsp of ground ginger and 1 tbsp of peanut butter. The resulting sauce I was quite happy with. I then fried the garlic up with onion and chicken, added green pepper and zucchini…and voilà. Despite the failure of the fried part of my rice, I quite liked the idea for the sauce this recipe gave me.
This was pretty good! I substituted in the veggies I had, and used brown rice instead of white rice. The sauce makes this a very versatile dish– you can add anything in and the sauce adds a nice flavor without overpowering the rest of the ingredients. Thank you for a great recipe!
My husband took one bite of this and refused to eat anymore. I think that if I made it again, I wouldn’t use most of the ingredients in teh sauce, just use Hoisin instead.
Very good!
It was ok. I would leave out the peanut butter and bbq sauce, it makes the rice way too sweet.
This recipe was too sweet for our tastes. I might try it next time without the bbq sauce and hoison sauce and just add more soy. That would make it a good basic fried rice recipe.
This dish was great. I replaced the white rice with whole grain brown rice, which add some extra cooking time, but the outcome was worth it.
this could be much better if you used day old rice. with the freshly cooked rice it was quite mushy. great flavors though. the sauce was good on chicken.