42 Ratings
  • 4 Rating Star 17
  • 5 Rating Star 10
  • 3 Rating Star 9
  • 2 Rating Star 4
  • 1 Rating Star 2

A twist on the average fried rice - a culmination of some of my favorite Asian flavors thrown into a common dish. This recipe is very easy to adjust according to personal tastes; you can make it about as strong or as mild as you prefer. Compliments Teriyaki beef well, or can be easily modified into a stir-fry meal.

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

Note

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

299.85 calories; 9.31 g protein; 43.15 g carbohydrates; 10.82 g fat; 67.72 mg cholesterol; 731.12 mg sodium.Full Nutrition


Reviews (34)

Read All Reviews

Most helpful positive review

sweetpotato
06/11/2006
Awesome combination of flavors! Only thing I added (because it's so incredible in dishes like this) is fresh chopped cilantro when it was done. Yum!
(9)

Most helpful critical review

Anonymous
03/18/2009
Sorry I hate to leave bad reviews but this was not good. I left out the bbq sauce and it still wasn't good.
(2)
42 Ratings
  • 4 Rating Star 17
  • 5 Rating Star 10
  • 3 Rating Star 9
  • 2 Rating Star 4
  • 1 Rating Star 2
Anonymous
12/07/2008
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.
(24)
Anonymous
08/30/2006
I was really looking forward to trying this recipe but should have more carefully thought about the amount of barbeque sauce that was included in the sauce (I figured it would blend in a way that wouldn't scream "Barbeque Sauce!") (And I put only half of the sauce into the rice mixture...ended up throwing away the rest of the sauce.) I'm not a big barbeque sauce fan (a little goes a long way with me) and the barbeque sauce was overpowering to all of us at this meal. If you love large amounts of barbeque sauce you will probably enjoy this dish.
(15)
The Green Goddess
06/13/2007
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.
(11)
sweetpotato
06/11/2006
Awesome combination of flavors! Only thing I added (because it's so incredible in dishes like this) is fresh chopped cilantro when it was done. Yum!
(9)
Momof2
02/03/2007
I read the reviews and decided to make it as it is written the first time....it was ok. The second time I did change it a bit. I didn't use the bbq sauce....instead used a duck sauce. We liked it better the second time around...without the bbq. Thanks for the post.
(9)
Emily Henderson
08/30/2006
Since I loved all these flavours too I was excited to try this recipe. My husband and I LOVED it! I made some substitutions not out of "correction" but because I did not have the ingredients. Ran out of onion used onion powder both in the sauce and while frying the rice. Used mixed stir-fry vegetables and added some of last night's grilled chicken breast strips (marinated in Korean Marinade elsewhere on this site.) WOW! The only addition I made was to had about a quarter teaspoon of Vietnamese chili sauce making this dish a truely eclectic blend of Asian flavours! Marvelous will make this AGAIN AND AGAIN! Thanks Carlyyy for this great idea!
(5)
Anonymous
11/29/2005
great!!!
(4)
Molly
02/21/2012
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.
(4)
wildlifer
07/09/2007
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.
(4)