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.
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.
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.
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.
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!
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!
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.
Not real crazy about this. It was very sweet and I didn't use that much of the sauce. I think maybe I just don't care for hoisin sauce? sorry won't be making this again.
