I like fried rice, but I love this Hoisin Fried Rice. It’s easy, economical and excellent for Meal Planning. It’s also incredibly flexible and easy to adapt to what your family likes or what you have on hand.
When meal planning I plan one meal with plain steamed rice as a side and then make a double batch so I can make fried rice another night. You know how I love my Intentional Leftovers! Huge time saver and Fried rice is actually much better with leftover cooled rice.
What I don’t like is that regular Fried Rice is often bland but it doesn’t have to be. Hoisin Fried Rice is the answer. Full of flavour, without any extra work it gets an extra pop from the addition of Hoisin Sauce.
What you need to make Hoisin Fried Rice
- Pre-cooked cold leftover steamed rice
- Frozen vegetables or clean out the veggie drawer
- Hoisin Sauce
- Soy Sauce
- 10 minutes to cook
What is Hoisin Sauce?
Hoisin is a Chinese sauce, that’s a little sweet, a little salty, a little earthy with a hint of Five Spice powder which I love. According to Wikipedia it’s commonly used in sauces and as a glaze. It’s like Chinese BBQ sauce really and it adds so much flavour to many dishes. If you’ve ever had Moo Shu Pork, you’ve had Hoisin Sauce. If this is your first time using it, grab a small jar for about $3.00 and keep it in the fridge after opening.
Other recipes that use Hoisin Sauce:
Although not as common as Soy Sauce, many Chinese recipes call for Hoisin Sauce. If you don’t have it on hand, I recommend you grab a bottle on your next shopping trip and add it to your pantry.
You can use it in a Stir Fry, to make a dipping sauce for Spring Rolls, or try one of these recipes that feature it.
Hoisin Fried Rice
- 4 Tbsp vegetable oil
- 4 cups white rice cooked
- 2 Tbsp chopped garlic
- 1 Tbsp minced ginger
- 6 green onions chopped green and white separated
- 1 cup frozen mixed vegetables defrosted
- 2 eggs beaten
- 2 Tbs light soy sauce
- 1 Tbs Hoisin sauce
- 1/2 tsp white pepper
- Turn the stove to high. Place wok with nothing in it on the heat, about 3-4 minutes. Pour in vegetable oil and heat until the oil shimmers, and is very hot.
- Meanwhile in a small bow, beat the eggs; add salt and pepper to taste. Set aside.
- Once the oil in the wok is ready, add the garlic and ginger, and stir fry until fragrant. Make sure not to burn your garlic or it will get bitter. Add the white part of the green onion, and stir fry 1 minute.
- Add the rice, breaking up the lumps using a wooden spatula, and stir fry until rice is loosened.
- Pour in the light soy sauce, Hoisin sauce, pepper and mixed vegetables to stir fry and mix well. Continue to stir the rice for 5 or so minutes until the rice begins to get browned and appear dry.
- Push the rice to one side and pour the beaten egg into the empty side of the wok. Scramble until dry. Mix into rice.
- Fry another minute, remove to a serving platter and sprinkle with chopped green onions and a sprinkle of sesame seeds if you like.
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