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Rachael stirs up a quick and easy fried rice studded with carrots, peas, scallions, ginger and garlic in a fragrant hoisin, soy + sesame oil sauce.
The key to good fried rice is to start with cold rice, Rach says. It won't get crispy if it's warm and moist. It's convenient use leftover rice, but if you don't have any, here's a way to quick-cool freshly made rice.
How to Quickly Cool Rice for Fried Rice
Prepare the rice according to the package directions (Rach always cooks rice in broth or stock instead of water to add flavor), let it rest in the pot for about ten minutes, then spread it on a parchment-lined baking sheet. If it's cold out, you can set it outside. If not, once the rice cools a bit, set the pan in the fridge or freezer.
Rach serves this fried rice with her Crispy Skin Chicken with 5-Spice and Sichuan Pepper.
For the sauce, combine the ingredients in a small bowl.
Bring stock and water to a boil, add rice, reduce to a simmer, then cover and cook 15 minutes. Let stand, covered, for 10 minutes, then cool on a parchment-lined baking sheet.
Heat a small nonstick skillet with a tablespoon of the oil over medium-high heat. Add eggs, swirl to edges of the skillet and let lightly brown, covered, for 1 minute. Slide onto a cutting board, roll the thin plain omelet, then slice and reserve.
Heat the remaining 4 tablespoons oil over medium-high heat in very wide nonstick skillet. Add ginger, garlic, scallion whites, carrots and peas, stir a minute, then add the cold rice and crisp it up for 3 to 4 minutes. Add the sauce and combine, then toss with sliced eggs and scallion greens.