Vegetable fried rice with hoisin.
You can use leftover rice, of course,
if you had takeout a few nights ago or something,
you can repurpose it.
Or you can make rice.
This is a cup and a half of white rice.
To quick-cool rice,
if you're trying to make this the same day,
cook the rice to package directions, let it rest.
Get it out of the pan after it rests
about 10 minutes, and put it onto a sheet pan
or baking sheet and give it more surface space.
In the country, we put this in the outdoor refrigerator.
In other words, we open the door and leave it outside.
You can pop it in your freezer
or your fridge for a few minutes
once you get it down to the little sheet pan,
and you want it nice and cold.
The colder the rice is when you stir fry it,
is what you're doing basically,
in hot oil, the crispier it will get.
You can add any veggies to this you like.
I like to go really low maintenance on the veg
because I want the rice to really be the star
and to be crispy.
So I use a little bit of carrot
that I just rub over the box grater
on the matchstick side.
Lots of fresh ginger, a bunch of scallion,
but I separate the whites and the greens.
The greens I throw on as garnish,
the whites cook up with the carrot matchsticks,
the ginger and garlic.
Oh, I put 'em in the same dish.
I'm like where'd the garlic go?
Duh!
(audience laughing)
Anyway, a little bit of fresh peas
or defrosted frozen of course.
For the hoisin-based sauce for this dish,
I start with about a quarter cup of hoisin,
three to four tablespoons.
Then I add about a tablespoon each
of the light and dark soy.
As I said, the light soy is saltier.
It has less viscosity.
The dark soy is sweeter and thicker.
About the same amount of each
and about the identical amount of toasted sesame oil.
So for the rice, we're gonna start
with the ginger and garlic
and the carrots and the whites of the onions.
We want this to start to cook out a bit,
but then we want the rice to get crispy as well.
So once we get this going,
we're gonna toss this all together
for just a minute or two,
then scoot it out to the sides of the pan
and put the rice center stage
and let it get a little crispy.
I add the peas when I add the rice.
After these guys have just sweat out a bit.
(audience applauding)
All right, the rice is crispy with the ginger,
the garlic, the carrots and the peas.
And I just added all of our hoisin sauce
to our hoisin vegetable fried rice.
Oh, wow does it smell so good!
So next door to this is the big finish for this rice.
We take a scrambled egg
and put it into oil in a skillet.
And put a lid on it
so it'll steam and brown at the same time.
I added a little that tops
of the green onions, the scallions.
See how our omelet's doing.
Perfection.
Let me find a little rubber spatula to help me.
Roll this guy right on over.
Hello, fella.
How would you like to get to know the kitchen counter?
Woopsie baby.
(audience laughing)
There we go.
Slice this into eggy ribbons.
Add your omelet to the rice.
Toss that all together.
Add the rice to the serving dish.
(audience cheering)
Make it rain!
(audience applauding)
(magical music)