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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 two more fried rice recipes, check out Italian Fried Rice and Thai-Style Pineapple Fried Rice.
