Huang He Fried Rice
photo by PalatablePastime
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 quart
- Serves:
- 4-6
ingredients
- 2 tablespoons peanut oil (plus possibly extra, 2 to 3)
- 3 cups cold cooked rice, crumbled (please chill overnight)
- 1 small vidalia onions or 1 small walla-walla onion, diced
- 3 ounces char siu pork or 3 ounces cold cooked roast pork, diced
- 1 garlic clove, minced
- 1⁄4 cup frozen peas
- 2 organic eggs, lightly beaten
- 1⁄2 teaspoon ground turmeric
- 2 tablespoons light soy sauce (not "lite") or 2 tablespoons regular soy sauce
directions
- In a large flat-bottomed wok or 12-inch skillet, heat oil.
- Add onion and chopped pork and cook over high heat, stirring, until pork browns and onions just start to caramelize.
- Add garlic, cooking briefly.
- Stir in crumbled and separated rice (make sure it is not overly wet) along with peas.
- Cook over medium heat, stirring for several minutes.
- The rice is going to stick a little anyway- but if it sticks a LOT, add some oil to loosen it up (tbsp at a time).
- Beat eggs with turmeric in a small bowl.
- Make an open space or well in the center of the rice in the pan.
- Pour in the eggs, and allow to cook a little before stirring (do not overstir).
- Do not mix in the rice until the eggs are about 75% set, then just stir to blend until the rice is nice and yellow.
- Add the soy sauce.
- Cook for several minutes, stirring up from the bottom because the soy/egg should stick a little if your pan is hot enough.
- But it is ok to get the browned bits- just loosen them up from the bottom of the pan and stir into the rice (it will add flavor).
- Serve rice with additional soy sauce as desired.
- Some people like sesame oil added to their fried rice- 1/4 tsp should be plenty, although I don't think it is traditionally added to fried rice.
- If you want to add different meats/seafood instead of pork, make sure you don't overcook it.
- Shrimp especially cooks rapidly and when it curls, it is done- if you use precooked shrimp, do not cook it, but just warm it in the rice.
- Precooked shrimp will never taste as good as raw deveined shrimp that has been bathing in rice wine for 30 minutes or so, but that is a matter of choice.
- Diced chicken will dry out if you cook it too long, so be careful there; do not use raw chicken in this rice.
- Of course, vegetable fried rice is a nice version- take away the meat and add finely diced blanched carrot as well as mung bean sprouts or other veggies you like; if you add mushrooms, be careful of the water they release (you may want to precook the in a separate pan).
- Also if you use regular soy instead of light, taste for salt; also if you use regular roast pork, adding a pinch of 5 spice to the fried rice may be to your liking.
- This recipe makes 1 quart- if you want to increase it, don't crowd the pan as it is better to cook the quarts separately.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com