Huang He Fried Rice

5
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"I made this in the style of one of the local take-out places. It's rather good!"

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (225.9 g)
  • Calories 1566.4
  • Total Fat - 173.1 g
  • Saturated Fat - 16.7 g
  • Cholesterol - 10.8 mg
  • Sodium - 131.4 mg
  • Total Carbohydrate - 4.4 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.1 g
  • Protein - 4.9 g
  • Calcium - 12.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0 mg

Step 1

In a large flat-bottomed wok or 12-inch skillet, heat oil.

Step 2

Add onion and chopped pork and cook over high heat, stirring, until pork browns and onions just start to caramelize.

Step 3

Add garlic, cooking briefly.

Step 4

Stir in crumbled and separated rice (make sure it is not overly wet) along with peas.

Step 5

Cook over medium heat, stirring for several minutes.

Step 6

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).

Step 7

Beat eggs with turmeric in a small bowl.

Step 8

Make an open space or well in the center of the rice in the pan.

Step 9

Pour in the eggs, and allow to cook a little before stirring (do not overstir).

Step 10

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.

Step 11

Add the soy sauce.

Step 12

Cook for several minutes, stirring up from the bottom because the soy/egg should stick a little if your pan is hot enough.

Step 13

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).

Step 14

Serve rice with additional soy sauce as desired.

Step 15

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.

Step 16

If you want to add different meats/seafood instead of pork, make sure you don't overcook it.

Step 17

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.

Step 18

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.

Step 19

Diced chicken will dry out if you cook it too long, so be careful there; do not use raw chicken in this rice.

Step 20

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).

Step 21

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.

Step 22

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.

Tips & Variations


No special items needed.

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