Huang He Fried Rice
Created by Sue on April 18, 2013
- Servings: 5
- Prep Time: 15m
- Cook Time: 15m
- Recipe #9087
Ingredients
- 2 tablespoons peanut oil (plus possibly extra, 2 to 3)
- 3 cups cold cooked rice, crumbled (please chill overnight)
- 1 small sweet 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 eggs eggs, lightly beaten (organic eggs)
- 1/2 teaspoon ground turmeric
- 2 tablespoons soy sauce
How to Make
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Step 1: In a large flat-bottomed wok or 12-inch skillet, heat oil.
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Step 2: Add onion and chopped pork and cook over high heat, stirring, until pork browns and onions just start to caramelize.
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Step 3: Add garlic, cooking briefly.
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Step 4: Stir in crumbled and separated rice (make sure it is not overly wet) along with peas.
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Step 5: Cook over medium heat, stirring for several minutes.
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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).
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Step 7: Beat eggs with turmeric in a small bowl.
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Step 8: Make an open space or well in the center of the rice in the pan.
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Step 9: Pour in the eggs, and allow to cook a little before stirring (do not overstir).
How to Make
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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.
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Step 11: Add the soy sauce.
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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.
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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).
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Step 14: Serve rice with additional soy sauce as desired.
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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.
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Step 16: If you want to add different meats/seafood instead of pork, make sure you don't overcook it.
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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.
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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.
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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.
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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).
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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.
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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.