Huang He Fried Rice
Prep time: 0:20 Overall time: 0:40
4 servings scale / convert
2 to 3 tbsp. peanut oil (plus possibly extra)
3 cups cold cooked rice, crumbled (please chill overnight)
1 sm. sweet vidalia or walla-walla onion, diced
3 oz. leftover char siu or cold cooked roast pork, diced
1 clove garlic, minced
1/4 cup frozen peas
2 organic eggs, lightly beaten
1/2 tsp. ground turmeric
2 tbsp. light soy sauce (not lite) or regular soy sauce
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.
In my zeal to find the perfect fried rice, I may have made myself the self-appointed fried rice queen. I had already "perfected" what I thought was the ultimate fried rice. But over time, little things crop up that remind me there is always room to grow. This recipe, the second in what I am sure will be a long line of fried rice variations of this particular type, is named after the Yellow River in China. The river itself has a slow, meandering course, which reminds me of the journey I take in creating fried rice heaven. This version of my fried rice takes a new course with the addition of turmeric, which gives it a signature look. I am sure you will enjoy this- I know I do!
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.
Have you made it? What'd you think?
Log in to review this recipe.