1/2 Photos of Huang He Fried Rice
Sue Lau's Note:
I made this in the style of one of the local take-out places. It's rather good!
My Private Note
Units: US | Metric
- 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
- 1In a large flat-bottomed wok or 12-inch skillet, heat oil.
- 2Add onion and chopped pork and cook over high heat, stirring, until pork browns and onions just start to caramelize.
- 3Add garlic, cooking briefly.
- 4Stir in crumbled and separated rice (make sure it is not overly wet) along with peas.
- 5Cook over medium heat, stirring for several minutes.
- 6The 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).
- 7Beat eggs with turmeric in a small bowl.
- 8Make an open space or well in the center of the rice in the pan.
- 9Pour in the eggs, and allow to cook a little before stirring (do not overstir).
- 10Do not mix in the rice until the eggs are about 75% set, then just stir to blend until the rice is nice and yellow.
- 11Add the soy sauce.
- 12Cook for several minutes, stirring up from the bottom because the soy/egg should stick a little if your pan is hot enough.
- 13But 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).
- 14Serve rice with additional soy sauce as desired.
- 15Some 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.
- 16If you want to add different meats/seafood instead of pork, make sure you don't overcook it.
- 17Shrimp 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.
- 18Precooked 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.
- 19Diced chicken will dry out if you cook it too long, so be careful there; do not use raw chicken in this rice.
- 20Of 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).
- 21Also 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.
- 22This 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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Nutritional Facts for Huang He Fried Rice
Serving Size: 1 (128 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 291.6
- Calories from Fat 85
- Total Fat 9.5 g
- Saturated Fat 2.0 g
- Cholesterol 93.0 mg
- Sodium 547.6 mg
- Total Carbohydrate 42.3 g
- Dietary Fiber 0.9 g
- Sugars 0.7 g
- Protein 7.9 g
The following items or measurements are not included:
char siu pork