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Huang He Fried Rice




Source of Recipe


rq/sue_l


List of Ingredients




2-3 tbsp. peanut oil (plus possibly extra)
3 cups cold cooked rice, crumbled (please chill overnight)
1 small sweet vidalia or walla-walla onion, diced
3 ounces 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



Recipe



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).