Huang He Fried Rice Recipe

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Huang He Fried Rice
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Ingredients
9
Count
Nutrition
133
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. In a large flat-bottomed wok or 12-inch skillet, heat oil.
  2. Add onion and chopped pork and cook over high heat, stirring, until pork browns and onions just start to caramelize.
  3. Add garlic, cooking briefly.
  4. Stir in crumbled and separated rice (make sure it is not overly wet) along with peas.
  5. Cook over medium heat, stirring for several minutes.
  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).
  7. Beat eggs with turmeric in a small bowl.
  8. Make an open space or well in the center of the rice in the pan.
  9. Pour in the eggs, and allow to cook a little before stirring (do not overstir).
  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.
  11. Add the soy sauce.
  12. Cook for several minutes, stirring up from the bottom because the soy/egg should stick a little if your pan is hot enough.
  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).
  14. Serve rice with additional soy sauce as desired.
  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.
  16. If you want to add different meats/seafood instead of pork, make sure you don't overcook it.
  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.
  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.
  19. Diced chicken will dry out if you cook it too long, so be careful there; do not use raw chicken in this rice.
  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).
  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.
  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 133.47 Kcal (559 kJ)
Calories from fat 43.15 Kcal
% Daily Value*
Total Fat 4.79g 7%
Cholesterol 43.58mg 15%
Sodium 273.47mg 11%
Potassium 179.72mg 4%
Total Carbs 16.4g 5%
Sugars 1.28g 5%
Dietary Fiber 2.23g 9%
Protein 6.75g 14%
Vitamin C 4.1mg 7%
Vitamin A 0.7mg 24%
Iron 1.8mg 10%
Calcium 72.8mg 7%
Amount Per 100 g
Calories 139.28 Kcal (583 kJ)
Calories from fat 45.03 Kcal
% Daily Value*
Total Fat 5g 7%
Cholesterol 45.47mg 15%
Sodium 285.37mg 11%
Potassium 187.54mg 4%
Total Carbs 17.11g 5%
Sugars 1.33g 5%
Dietary Fiber 2.33g 9%
Protein 7.05g 14%
Vitamin C 4.3mg 7%
Vitamin A 0.7mg 24%
Iron 1.9mg 10%
Calcium 75.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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