What makes fried rice yellow?!
what makes it yellow!. and how do YOU make it!?
im feeling froggy and want to make the stuff =3Www@FoodAQ@Com
im feeling froggy and want to make the stuff =3Www@FoodAQ@Com
Answers:
Thai Yellow Fried Rice with Shrimp
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
SERVES 2-3 as the main entree, 4-5 as a side dish
approx!. 4 cups cooked plain white OR saffron rice (see below for saffron rice recipe), preferably several days old
10-14 medium raw shrimp, shells removed (if using frozen shrimp, quickly thaw them in a bowl of lukewarm water)
1 cup frozen peas
1/2 loose cup fresh coriander, lightly chopped
3 spring (green) onions, sliced
2 Tbsp!. white wine OR white cooking wine or sherry
3 cloves garlic, OR 1 tsp!. bottled pureed garlic
2 eggs
3 Tbsp!. oil, such as canola
STIR-FRY SAUCE:
1/2 tsp!. shrimp paste (available by the jar at Asian/Chinese food stores)
1 1/2 Tbsp!. fish sauce
1 tsp!. sugar
1 Tbsp!. soy sauce
1/4 tsp!. white or black pepper
1/4 to 1/3 tsp!. turmeric (depending how "yellow" you want your rice to be) - Note: omit turmeric if using saffron rice
optional: 1-3 tsp!. chili sauce (omit for mild fried rice)
Preparation:
You can make this recipe with either white or saffron rice!. For instructions on how to make saffron rice, see: Easy Saffron Rice Recipe!.
Start with cold, cooked rice!. If your rice has been freshly made, leave it in the refrigerator for several hours with the lid off - this will dry it out nicely!.
Fried Rice Cooking Tip: At first, your cooked rice will be lumpy and sticking together!. To separate it (this makes for a much better fried rice!), place the rice in a large bowl!. Add 1 Tbsp!. oil!. Now use your fingers to mix the oil into the rice and separate the clumps!. Continue working your fingers through until the rice is more or less separated into grains!. Set aside!.
Mix the stir-fry sauce ingredients together in a cup!. Omit the turmeric if using saffron rice!. Set aside!.
Place a wok or large frying pan over medium-high heat!. When the pan is hot, add 2 Tbsp!. oil plus the garlic and shrimp!. Stir-fry 1-2 minutes, or until shrimp is pink and plump!. Add a few tsp!. wine/cooking wine whenever the wok becomes dry!.
Push shrimp and garlic to the side of your wok or frying pan!. Add a little more oil into the center of the wok, then break the eggs into this space!. Quickly fry the eggs (as if you were making scrambled eggs) - about 1 minute!. Note: If you find egg coats the bottom of your wok or frying pan, you can also scramble the eggs in a separate pan and then add them!.
Keep the wok or frying pan hot for these last few steps (medium-high heat)!. Add the rice and peas, then pour the sauce overtop, distributing it as evenly as possible over the rice!.
Quickly begin "tossing" the rice in the wok/pan, using a shoveling-like motion (lifting from the bottom of the pan)!. A flat-bottomed spatula or plastic "egg flipper" works well for this!. Continue "stir-frying" in this way for about 3 minutes, or until rice and peas are hot!. Tip: When rice is done, you will hear it starting to "pop" in the wok!.
Taste-test the rice for salt (I find it is rarely salty enough)!. If needed, add a little more fish sauce (instead of salt), 1/2 Tbsp!. at a time, and continue stir-frying until desired taste is achieved!. Remove from heat!.
Sprinkle the spring onion and coriander overtop!. Serve hot straight from the wok/pan!. For more formal occasions: Line the outside of a serving platter with cucumber slices!. Scoop rice onto the platter, then sprinkle with the spring onion and coriander!. For those who like it extra spicy, serve with a bottle of Thai chili sauce on the side!. Enjoy!
Good Luck!Www@FoodAQ@Com
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
SERVES 2-3 as the main entree, 4-5 as a side dish
approx!. 4 cups cooked plain white OR saffron rice (see below for saffron rice recipe), preferably several days old
10-14 medium raw shrimp, shells removed (if using frozen shrimp, quickly thaw them in a bowl of lukewarm water)
1 cup frozen peas
1/2 loose cup fresh coriander, lightly chopped
3 spring (green) onions, sliced
2 Tbsp!. white wine OR white cooking wine or sherry
3 cloves garlic, OR 1 tsp!. bottled pureed garlic
2 eggs
3 Tbsp!. oil, such as canola
STIR-FRY SAUCE:
1/2 tsp!. shrimp paste (available by the jar at Asian/Chinese food stores)
1 1/2 Tbsp!. fish sauce
1 tsp!. sugar
1 Tbsp!. soy sauce
1/4 tsp!. white or black pepper
1/4 to 1/3 tsp!. turmeric (depending how "yellow" you want your rice to be) - Note: omit turmeric if using saffron rice
optional: 1-3 tsp!. chili sauce (omit for mild fried rice)
Preparation:
You can make this recipe with either white or saffron rice!. For instructions on how to make saffron rice, see: Easy Saffron Rice Recipe!.
Start with cold, cooked rice!. If your rice has been freshly made, leave it in the refrigerator for several hours with the lid off - this will dry it out nicely!.
Fried Rice Cooking Tip: At first, your cooked rice will be lumpy and sticking together!. To separate it (this makes for a much better fried rice!), place the rice in a large bowl!. Add 1 Tbsp!. oil!. Now use your fingers to mix the oil into the rice and separate the clumps!. Continue working your fingers through until the rice is more or less separated into grains!. Set aside!.
Mix the stir-fry sauce ingredients together in a cup!. Omit the turmeric if using saffron rice!. Set aside!.
Place a wok or large frying pan over medium-high heat!. When the pan is hot, add 2 Tbsp!. oil plus the garlic and shrimp!. Stir-fry 1-2 minutes, or until shrimp is pink and plump!. Add a few tsp!. wine/cooking wine whenever the wok becomes dry!.
Push shrimp and garlic to the side of your wok or frying pan!. Add a little more oil into the center of the wok, then break the eggs into this space!. Quickly fry the eggs (as if you were making scrambled eggs) - about 1 minute!. Note: If you find egg coats the bottom of your wok or frying pan, you can also scramble the eggs in a separate pan and then add them!.
Keep the wok or frying pan hot for these last few steps (medium-high heat)!. Add the rice and peas, then pour the sauce overtop, distributing it as evenly as possible over the rice!.
Quickly begin "tossing" the rice in the wok/pan, using a shoveling-like motion (lifting from the bottom of the pan)!. A flat-bottomed spatula or plastic "egg flipper" works well for this!. Continue "stir-frying" in this way for about 3 minutes, or until rice and peas are hot!. Tip: When rice is done, you will hear it starting to "pop" in the wok!.
Taste-test the rice for salt (I find it is rarely salty enough)!. If needed, add a little more fish sauce (instead of salt), 1/2 Tbsp!. at a time, and continue stir-frying until desired taste is achieved!. Remove from heat!.
Sprinkle the spring onion and coriander overtop!. Serve hot straight from the wok/pan!. For more formal occasions: Line the outside of a serving platter with cucumber slices!. Scoop rice onto the platter, then sprinkle with the spring onion and coriander!. For those who like it extra spicy, serve with a bottle of Thai chili sauce on the side!. Enjoy!
Good Luck!Www@FoodAQ@Com
Tex-Mex Fried Yellow Rice (amarillo arroz frito)
Ingredients:
For the rice:
* 1 cup long grain white rice
* 2 1/8 cup chicken stock
* 1 tsp!. turmeric
For the Stir Fry:
* 3 eggs
* 2 poblano peppers, roasted, peeled and chopped
* 1 medium-small onion, chopped
* 1 10 oz!. can Ro-Tel? Mild (This is a mix of tomatoes, onions and jalapenos), drained well
* 1 bunch cilantro leaves, roughly chopped
* 3 cloves garlic, chopped
* 1 tsp!. cumin
* 1 tsp Mexican oregano
* 5 tbsp!. vegetable oil (sounds like a lot, but really, it isn’t!. Most of the oil will evaporate in the process!.)
* Salt and Pepper to taste
Method:
NOTE: this is a stir fry in the traditional Asian Style!. Have absolutely everything ready before you begin!. Once started there is no turning back! There will be no time to prepare any ingredients or to find something in a cabinet!. You have been duly warned!
Prepare Rice:
(note: this step can be done up to 2 days in advance as long as rice is stored in an airtight container in the refrigerator)
Heat 1 cup uncooked rice in a saucepan over medium heat, stirring constantly!. When rice is slightly browned and smells nutty, add chicken stock and turmeric!. Stir well to combine, return to a boil, reduce heat to low Cover and simmer 20 minutes or until rice is tender and all liquid has been absorbed!. Remove from heat, let stand 5 minutes then fluff with fork!. Set aside to cool!.
Set up ingredients:
Have rice standing by!. If prepared in advance and refrigerated, allow to warm to room temperature and fluff with fork before stir-frying!.
Roast, peel, seed and chop poblanos!. (a good tutorial on roasting peppers can be found here!.)
Place eggs in a bowl!. Add a small bit of salt and pepper and scramble with a fork!.
Prepare all other ingredients and have them where you can reach them as needed!. I prefer yo use small bowls or saucers for this, as it allows for quick addition to the stir-fry pan or wok, and counter space is rapidly reclaimed because the dishes can be stacked once used!. For spices I use $0!.89 3 packs of condiment bowls, which can be purchased at most mega-marts or online!.
Let’s Get Cooking!:
Grab your stir fry pan!. If you don’t have a stir fry pan, feel free to use a wok or just a very heavy skillet (cast iron works great as a stir fry medium!.)
Place pan over high heat and allow to get hot for about 2 minutes!. Add 1 tbsp oil!. The oil should begin to smoke almost immediately!. (This is a good thing!) Add eggs and scramble, stirring rapidly for about 1 minute!. Remove eggs and set aside!.
Wipe pan with a damp cloth if necessary to remove any stuck on bits of eggs!. If left in the pan they will burn, adding a rather unpleasant flavor and aroma!.
return pan to heat and allow to return to temperature!. Add 2 tbsp!. oil!. When oil just begins to smoke, add onion and stir rapidly until just translucent (about 45 seconds), Add garlic and poblano, stirring rapidly for about a minute!. Add Ro-Tel, cumin and oregano!. Continue stirring rapidly until the entire mixture is heated through, about 45 seconds!. Remove vegetables from pan!. and set aside!.
Return pan to heat and add 2 tbsp more oil (if there is oil left from the vegetables, just add 1 tbsp!.) When oil is smoking, add rice, stirring vigorously!. (The method here is more folding than stirring, but keep the rice moving at all times, otherwise it will stick and burn!.) When about 1/4 of the rice has crisped and browned, return the vegetables and eggs beck in, stirring rapidly to combine all ingredients and break up any large pieces of egg!.
Taste for seasoning and add salt and pepper to taste!.Www@FoodAQ@Com
Ingredients:
For the rice:
* 1 cup long grain white rice
* 2 1/8 cup chicken stock
* 1 tsp!. turmeric
For the Stir Fry:
* 3 eggs
* 2 poblano peppers, roasted, peeled and chopped
* 1 medium-small onion, chopped
* 1 10 oz!. can Ro-Tel? Mild (This is a mix of tomatoes, onions and jalapenos), drained well
* 1 bunch cilantro leaves, roughly chopped
* 3 cloves garlic, chopped
* 1 tsp!. cumin
* 1 tsp Mexican oregano
* 5 tbsp!. vegetable oil (sounds like a lot, but really, it isn’t!. Most of the oil will evaporate in the process!.)
* Salt and Pepper to taste
Method:
NOTE: this is a stir fry in the traditional Asian Style!. Have absolutely everything ready before you begin!. Once started there is no turning back! There will be no time to prepare any ingredients or to find something in a cabinet!. You have been duly warned!
Prepare Rice:
(note: this step can be done up to 2 days in advance as long as rice is stored in an airtight container in the refrigerator)
Heat 1 cup uncooked rice in a saucepan over medium heat, stirring constantly!. When rice is slightly browned and smells nutty, add chicken stock and turmeric!. Stir well to combine, return to a boil, reduce heat to low Cover and simmer 20 minutes or until rice is tender and all liquid has been absorbed!. Remove from heat, let stand 5 minutes then fluff with fork!. Set aside to cool!.
Set up ingredients:
Have rice standing by!. If prepared in advance and refrigerated, allow to warm to room temperature and fluff with fork before stir-frying!.
Roast, peel, seed and chop poblanos!. (a good tutorial on roasting peppers can be found here!.)
Place eggs in a bowl!. Add a small bit of salt and pepper and scramble with a fork!.
Prepare all other ingredients and have them where you can reach them as needed!. I prefer yo use small bowls or saucers for this, as it allows for quick addition to the stir-fry pan or wok, and counter space is rapidly reclaimed because the dishes can be stacked once used!. For spices I use $0!.89 3 packs of condiment bowls, which can be purchased at most mega-marts or online!.
Let’s Get Cooking!:
Grab your stir fry pan!. If you don’t have a stir fry pan, feel free to use a wok or just a very heavy skillet (cast iron works great as a stir fry medium!.)
Place pan over high heat and allow to get hot for about 2 minutes!. Add 1 tbsp oil!. The oil should begin to smoke almost immediately!. (This is a good thing!) Add eggs and scramble, stirring rapidly for about 1 minute!. Remove eggs and set aside!.
Wipe pan with a damp cloth if necessary to remove any stuck on bits of eggs!. If left in the pan they will burn, adding a rather unpleasant flavor and aroma!.
return pan to heat and allow to return to temperature!. Add 2 tbsp!. oil!. When oil just begins to smoke, add onion and stir rapidly until just translucent (about 45 seconds), Add garlic and poblano, stirring rapidly for about a minute!. Add Ro-Tel, cumin and oregano!. Continue stirring rapidly until the entire mixture is heated through, about 45 seconds!. Remove vegetables from pan!. and set aside!.
Return pan to heat and add 2 tbsp more oil (if there is oil left from the vegetables, just add 1 tbsp!.) When oil is smoking, add rice, stirring vigorously!. (The method here is more folding than stirring, but keep the rice moving at all times, otherwise it will stick and burn!.) When about 1/4 of the rice has crisped and browned, return the vegetables and eggs beck in, stirring rapidly to combine all ingredients and break up any large pieces of egg!.
Taste for seasoning and add salt and pepper to taste!.Www@FoodAQ@Com
yellow food colouring !.
but most people just throw in an oxo cube
but sometimes its all the spices in it !.Www@FoodAQ@Com
but most people just throw in an oxo cube
but sometimes its all the spices in it !.Www@FoodAQ@Com
Check out the many food web sites!.Www@FoodAQ@Com
Ummm!.!.!.!. fried rice isn't supposed to be yellow!.Www@FoodAQ@Com
chicken brothWww@FoodAQ@Com