Why is yang chow fried rice yellow

Save my name, email, and website in this browser for the next time I comment. Search below for a particular recipe. Search Search. If you are unable to cook the rice the previous day recommended , cook the rice and spread it in a large tray and leave to cool thoroughly.

Do not use too much oil for fried rice, it will ruin the taste and texture. It is important to serve this dish immediately. Hi John, Sure you can. Thaw the shrimps, drain and dry with a kitchen towel, and you are ready to go! KP Kwan. The delicious dish, using the fresh char siu was an immediate hit. Not a grain was left. Many thanks! Hi Herman, Glad to know that it works well. Looks like you will a Chinese cooking expert real soon. Hi Justin, The typical Chinese does that, add sesame oil the last minute without heating it to avoid it from losing flavor.

You can add that if you like the taste. I also wrote an article of Yangzhou fried rice. It will be a little different from you. Thank you very much for the article. Hi there, am a first time reader of your blog and I really enjoyed the thoughtfulness and nifty tip you generously shares to produce that elusive Wok Hei standard. I am myself a huge fan of this particular fried rice I am Malaysian and ate this since childhood and have cooked this quite a few times but always come away from the experience feelint dissatisfied.

I have tried a few recipes from books and online, and everything from Nampla to peanut oil gets thrown in. Your minimalist approach is so rational and yes, I feel in my bones that it is IT. Will have a go at your recipe very soon. Thank you for sharing! Dear Delia, Thank you so much for sharing your thought. The aim of having these recipes published is to share what I learn from my experience. The greatest joy is when I know that someone is benefited from the recipes.

I assume you are living in Malaysia and think it is easy to get a high power gas stove, which cost less the RM That will make lots of difference to all the stir-fried dishes you produce.

If not, use my workaround method with a smaller stove and hope it will still dish out wonderful fried rice dishes. Shrimps Wash, remove the head, tail, and shell. Char Siu Char Siu is the Chinese name of barbecue pork. Scallion Cut the scallion crosswise into short pieces. Garlic Saute some minced garlic with some vegetable oil until it turns aromatic. Mix the egg yolks with the rice. Each grain of rice is coated with egg yolks, like mini omelets. Break the egg whites into small pieces.

Prep Time 15 minutes. Alba from USA, Mr. Michael and Ms. They were beyond happy for this visit because they learnt how to prepare some classic Chinese dishes at home. Our Guests in a Chinese Family. Hal, Ms. Annette from UK paid a special family visit to a local Xi'an family arranged by our company. They said they had ever eaten fried rice and liked it a lot during their last China trip, so they especially booked this tour in the hope of learning to cook the well-known Yangzhou Fried Rice from the Chinese hostess on spot.

Rajada, Mr. Shaun in a Chinese Family. Rajada and Mr. Shaun from Thailand, and Mr. They highly favored it and commented in their feedback:" It was nice to meet you in Xi'an and thank you for sending the photo taken at the home of the host for our home cooked meal.

It was such a memorable moment and the highlight of our tour in China. The host was gracious and the dishes were excellent. My son and I enjoyed learning a few tricks of cooking from her, and even I bought some delicious cooking sauce from China to cook my dishes at home with Mr. Yuan's help. All in all, the arrangements of the trip you planned for us had given us much value for the money See details at Ms. Rajada's feedback. Rule 1: Use the Right Rice Almost Any Rice Fried rice recipes typically call for Chinese-style medium -grain rice, though Thai-style versions use fragrant jasmine, and Japanese-style fried rice can even be made with short-grain sushi rice.

Fried rice is undeniably bad for you, setting you back calories and 14 grams of fat. Brown rise is better, with only calories and a generous 3. Chinese cooks normally use soybean oil, vegetable oil, or peanut oil, all of which have a high smoke point.

Peanut oil usually has a pleasant nutty flavor and is suitable not only for stir-frying but also for deep-frying. Canola oil, which has a high smoke point but a neutral flavor, is also a good choice.

A wok uses less oil than a conventional large skillet, and its high, sloping sides contain most of the splatter. The cooking is very quick and requires attentive stirring. Carbon Steel woks are by far the most popular option, and for good reason.