Huang He Fried Rice

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 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 lamb or 3 ounces cold cooked roast lamb, 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

Recipe

• 1 in a large flat-bottomed wok or 12-inch skillet, heat oil.
• 2 add onion and chopped lamb and cook over high heat, stirring, until lamb 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 lamb, 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 lamb, 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.