Best Yellow Fried Rice Recipes

YELLOW CURRY FRIED RICE

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, and jalapeno pepper. Stir in almonds and saute until zucchini is slightly soft, about 5 minutes.
• Add 1 tablespoon soy sauce and saute for a few seconds. Add cooked rice, garlic, remaining soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, crushed red pepper, and salt. Saute until rice is heated through and takes on a nice toasty texture, about 5 minutes.
• Remove from the heat and stir in butter until combined. Cover and let sit for about 3 minutes before serving.

YELLOW FRIED RICE

Steps:

• Cook rice according to package directions.
• Refrigerate until cool or overnight.
• In a large nonstick skillet, saute chicken in 1 Tablespoon butter over medium heat for 5 minutes or until no longer pink.
• Remove from skillet.
• Add remaining butter; cook egg over medium heat about 1 minute or until almost set, then separate into small pieces, cooking until dry.
• Remove from skillet.
• Add rice to skillet.
• Cook, stirring frequently, over medium heat 10 minutes.
• Add peas and carrots and onions.
• Cook 5 minutes.
• Return cooked chicken and egg to the rice mixture.
• Add soy sauce.
• Cook until all is heated through.

FRIED RICE NOODLES WITH SHREDDED PORK AND YELLOW CHIVES

Steps:

• Leave pork in the freezer for about 20 minutes, so it's fairly firm (but not frozen) for cutting.
• Soak the rice noodles in warm water for 20 minutes; drain thoroughly.
• Cut the pork into thin slices, then stack the slices and finely shred.
• In a small bowl, combine the pork with the marinade ingredients.
• Heat a wok or large skillet until it's hot.
• Add 2 tbsp oil and the garlic.
• When the garlic has browned slightly (15 seconds) add the pork and stir-fry for 2 minutes.
• Remove the pork and garlic with a slotted spoon.
• Reheat the wok and add the remaining 2 tbsp oil.
• When it's very hot add the noodles, sprouts, and chives and stir-fry for 30 seconds, then add the oyster sauce, rice wine, soy sauces, chicken stock, salt, and sugar.
• Continue to stir-fry for 5 minutes over medium heat.
• Return the pork and garlic to the wok, continuing to stir-fry for another minute.
• Give the mixture several more good stirs, add the sesame oil, and turn out onto a platter to serve.

THAI YELLOW FRIED RICE WITH SHRIMP

Steps:

• 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!