Tasty FRIED RICE recipe

[splmbrg]

hello sisses. ask ko lang kung may nakaaalam kung pano nagagawa yung yellow fried rice? yung kagaya sa savory and hap chan? or yung sa chow fan ng chowking? i've tried adding turmeric dati kaso may bitter taste so i have to add other spices pa para hindi malasahan yung pait ng turmeric. sa rice in a box din, nakita straight from their rice cooker, yellow na yung rice. sana may makapag share how. thank you!

hindi ko pa natry ang sa savory and hapchan, pero try using atsuete oil instead na turmeric.

...For my garlic fried rice, I always put vinegar tapos sa alat naman minsan patis minsan toyo.

[crzysxycl]

^thanks sis. will try atsuete oil.

[ellipsis]

naghanap din ako ng way para maging yellow yung fried rice as my nephew loves fried rice and java rice. here's what we are doing at home:
rice
star margarine
maggi savor
pinch of salt
garlic

cook as usual and then add egg, corn and carrots, or adobo flakes, or basically anything you want.  = )

my variation is i don't fry the rice anymore, i use steaming hot rice, mix everything and then add precooked garlic bits in the end. i find it tastes the same. kase usually, 430 ng umaga ako nagluluto nito. mas mabilis and my nephew loves it.

[milishiu]

You can also try Kimchi Friend Rice, easy to make.

cooked rice (1 big bowl)
garlic (more or less 2-3 cloves)
Kimchi (1 cup; you can also chop the kimchi to smaller pieces for bite size)

saute the garlic, then put the rice when the garlic is golden brown then put the kimchi (put also the remaining sauce from the kimchi for added flavor and coloring to the rice) then blend them all together.

The main trick in making a very fine fried rice is to just fold the sides to the center of the pan and flat out the rice repeatedly until he condiments and other flavor blend together; to avoid big lumps and sticky rice feeling in eating a fried rice. My dad also taught me to use the rice scooper (the flat one) from the rice cooker in cooking fried rice, to easily even out and scoop the rice from the sides to the center of the pan.