prep 0:20 total 0:40
In a large flat-bottomed wok or 12-inch skillet, heat oil. Add onion and chopped pork and cook over high heat, stirring, until pork browns and onions just start to caramelize. Add garlic, cooking briefly. Stir in crumbled and separated rice (make sure it is not overly wet) along with peas. Cook over medium heat, stirring for several minutes. 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).
In my zeal to find the perfect fried rice, I may have made myself the self-appointed fried rice queen. I had already "perfected" what I thought was the ultimate fried rice. But over time, little things crop up that remind me there is always room to grow. This recipe, the second in what I am sure will be a long line of fried rice variations of this particular type, is named after the Yellow River in China. The river itself has a slow, meandering course, which reminds me of the journey I take in creating fried rice heaven. This version of my fried rice takes a new course with the addition of turmeric, which gives it a signature look. I am sure you will enjoy this- I know I do!
0 Recipe Reviews
Subscribe for tasty updates: