Why is fried rice usually yellow?

[busydude]

It's in the curry powder.

They also add it to mustard to get that color.

 

[slag]

Saffron or turmeric? We usually don't put that in the fried rice we make at home, just either soy sauce or salt, so our fried rice is usually white or brown. Some people also beat an egg into the rice, so the grains are all coated and that makes it yellowy as well.

What? no.. thats not how they add egg to the rice. They fry the rice in butter, hence the yellow. Then they push the rice to the outside of the walk and beat in an egg or two or more.. takes a few seconds on the hot wok for it to solidify. Then they chop it up tiny and mix it back in with the rice. They dont just crack the egg on top of the rice.. lol

 

[dquan97]

Defintely not saffron (too expensive) or tumeric (doesn't belong at all) or egg (egg is cooked first, then rice is added). Fried rice is yellow because of the chicken seasoning. It could also be the curry, but the dish would be called curry fried rice.

<- worked in chinese restaurant

 

[dquan97]

They also add it to mustard to get that color.

Tumeric is added to mustard, not curry.

 

[sactoking]

I don't know that I've ever eaten at a chinese restaurant that had yellow fried rice. Hell, even the shit you get at the grocery store in the deli or in the freezer ain't yellow. I tend to believe that if your rice is yellow you pissed off a waiter or cook (who pissed on your food).

 

[Juddog]

If I have fried rice at the local Thai restaurants, there is no yellow in it at all. Just a bit of brownness from frying, mixing with oil, etc.. This is fried rice with eggs & veggies keep in mind. If I go to the cheap chinese kitchen place at the corner, where whatever you order is ready "ten minutes", then it's very yellow-ish. Both recipes are similar in listed ingredients - rice, veggies, and eggs. The taste is quite different though; to be honest the Thai food version tastes much better, but then again they use fresher vegetables, and garnish with freshly sliced cucumber and a slice of lemon.

 

[Scotteq]

I don't know that I've ever eaten at a chinese restaurant that had yellow fried rice. Hell, even the shit you get at the grocery store in the deli or in the freezer ain't yellow. I tend to believe that if your rice is yellow you pissed off a waiter or cook (who pissed on your food).

I make you 'special sauce'.... :ninja:

 

[busydude]

Tumeric is added to mustard, not curry.

Duh.. I meant mustard sauce. It is also present in the curry powder.

 

[GoSharks]

They fry the rice in butter, hence the yellow.

I've never knowingly had fried rice with butter in it. My mom doesn't use it; she doesn't have butter in the house.

 

[gorcorps]

the phrase "you are what you eat" comes to mind :hmm:

 

[Perknose]

Tumeric is added to mustard, not curry.

Turmeric is one of the KEY ingredients in most all curries.

It isn't added to curry, it's part of the definition of curry.

 

[Perknose]

Curry Powder is based largely on four spices: coriander, cumin, fenugreek and turmeric, with the possibility of many other ingredients being included. Out of eight well-known brands of curry powder (see labels below), the following ingredients were used in the frequency indicated:

Spices in Curry Powder: Times Used, Out of Eight Brands

Coriander Seeds, 8
Cumin Seeds, 8
Fenugreek Seeds, 8
Turmeric, 8
Cloves, 5
Garlic , 5
Curry Leaves, 4
Fennel Seeds, 4
Ginger, 4
Chillies, 3
Mustard, 3
Red Pepper, 3
Salt, 3
Cassia, 2
Black Pepper, 2
Poppy Seeds, 2
Anise, 1
Bengal Gram, 1
Cardamom, 1
Cassia buds, 1
Celery Seed, 1
Cinnamon, 1
Dill Seed, 1
Mace, 1
Nagkeser, 1
Nutmeg, 1
Onion, 1
Trifala, 1
White Pepper, 1

Formulations (of each brand):

Coriander Seeds, Turmeric, Chillies, Cumin Seeds, Fenugreek Seeds, Fennel Seeds, Trifala & Nagkeser (Fragrant Spices), Cloves, Cassia, Garlic, Curry Leaves and Salt.

Coriander, Turmeric, Chillies, Mustard, Ginger, Cumin Seeds, Fenugreek.

Coriander, Turmeric, Mustard, Bengal Gram, Cumin, Chillies, Fenugreek, Pepper, Garlic, Salt, Fennel, Poppy Seeds, Curry Leaves.

Coriander, Turmeric, Cumin, Salt, Fennel, Chilli, Cassia buds, Fenugreek, Garlic, Anise pepper, Cassia, Curry Leaves, Clove.

Cumin, Coriander, Fenugreek, Ginger, Turmeric, Dill Seed, Black Pepper, Red Pepper, Mace, Cardamom, Cloves.

Turmeric, Coriander, Fenugreek, Cumin, Ginger, Cloves, Cayenne Pepper, Cinnamon, White Pepper, Garlic, Onion, Celery Seed.

Coriander, Turmeric, Mustard, Cumin, Chillies, Fenugreek, Black Pepper, Garlic, Fennel, Poppy Seeds, Dried Curry Leaves.

Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Cloves, Onion, Red Pepper, and Ginger.

 

[Udgnim]

urine

besides providing yellow coloring, urine also provides the salt flavoring and H2O to keep the rice moist. Chinese people know how to kill two birds with one stone.

 

[busydude]

Turmeric is one of the KEY ingredients in most all curries. It isn't added to curry, it's part of the definition of curry.

Thanks, that is where I was getting at. Oh.. and yesterday I made Dum Aloo, and it was totally out of this world! You should try it if you have some time.

 

[rasczak]

Because Asians are usually so poor they use piss for color and flavor?

 

[Numenorean]

Uhm...most of the fried rice I've had isn't yellow.

 

[TuxDave]

It's yellow when you add chicken broth while frying for flavor. Saffron does make it yellow too but no way am I wasting saffron on fried rice.

 

[sdifox]

What? no.. thats not how they add egg to the rice. They fry the rice in butter, hence the yellow. Then they push the rice to the outside of the walk and beat in an egg or two or more.. takes a few seconds on the hot wok for it to solidify. Then they chop it up tiny and mix it back in with the rice. They dont just crack the egg on top of the rice.. lol

Butter is not part of Chinese cuisine...

 

[nutxo]

its chicken stock

fuckin retards.

 

[ahenkel]

Uhm...most of the fried rice I've had isn't yellow.

I was thinking this too. Most of the time its a soy sauce brown color.

 

[slag]

Butter is not part of Chinese cuisine...

They use it at the local kobe's steakhouse and its fabulous. I started using it when making fried rice at home also and the flavor is really good.

 

[ahenkel]

I usually use leftover pork fat from when I slow cook a pork shoulder, that or the fat from a roasted chicken. I do want to try duck fat at some point.

 

[destrekor]

Flied Lice?

rike some fried rice?

 

[sdifox]

They use it at the local kobe's steakhouse and its fabulous. I started using it when making fried rice at home also and the flavor is really good.

That's not butter

 

[ultimatebob]

The cheap ass Chinese buffets around me probably use yellow food dye to get that color