Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, colored fried rice. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Colored fried rice is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Colored fried rice is something which I’ve loved my entire life.
In a skillet, cook and stir the rice, onions, carrot, peas, soy sauce and parsley in oil until onions are tender and rice is heated through. Add egg; cook and stir until egg is completely set. Cook rice according to package directions. The key to Korean fried rice is to use one-day-old, leftover rice; freshly cooked rice causes the fried rice to be sticky and soggy in texture.
To get started with this recipe, we must first prepare a few components. You can have colored fried rice using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Colored fried rice:
- Take 2 cups rice
- Get Carrots
- Make ready Onions
- Make ready Green pepper
- Make ready Seasonings
- Take Food colour
- Take Stock
Or do they add yellow food coloring when cooking it in the wok with the other ingredients? It was not saffron, turmeric or curry flavored. A plate of perfect fried rice should have a slightly brown surface and a soft and chewy center. The surface of the rice grains should be dry enough to get the good browning effect while frying.
Steps to make Colored fried rice:
- Wash and drain your rice then fry it with 2 cooking spoon of oil till it starts to brown.
- Then add peas and seasoning and stock and cook till soft. Then drop some colorings distancing one colour from the other so that they don’t mix up.
- Before 5 minutes to offing your stove add your sliced carrots. Then after turning off add your diced green pepper.
- Serve with salad and any steak you want.
A plate of perfect fried rice should have a slightly brown surface and a soft and chewy center. The surface of the rice grains should be dry enough to get the good browning effect while frying. The surface moisture of the wet rice can rapidly reduce the temperature, causing the rice to stick together and does not brown efficiently. At the Chinese restaurant I worked at, they made the rice for fried rice ahead of time. I think the rice getting older and drier in combination with being mixed with soy sauce is what attributed to that dark brown color. tl;dr - mix old rice with soy sauce, let it sit for a day or so Tips For Making The Best Fried Rice: Ok, let's get right to it.
So that is going to wrap this up for this exceptional food colored fried rice recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
