Yellow fried rice
It’s been a while since we last had Chinese-style fried rice. My husband and kids were excited. I had been planning on experimenting with a new recipe for fried rice for days. Hence, I reserved a bowl of pork adobo. If asado fried rice proved good, there was no reason why an adobo-flavored fried rice wouldn’t be better. The problem was coming up with a “new look”. Brownish fried rice, usually seasoned with soy sauce or oyster sauce, was already too ordinary. Besides, adding oyster sauce would ruin the flavor of the diced pork adobo that would go into the fried rice. So, I thought, something exotic looking, very aromatic but will not overpower the pork adobo and the mild flavors or the vegetables.
No, the coloring isn’t artificial. I added turmeric to make the dish yellow.
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I tried your baked tortang talong, it was great.. i just need to add more taste to the meat…
by the way, is this yellow rice same as yang chow fried rice?
hi connie … you have a very helpful and inspiring blog … thanks for generously sharing your recipes … am sure such generousity will bring you much blessings in return … where do you get turmeric? i have been looking for one because i would like to make yellow fried rice too! is it the same as luyang dilaw (can’t find that too)?
Niegel, no it isn’t.
Naya, spice section of the supermarket.