I agree with Pookie. Leaving food out is not a good idea. It is a feeding ground for bacteria, especially the closer it get6s to room temp.
I also agree with the poster who said it may be saffron/ I think that is what it is. Also, scrambled egg is used and that may add to the color.
Fitness Minutes: (77,815)
15,449 8/18/10 2:10 P
ACK... do NOT leave rice sitting out until at room temperature!!
No no no!
Cool rice you intend to use later by running under cool water.
It MUST be kept refrigerated, rice is a haven for bacterial growth that can cause food poisoning.
Edited by: -POOKIE- at: 8/18/2010 (14:11)
8/18/10 9:01 A
Fitness Minutes: (3,138)
141 8/16/10 10:02 P
Just be sure when you make your fried rice to use day old COLD rice. Plan ahead and either make it the night before or make extra for another dish. Let it sit out until it is room temperature-ish. Give it a good toss and then stick it in the fridge. The consistency will be much more similar to the fried rice you get from the take out
Traditionally Chinese fried rice is typically brown unless it's a curried fried rice or house special fried rice. But it's the curry powder which in turn contains TURMERIC. It's not saffron, it's plain old turmeric that gives a yellow color with no extra flavor really. Now if you make your own you can always get the Yellow rice packs in the grocery store which these contain saffron.
What is the difference? Turmeric is a spice made from grinding the roots of the Curcuma longa plant, also called curcumin. It is a prime ingredient in curry powder and figures heavily in Asian cuisines. Because it imparts a vivid yellow color to the food it is cooked with, it is often used to color as well as flavor condiments, rice dishes and sauces.
Turmeric's active ingredient is curcumin. It is thought to be an anti-inflammatory, as well as an antioxidant. Antioxidants are substances that are thought to help prevent aging by inhibiting the breakdown of cells by oxidation.
Saffron is a very costly spice, used to flavor and color food. The spice is actually the dried stigma (tiny threadlike strands) of the Crocus Sativus Linneaus, a member of the iris family. A flower's stigma accepts the pollen that is produced by the stamen, which becomes the seeds of the next generation. Each stigma is very small, and tens of thousands of individual strands go into a single ounce of the spice; since the stigmas are hand-plucked from the individual flowers, saffron's high cost becomes more understandable. It is thought that saffron is the most expensive spice in the world.
8/10/10 11:14 P
Tonight we had Chinese carry out - which is a rare treat at our house. I make a lot of stir fry dishes, and try to incorporate ideas from the restaurant.
Of course, DH really liked their fried rice. It didn't have near as much added veggies as mine would, and of course was higher in fat and sodium. But he wanted to know what made it yellow. I am guessing a spice.
Does anybody know? I would like to recreate it in a healthier form.
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