Huang He Fried Rice
Elevate your weeknight dinner game with Huang He Fried Rice—a vibrant and flavorful dish inspired by the colors and aromas of China's famous Yellow River region. This quick and easy recipe features fluffy jasmine rice stir-fried with tender chicken, scrambled eggs, and a medley of fresh vegetables like diced carrots, green peas, and sweet yellow onion. Infused with the bold flavors of garlic, ginger, soy sauce, and savory oyster sauce, each bite delivers the perfect balance of umami and warmth. A touch of sesame oil and white pepper adds a distinctive aromatic finish, while scallions provide a fresh garnish. Ready in just 30 minutes, this versatile fried rice is ideal as a satisfying main course or a crowd-pleasing side dish. Perfect for using up leftover rice, Huang He Fried Rice is your go-to recipe for effortless, mouthwatering comfort food.
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 3 tablespoons vegetable oil
- 3 units garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 medium yellow onion, finely diced
- 1 medium carrot, diced
- 0.5 cup green peas
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 units eggs
- 1 cup chicken breast, diced into small cubes
- 2 units scallions, sliced
- 0.25 teaspoon white pepper
- 0.25 teaspoon salt
Instructions
Prepare all the ingredients by mincing the garlic and ginger, dicing the onion and carrot, slicing the scallions, and cubing the chicken breast.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken cubes and cook for 4-5 minutes until fully cooked and golden brown. Remove the chicken and set aside.
In the same wok, add another tablespoon of vegetable oil. Crack in the eggs and scramble them until just set. Break them into small pieces with your spatula and transfer to a plate.
Add the remaining tablespoon of vegetable oil to the wok along with the minced garlic and ginger. Sauté for 30 seconds until fragrant.
Add the diced onion and carrot, cooking for 2-3 minutes until softened. Stir in the green peas and cook for another 1 minute.
Increase the heat to high. Add the cooked rice to the wok, using a spatula to break up any clumps. Stir well to combine with the vegetables.
Return the cooked chicken and scrambled eggs to the wok. Stir in the soy sauce, oyster sauce, sesame oil, white pepper, and salt. Mix thoroughly to ensure even seasoning.
Continue to stir-fry for 2-3 minutes, allowing the rice to heat through and develop a slight toasty aroma.
Garnish the fried rice with sliced scallions before serving. Enjoy your Huang He Fried Rice hot!
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 31.3 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3129 mg | 136% | |
| Total Carbohydrate | 263.3 g | 96% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 14.9 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 288 mg | 22% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1891 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
