Still, it’s definitely not as bad as it’s been made out to be. This rice dish is a way to incorporate a lot of leftovers, so other ingredients often stain the rice. You do lose the fiber, though (only a gram in a serving), and you get hardly any vitamins at all. Fried rice is yellow due to additives like turmeric, a thinned out soy sauce, or beta-carotene heavy vegetables like carrots and red bell pepper. “Calorie for calorie, they’re about the same,” says White. In Indonesia, people make yellow rice to. Spanish yellow rice is a staple dish for many Hispanic cooks. But even though it’s trendy to avoid white rice because it’s a high-glycemic carb, it’s not so bad. Yellow rice, made yellow with turmeric or saffron, is very popular in many countries. Brown rise is better, with only 215 calories and a generous 3.5 grams of fiber per cup. Turmeric will color the rice a beautiful bright yellow. A large portion generally runs in the thousands of calories.įried rice is undeniably bad for you, setting you back 450 calories and 14 grams of fat. Some tips for making Java Rice Yellow Fried Rice: This variation of fried rice consists of cooking the cooled rice in a buttery mixture. That dark brown color in the noodles? It comes from soaking up all that oil. Sodium nitrite is another ingredient present in soy sauce that contributes to the yellowing effect. Soy sauce contains sodium nitrate which makes the food yellow. “Expect your protein to be a bit more moist and tender, with less crunch than usual,” says White.Ī serving of crispy noodles can set you back as much as 200 calories and 14 grams of fat, and Lo Mein is even worse. Another reason why fried rice might turn yellow is due to the addition of soy sauce. Here’s an inside tip: Order your meal cooked in vegetable stock (a traditional Chinese style of cooking called “stock velveted”) to reduce the calories in your dish by 150-300 and the fat by 15-30 grams. And no matter what, always make your order “half sauce.” That way, you get half the sauce-and half the calories-of what they’d normally use in the dish. Instead, White suggests hot mustard sauce, hoisin sauce, or oyster sauce. Try to get the authentic Korean kimchi that is made of Napa cabbage. Kimchi: good kimchi makes good fried rice. If you can’t find jasmine rice, use any white rice short or medium grain rice like basmati rice. Use leftover refrigerated/chilled jasmine rice for kimchi fried rice recipe.
Steer clear of thick gravy or sauces made from sugar, flour, or cornstarch (such as those found on General Tso’s or Sweet and Sour Pork). Rice: best to use day old rice refrigerated. “You’re going to get less oil than you would with a fork,” adds White. Anything breaded, fried, or coated in flour is not.Ĭhopsticks are your friend. We asked Jim White, R.D., a Virginia-based dietician, to help us make some smarter choices.Īnything steamed is obviously good, as is Jum (poached), Chu (broiled), Kow (roasted), Shu (barbecued), lightly stir-fried, dry stir-fried, or braised. Chinese food may be tasty, but more often than not it’s an ab-killer.
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