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How to get Yellow Colored Fried Rice??

Barbarainnc Aug 14, 2013 06:38 AM

I ate fried rice and it was yellow in color. So, do they put yellow food coloring in the water when cooking the rice? Or do they add yellow food coloring when cooking it in the wok with the other ingredients?
It was so evenly colored. It was not saffron, turmeric or curry flavored. Thanks for helping me out. :) :) :)

Change of subject, I've heard Egg Shade Yellow Food coloring is used in Egg Drop Soup to color it.

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    ferret RE: Barbarainnc Aug 14, 2013 06:42 AM

    Why couldn't it be turmeric? It's hardly perceptible in small quantities (although it puts out a lot of color).

    1 Reply
    1. re: ferret
      fldhkybnva RE: ferret Aug 14, 2013 03:49 PM

      I always thought it was turmeric. My local Chinese takeout restaurant has yellow rice and I think somewhere on Chow before someone mentioned it was turmeric.

    2. byrd RE: Barbarainnc Aug 14, 2013 06:45 AM


      2 Replies
      1. re: byrd
        thimes RE: byrd Aug 14, 2013 07:02 AM

        I was going to say annatto too. It is often used in rice dishes to give that yellow color (though typically latin dishes - think arroz con pollo). The seed is often infused into oil and the oil is used rather than the actual seed.

        1. re: thimes
          Veggo RE: thimes Aug 14, 2013 07:04 AM

          And it's far less costly than saffron.

      2. p
        Puffin3 RE: Barbarainnc Aug 14, 2013 06:51 AM

        Where did you ate the rice? That ought to help.
        Doesn't take much saffron to color rice and you'd not likely taste it.

        1. JungMann RE: Barbarainnc Aug 14, 2013 07:04 AM

          My guess is you had rice cooked in water seasoned with annatto. There are seasoning packets for rice available in Latin American markets that combine MSG and annatto to produce that familiar arroz amarillo color.

          1. coll RE: Barbarainnc Aug 14, 2013 07:09 AM

            Most lower end restaurants use yellow food coloring. Especially Mexican. Just add as it's cooking. Lots cheaper than real spices.

            1. mrbigshotno.1 RE: Barbarainnc Aug 14, 2013 11:15 AM

              Asian joints buy egg shade by the 4gal/cs. Rice, soup, batters etc.

              3 Replies
              1. re: mrbigshotno.1
                fldhkybnva RE: mrbigshotno.1 Aug 14, 2013 03:50 PM

                Interesting, even if it includes eggs, they add "egg shade" what is that exactly?

                1. re: fldhkybnva
                  mrbigshotno.1 RE: fldhkybnva Aug 14, 2013 04:04 PM

                  Food service name for yellow food coloring.

                2. re: mrbigshotno.1
                  ipsedixit RE: mrbigshotno.1 Aug 14, 2013 06:57 PM

                  That's an over generalization.

                3. greygarious RE: Barbarainnc Aug 14, 2013 03:29 PM

                  It could also be cooked in broth. I bought "tomato-chicken" base online, not knowing it would contain hot peppers. A little capsicum goes a long way for me, so I started cooking my rice in a diluted broth made from the base. Although the base is brick red, the rice comes out quite yellow.

                  1. v
                    Violatp RE: Barbarainnc Aug 14, 2013 03:34 PM

                    I just made some with turmeric. Couldn't taste it at all, but the rice was definitely quite yellow.

                    1. d
                      Dirtywextraolives RE: Barbarainnc Aug 14, 2013 03:36 PM

                      If not using a spice like saffron or turmeric, it could be they used annatto, which comes from an achiote seed, and is very prevalent in Latin cuisines, and is used to color butter, margarine & cheese.

                      1. jen kalb RE: Barbarainnc Aug 14, 2013 03:46 PM

                        bijol is a commercial product you can buy in stores that sell to hispanic community - it provides the red (becomes yellow) color of annato (achiote).


                        NOTE: the bijol DOES include yellow and red food coloring.

                        sazon (the goya packets) also include the annato coloring, but also flavoring, which you may or may not want in your fried rice.

                        I suspect most yellow rice you see is colored by a bijol type product - Ive seen it sometimes in Indian stores.

                        Its also possible to buy achiote oil or for that matter make if from the dried seeds, but if you just want the color bijol is what I recommend.

                        1. h
                          Hobbert RE: Barbarainnc Aug 14, 2013 03:52 PM

                          I make a turmeric rice dish and the turmeric isn't really detectable. It's briiiight yellow.

                          1. Atomic76 RE: Barbarainnc Aug 14, 2013 06:51 PM

                            I was always wondering the same thing.

                            I tried turmeric, but it made the rice a bright neon yellow - not the same as chinese takeout. And too much of it gives the rice an awful chalky taste.

                            I tried saffron, and it was closer, but it didn't tint the rice evenly. And too much of it is also noticeable taste-wise. Not to mention it's expensive, I doubt they are using that.

                            I'm guessing it probably is food coloring, since they do use it (red food coloring) in the bbq pork that comes in the rice as well.

                            1. m
                              mikeyboye RE: Barbarainnc Feb 25, 2014 03:59 PM

                              My mother used to make yellow rice but used some powder from a very small can and used like a 1/2 teaspoon. I wish I knew what it was called.

                              2 Replies
                              1. re: mikeyboye
                                Puffin3 RE: mikeyboye Feb 26, 2014 07:19 AM

                                Annato seeds.
                                Natural universal yellow food coloring. A few go a LOOOOONG way!

                                1. re: Puffin3
                                  boyzoma RE: Puffin3 Feb 26, 2014 08:01 AM

                                  This month's Penzey's Catalog has a recipe that uses Annato oil. The recipe originated from Angelina Liautaud with her Enchi-Lagna recipe. (I have on my must make list now).

                                  To make annatto oil: Combine 2 Cups of corn oil or lard with 1/4 Cup ANNATTO SEEDS in a saucepan. Simmer over low heat until the oil is a rich red; 10 minutes should do it. Don't use too high a heat or simmer too long or the seeds blacken and the oil loses its color. Strain out and discard the seeds. If you're not going to use the oil right away, store in the refrigerator.

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