Tuesday, March 8, 2011

Cusinera’s SPECIAL FRIED RICE

BUSOG! SARAP! FRIED RICE© BUSOG! SARAP! 2011

This Special Fried Rice is considered a comfy food in the TRIBE’s household.  On its own, in my opinion it’s already a complete meal.  The kids love this for breakfast and won’t even notice that it contains vegetables.  Great as “baon” (homemade packed meal) for work or school.

This recipe is so flexible when it comes to the meat ingredient, instead of diced ham……you can use leftover roast chicken, bacon, spam or even flaked canned tuna, the options are endless!

 

Busog! Sarap! SPECIAL FRIED RICE

INGREDIENTS:

1 extra large bowl of steamed rice (cooked the day before)

1 cup of diced ham

1 1/2 cup defrosted vegie mix (corn/peas/red capsicum)

1 large onion, slice

2 garlic cloves, peeled and crushed

2 tbspn cooking oil

1/8 cup of dark soy sauce

good pinch of ground black pepper

3x plain rolled omelette, sliced into rolled strips

*used U.S Measuring Cups & Spoons

FRIED RICE INGREDIENTS© BUSOG! SARAP! 2011

 

COOKING PROCEDURE:

FRIED RICE PREP STEAMED RICE© BUSOG! SARAP! 2011

~  Rinse hands and knead the cold rice to separate the grains, make sure there are no lumps and set aside.

FRIED RICE STEP1© BUSOG! SARAP! 2011

~  Heat oil in a large non-stick deep frying pan.  In medium- high heat, add the crushed garlic and sliced onion.  Cook till onion is translucent and the garlic are golden brown.

DO NOT BURN THE GARLIC!!!  If the garlic are burnt, it will have a bitter taste to it…

FRIED RICE STEP2© BUSOG! SARAP! 2011

~  Add in your chopped ham and and stir it for 1 minute.

FRIED RICE STEP3© BUSOG! SARAP! 2011

~  Mix in your drained defrosted vegie mix and pepper, cook for another minute or so.

FRIED RICE STEP4© BUSOG! SARAP! 2011

~  Add in all your rice and mix it thoroughly with the rest of the ingredients in the wok.

FRIED RICE STEP5© BUSOG! SARAP! 2011

~ Once the vegie and ham are truly mixed with the rice, pour in your soy sauce all over the top.

FRIED RICE STEP6© BUSOG! SARAP! 2011

~  Using your wok flat ladle, mix the fried rice well till all the rice are covered with the soy sauce.  If you find lumps of rice,  stab it with your wok ladle to break it down and separate the rice grains.  Do this while you’re stirring your fried rice.  Keep mixing the fried rice continuously to avoid rice sticking to the base of the wok.

~  Add half of your shredded egg omelette to the fried rice and stir it in.  Remove the wok from the stove burner and place your fried rice into a large serving bowl.

BUSOG! SARAP! FRIED RICE© BUSOG! SARAP! 2011

~  Before serving, garnish the top of your fried rice with the left over shredded egg omelette.

 

NOTES:

  • You can add shelled prawns with your fried rice.  Raw prawns, add after you cooked your onion and garlic and cook till its pink all over.  Cooked prawns, add after your vegie mix and stir it a couple of times before adding in your rice.
  • To distribute the soy sauce in your rice evenly, you can use two wok ladles and stir the rice in both sides, and use them both to break down your rice lumps.  This method is faster then just using one wok ladle.

9 comments:

  1. I would like to dig my spoon into that heap of rice... it's a complete meal on intself... yum!

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  2. @Malou~ I know=) diba? You got the ulam, veggie and rice all in one. I like eating this while watching tv=)

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  3. This is a great idea for a lunch meal. Might make it next week. I think it's funny how kids don't realise there are vegies in fried rice.

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  4. OMG, this fried rice is really loaded with yummy sahog stuff Althea! So loaded that someone might ask. . . would you like some rice on those sahog? LOL! Looks soooo yummy! :)

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  5. Nakakagutom. I'd like a plate or two, please.:)

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  6. A complete meal all in one. I like to have w/ chili and green onion,it adds an extra kick.

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  7. yeah add some spring onions in there. BUT, i would avoid using soy sauce as it is too salty (and your fried rice will just be all taste like soy sauce).

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    Replies
    1. The amount of soy sauce used just gives enough saltiness...not too salty in my opinion and it does blends well with the rest of the ingredients.

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