Mixed Fried Rice Recipe

Mixed Fried Rice

Normal households usually have left-over rice, and typically they are either re-heated or fed to the pets. However, for wives, moms, house helps and or “kitchen masters” who are wise, sensible, practical, and not afraid to experiment, left-over rice and other left-over food can be turned into a delicious dish. Fried rice is one good example!

Here’s a very popular type of fried rice that can be “tweaked” or modified to fit the circumstance of the cook. The ingredients listed below can be changed to fit, for example, the dietary needs of the people who will be eating the food.

Here’s a money-saving tip: look what’s inside your ref. You may have there left-over adobo, or friend chicken, or egg omelet, or hot dogs, meat loafs, etc. All these can be used in the fried rice. Just make sure that they are still good! Minced dried fish (“Bulad” in Bisaya or “Tuyo” in Tagalog) can also be added to your fried rice. To do this, fry the dried fish first then remove the bones and mince. Add this to the fried rice together with the eggs when almost done.

To make the food fiber-rich, greens can also be added such as shredded kangkong. The peas can also be replaced with string beans cut into very small pieces.

Well, as Gary and George of MasterChefAustraliakeep saying: a good chef can work with anything – cook with anything!

So, happy cooking everyone!

Mixed Veggies and Meat Fried Rice

Ingredients:

  • 3 large eggs
  • 6 ounces roast pork/ground pork or ground chicken
  • 4 ounces frozen medium shrimp/chorizo debilbaoor spicy sausage
  • 5 tablespoons oil for stir-frying, or as needed
  • 1 medium onion, diced
  • 1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)
  • 4 cups cold cooked rice

Shrimp Seasonings:

  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon cornstarch

Preparation:

  • Lightly beat the eggs and set aside.
  • Dice the barbecued pork (or any meat you want).
  • Rinse the shrimp under warm running water to thaw. Shell, de-vein, and finely chop.
  • Toss the shrimp with the seasonings (the salt, pepper and 1/2 teaspoons cornstarch).
  • Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn pink.
  • Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan. Clean out the pan.
  • Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften, then add the peas. Stir-fry until the peas turn bright green and remove from the pan.
  • Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let the rice brown.
  • Add the beaten egg, stirring so that all the rice grains are covered.
  • Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together.
  • Taste and season with extra salt and pepper if desired.
  • Serve hot.
Healthy Tip!
  • Fried rice, especially when using left-over rice, is best eaten immediately.
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