They said that fried rice most likely originated in China as a method of using up leftover rice.

FRIED RICE WITH OYSTER SAUCE

Another request by my daughter!
Here I used Mama Sita’s Palabok Mix.

YOU NEED…….

* tsp salt
* 1 3/4 tsp Mama Sita’s Palabok Mix
* 3 tbsps Oyster Sauce
* 3 tbsps Vegetable oil
* 1 1/2 tsp garlic, crushed
* 3 cups leftover, boiled rice
* 2 pcs eggs, scrambled, fried and cut into strips
* 1/2 cup carrots, chopped finely
* 1/2 cup cooked green peas, frozen

HOW TO…….

*1.) Dissolve salt and Mama Sita’s Palabok (Shrimp Gravy) Oyster Sauce.

*2.) Heat oil. Sauté garlic and toss in leftover boiled rice. Stir-fry over high heat until garlic is golden brown.

*3.) Add Salt-Palabok Mix-Oyster Sauce mixture. Stir-fry.

*4.) Add the remaining ingredients one at a time: scrambled eggs, carrots and green peas. Continue cooking for another 2 minutes.

GARLIC-BASIL AND SPRING ONION FRIED RICE

This is onother fried rice sorti from my files, which I usually cook whenever I’m grilling Liempo or for my “Longsilog combo”!
Masarap talagang kaparis ng longganisa, for recipe see my homemade Longganisa entry.

YOU NEED…….

* 6 cups of cold cooked rice
* 8 to 10 tbsps. vegetable oil
* 1 whole garlic, peeled and finely chopped
* 1 tbsp. of finely chopped basil leaves
* 2 pcs. spring onion, chopped
* 1/2 small onion chopped

HOW TO…….

SHRIMPS-CURRY FRIED RICE

It’s been a while since we had any-style of fried rice. My kids were too excited. This was an experiment with a new recipe for fried rice. It turns out something exotic looking very aromatic but not overpowered the small shrimps and the vegetables.

YOU NEED…….

* 4 to 5 cups cold cooked rice
* 1 1/2 knorr cubes
* salt and pepper
* 100 g small shrimps
* 1 spring onion
* 1 medium-sized carrot
* 4 to 5 tbsps. curry sauce (bottled)
* 1 onion
* 4 cloves garlic
* 2 eggs, beaten
* 20 g green peas
* 5 to 8 tbsps. canola oil

HOW TO…….

MY SAUSAGE FRIED RICE

Just to get rid some left over and to give an idea to others, I’m sharing this to all!

YOU NEED…….

* 4 cups of cold cooked rice
* 3 Eggs, beaten
* 2 pcs. left over Sausages
* 3 pcs, Scallions
* 4 cloves crushed Garlic
* 1 tsp. dried or fresh Basil leaves
* some Salt and Pepper
* some Canola oil

HOW TO…….

*1.) Heat a pan, pour some canola oil.
Saute scallions, garlic, sausage, and basil leaves.

*2.) Add cold rice continue stirring over medium heat.

*3.) Heat some oil in a other pan, add beaten egg., then add to the rice stirring over low heat, season with salt and pepper.

HAM AND CHORIZO FRIED RICE

It is basically a Chinese style FRIED RICE except I did not add eggs. Instead ham and chopped chorizo is mine!

YOU NEED…….

* 6 cups of cold cooked rice
* 2 to 3 pcs. chorizo de bilbao cut into rings or chinese chorizo
* some salty ham
* 2 pcs. spring onion
* 1 red bell pepper
* 1 green bell pepper
* 1 carrot
* 3/4 cup of sweet corn kernels, drained
* 5 tbsps. vegetable oil
* salt and pepper

HOW TO…….

QUAIL EGGS FRIED RICE IN ADOBO SAUCE

An Austrian, a family friend, ask me sometime; “Why Filipinos Are Always Eating Rice for breakfast?”
In the Philippines we eat rice in every meal, everyday – breakfast, lunch and dinner. I love bread as well but it has always been like this in our country. I guess it has something to do with culture and traditions including geographical reasons. Although some filipinos no longer eat rice during breakfast, some reasons are because of work where no one has time to spend the morning in cooking so cereals and bread replaced it.

YOU NEED…….

* 5 to 6 cups of cold cooked rice
* 18 pcs. hardboiled and shelled Quail eggs
* 1 whole garlic crushed and peeled
* 2 pcs. spring onions cut into rings
* half a bunch of chives, chopped
* about a cup of Adobo sauce (left over sauce of adobo)
* some vegetable oil
* salt and pepper

HOW TO…….

1.) Heat the vegetable oil in a wok or frying pan. Throw in the garlic, stir fry for about 10 seconds until garlic is golden brown.

2.) Add the rice stir then the adobo sauce. Season with a little salt and some pepper. Cook, stirring, just until the rice is heated through.

3.) Add the quail eggs, give the fried rice a couple of stirs and serve with spring onions and chives on top.

GARLIC-YELLOW BELL PEPPER FIED RICE

This is another fried rice sortiment from my files!A foreigner probably didn’t know is just how many ways we eat our rice.  We Asians love our rice, no doubt, I know a lot of Filipinos who just can’t seem to make the shift from rice to bread or noodles. It’s not the same, they say.

YOU NEED…….

* 4 cups cold cooked rice
* 1 yellow bell pepper
* 1 spring onion
* half a head of garlic
* salt and pepper
* some cooking oil

HOW TO…….

PORK ADOBO FRIED RICE

So, today’s brunch pork adobo fried rice. It was the left over from my pork adobo the other day. Then, I cooked the fried rice, with lots of crushed garlic, and when the rice was heated through, I just stirred in the pork adobo meat and some salt for more taste. I serve it with cherry tomatoes and banana for everyone!

YOU NEED…….

* about 4 cups of cold cooked rice
* a small bowl of left over pork adobo
* some crushed garlic, peeled
* some vegetables oil
* salt to taste

HOW TO…….

HAMONADO FRIED RICE

Today’s breakfast and lunch for the kids and myself, a fried rice dish made with cold cooked rice, a single pork piece of pata, left over sauce of pata hamonado and three eggs. I would say it is a BRUNCH!
Left over sauce like adobo, caldereta, etc…….here I used the sauce of my pata hamonado, would perfectly goes with fried rice as seasoning. That was when I realized that well-seasoned meat, even when cut into very small pieces, is an ideal ingredient for chinese-style fried rice. My adobo fried rice came about based on that principle. The same thing is true for highly-seasoned fish. If you haven’t discovered it yet, tinapa (smoked fish) goes so well with minced vegetables in a chinese style fried rice.

YOU NEED…….

* 3 tbsps. vegetable Oil
* 3 Eggs
* 3 clove Garlic, crushed and peeled
* 4 cups of cold cooked rice
* a cup of Pata hamonado Sauce
* 1 tsp. Vegetable broth powder, for more taste or 1/2 broth cube

HOW TO…….

—Fry first the scrambled eggs. Then in the same pan saute garlic add cold cooked rice and pour in the pata hamonado sauce. Season with about a teaspoon of broth powder or cube you can also use salt. Cook, tossing to break the rice, until well blended and the rice is heated through. Add the chopped egg and toss a few more times. Serve at once. We ate it with “Bagoong guisado” and hot coffee with milk.

SUMMER VEGETABLE FRIED RICE

Last week I bought this frozen summer vegetables from SPAR, a supermarket here in our place.  Now, the question was, what to do with it? I had plans to make a fried rice dish for lunch today, so I decided to throw in almost 2 cups of it. The outcome was delicious and tasted fresher and much less greasy than Chinese takeout. I used these vegetables just because that was what jumped out at me when I opened the freezer. Consist of: Carrots, Turnip Cabbage, Leek, Green Peas and Potatoes.

YOU NEED…….

* 3 cups cold cooked rice
* almost 2 cups of summer vegetables (depends upon your preferences)
* 2 tablespoons of any vegetable or canola oil
* some sliced spam
* 1 onion, chopped
* 3 garlic cloves, minced
* Salt

HOW TO…….

Heat vegetable or canola oil in a large wok over med-high heat. When oil is hot add onion, garlic and frozen summer vegetables. Saute for about 4-5 minutes until beginning to soften. Add spam and cold cooked rice, adjust salt if necessary.

CRAB MEAT FRIED RICE

Crab meat it is used in many cuisines across the world!

YOU NEED…….

* 4 cups of cold cooked rice
* 1 can of crab meat
* 1 tsp. sambal oelek (chilli hot)
* 1 onion
* 4 cloves garlic
* chopped cilantro or coriander
* some vegetable broth powder
* some vegetable oil
* some scallions
* salt and fresh ground pepper to taste

HOW TO…….

BEEF FLAVOR PASTE FRIED RICE

This was a request by my son Roni who’s craving for fried rice since last week.
Instant Beef Flavor Paste uses for prepare a beef soup base for noodle, but this time I tried to use it for fried rice without hassle, instant beef flavor paste is made life much easier when you are craving for a beef flavor for your fried rice. I just added some boiled mix vegetables in it. Ingredients: Onion, salt, soya bean oil, water, garlic, yeast, sugar, cinnamon, citric acid and ginger. I bought it from chinese store near us. It’s made from Thailand.
A simple way to enjoy an exotic, full-flavored beef in your fried rice witout adding beef meat.

YOU NEED…….

* 4 cups cold cooked rice
* 4 tbsps. vegetable oil
* 3 tbsps. instant beef flavor paste (from bottle)
* 4 cloves garlic, minced
* about 75 g boiled mix vegetables (frozen)
* some salt to taste
* some fresh ground pepper

HOW TO…….

TOCINO FRIED RICE

This is a request by my hubby, who’s fund cooking fried rice with Tocino oil…meaning the oil in which the tocino fried, then the leftover oil he will make fried rice out of it!
And that’s what I did here.

* 4 cups of cold cooked Rice
* Tocino oil (leftover oil from frying my homemade Tocino)
* 1 tbsp. Mama Sita’s Tocino Mix
* 4 cloves Garlic, crushed
* Salt and Pepper
* cooked Carrot (yellow)
* cooked Green Peas
* Scallions

HOW TO…….

*1.) Heat oil (Tocino oil). Sauté scallions, garlic and 1 tbsp. Mama Sita’s Tocino Mix and toss in leftover boiled rice. Stir-fry over high heat until garlic is golden brown.

*2.) Season with salt and pepper. Add cooked yellow carrot and cooked grean peas. Continue stirring until rice is done. I serve it with Hot chicken wings and sliced tomatoes.

NASI GORENG (My VERSION)

NASI GORENG, literally meaning “fried rice” in Indonesian and Malay, can refer simply to fried pre-cooked rice to a meal including fried rice accompanied with other items, or to a more complicated fried rice, typically spiced with tamarind and chilli and including other ingredients, particularly egg and prawns. this was requested by my hubby for our brunch last Saturday.

YOU NEED…….

* 4 cups of cold cooked rice
* 2 tbsps. Nasi Goreng Mix
* chicken breast
* 4 cloves garlic, minced
* 1 onion
* 1 red bell pepper
*1 greeen bell pepper
* 2 tbsps. vegetable oil

HOW TO …….

DOLLY’s LONGSILOG

MY Longsilog-combo-my very own recipe of skinless Longganisa, sinangag and itlog!
For skinless longganisa recipe please check it out from files under request!
Serve with sliced cucumber and sliced tomatoes.

YOU NEED…….

* my garlic, basil and spring onin fried rice (check from files)
* my homemade skinless longganisa (check from files)
* 1 egg
* some oil

HOW TO…….

BLOOD SAUSAGE FRIED RICE

BLOOD SAUSAGE, BLOOD PUDDING, BLACK PUDDING or in German BLUTWURST:
Black pudding or blood pudding is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage.  The sausage I mixed with my fried rice yesterday for our Saturday brunch!
I served it with sliced tomatoes and bananas. The so called-in Tagalog…”May ulam ka na may kanin ka pa”
Maybe something new for others but for us not. I used to experiment different things in my kitchen, thanks God until now was a success!

We used to have brunch mostly during weekends where the kids and I love to sleep longer. Maybe because of stress in the school during weekdays and for me the long night duty every night. And brunch is very ideal for us to get the breakfast and at the same time lunch in one.  These are some of my fried rice collections, which I posted before…in the future I will be posting different types from all over the world with their variations.

GARLIC FRIED RICE WITH EGG

This is just simple as that, the well known fried rice. Well, I got bored. Sometimes it is good to go back to the basic. Inspired by hubby’s sinangag. All you need is day old rice, garlic, scallion and a bit of salt and pepper.

YOU NEED…….

* 1-1/2 tbsp vegetable cooking oil
* 3 garlic cloves, minced
* 300 g cooked rice, cold
* 1 stalk spring onion, chopped finely
* 1/4 tsp salt

HOW TO…….

* Heat oil in a wok over high heat. Add garlic and stir fry till fragrant, tossing and turning quickly to avoid burning, about a minute.

* Add the rice and stir them vigorously, turning the bottom part of the rice to the top and do the same to the sides till all the grains is mixed well with the garlic and oil.

* Toss in chopped spring onion and season with salt and soy sauce. Mix well and remove from heat
I serve it wit egg.

MY KIMCHI FRIED RICE

Simply my fried rice mix with kimchi. I may sound already on record as a fried rice fanatic. I just keep finding strange variations which completely change the final product. Even kimchi fried rice.

You can mix right away the kimchi or serve it separate, just like what I did because my son is not fun of something hot! Scallions are always welcome, but I added already tiny sliced chicken breast and that’s it!