👩🍳They said that fried rice most likely originated in China as a method of using up leftover rice. It’s been a while since we had any style of fried rice. I am too excited. This was an experiment with a new recipe for fried rice. Added leftover spareribs, garlic and yellow bell pepper which I got from Hofer. I have a lot of different varieties of fried rice on my blog. Most are pure experiments, maybe you can check it out if you’re looking for a recipe.
Tag: FRIED RICE
CHICKEN FRIED RICE 🍚 SEASONED with OYSTER SAUCE
#mealprepforfamily #lockdownday30 # covid19
This dish is one of my absolute favorite dish before among rice dishes. A traditional Asian dish. It provides high-quality protein from chicken and egg and rice as carbohydrate supplier. Meal prepping out of leftovers from yesterday’s night grilling. Served with grilled cutlet. Yields for four to six persons.
YOU NEED…….
Cooked cold rice
Some Vegetable oil
Salt to adjust the taste
Oyster Sauce
A handful Snow Peas
2 Carrots 🥕
1 Onion 🧅
thumb-sized Ginger
4 Eggs 🥚
HOW TO…….
🇵🇭PORK „ADOBO“ FRIED RICE🍚
#mealprepforfamily #lockdownday15 #covid19
You asked what’s today’s brekky? Here it is, pork „ adobo“ fried rice. It was the left over from hubby’s pork belly „adobo“ the other day. Then, I cooked the fried rice, with lots of crushed garlic, and the rice was stirred in the pork adobo sauce and few fat meat and some salt for more taste. I serve it with sliced knuckle of pork meat. Of course because we are Filipino we love fried rice for breakfast.🤪 Thank you so much for dropping by here, for your likes , comments and subscriptions. Please visit my YOUTUBE Channel too.
Maybe you love more fried rice recipes, please check this out too:
https://crazyhomecooking.wordpress.com/2011/12/30/all-about-fried-rice/
YOU NEED…….
about 4cups of cold cooked rice
small bowl of left over pork adobo sauce
crushed Garlic 🧄 peeled
Vegetable oil
Salt 🧂 to taste
HOW TO…….
🇪🇺TURMERIC FRIED BROWN RICE with POACHED EGGS
#eatingasmedicine
This is today’s linner. Hubby’s linner totally different than mine and ate using his hand no to fork and spoon today. Why turmeric? Here I added poached mackerel flakes, leftover the other day from meal prepping. Lately maybe you have noticed I always integrate turmeric into my almost daily meal prepping. The spice which comes from India, belongs to the ginger family. The essential oils and bitter substances are primarily responsible for the treatment effects.
Turmeric promotes the formation of bile. The spice supports digestion, cleanses the blood and eliminates skin impurities. It is just as effective as asthma, hay fever and allergies.
CHECK THIS OUT TOO:
https://crazyhomecooking.wordpress.com/2011/12/30/all-about-fried-rice/
YOU NEED…….
2 cups Cooked cold brown rice
2tbsp Linseed oil
1pc Carrot
half a Cup of Frozen Snow Peas
1tsp Turmeric
3pcs Scallions
half a Cup of poached Mackerel flakes
4pcs Poached Eggs
Salt to taste
HOW TO…….
🇦🇹OVEN CHICKEN BREAST
Cooking for family of four. Prepping for linner, oven chicken breast. Chicken breast is with almonds, herbs-butter, pine nuts, chili flakes and herbs pesto. This recipe is so simple and my kids and hubby love it. Served with Carrot-garlic fried rice not in picture.
Depending on taste, use more or less Pesto. Season chicken with salt and pepper. Place the chicken breasts in the prepared baking pan and cook in a preheated oven for 30 minutes. After 30 minutes, remove it briefly, serve with bread or rice. Here I served it with carrot-garlic fried rice just to get rid cooked cold rice from yesterday cooking.
Please CHECK this out:
https://crazyhomecooking.wordpress.com/2011/12/30/all-about-fried-rice/
SUNDAY FOODSTUFF (Yesterday)
We got up too late yesterday, hubby was at home no work. Kids sleep longer during weekends so we just cooked fried rice with green peas, corn kernels and green beans and breaded rolled ham with emmentaler cheese for our brunch.
Before we went out we had something in the stomach but not only something it was a heavy one 🙂
There isn’t much planning ahead for Sunday if everybody at home. I generally follow what my mind says. It’s a time to experiment with unique combinations and bold flavors. And usually what we found in the refrigerator mostly left over will be use! Our Sunday brunch have been fun and satisfying and I’d like to share my recipe with you. Follow your own instincts and palate and use these recipes as general thoughts. Vary them to suit your own style and season and of course not to forget the preferences of the whole family members!
YOU NEED…….
FOR FRIED RICE:
* 3 cups cold cooked rice
* 1 cup mixture of green peas, corn kernels and green beans
* some Canola Oil
* 4 cloves Garlic
* Salt
FOR BREADED ROLLED HAM WITH CHESSE:
YIELDS 4 Persons/ 3pcs. each!
* 1 cup Canola Oil, for deep frying
* 12 pcs. Emmentaler Cheese, sliced
* 12 pcs. Ham
* 3 Eggs, beaten
* some flour
* some bread crumbs
HOW TO…….
* Yes, fried rice as usual. Roll a slice emmentaler in ham. Cheese slices should be smaller that ham to avoid too much leak of cheese. Pin up on both sides with toothpick. Ham roll in flour then in beaten egg, and then turn into breadcrumbs. I don’t season with salt and pepper because the emmentaler cheese is already a little bit salty and in the egg I use to add a little bit salt!
* Heat some canola oil, and the ham on both sides about 3-4 minutes fry nice tan.
* I served it on top of fried rice with yoghurt and chopped chive. Enjoy!
We came back home around eight o’ clock at night. For dinner I cooked “Goto” (with pigs stomach)with lots of fried chopped garlic and chopped chive on top. Served while hot good timing after a few hours walked from outside warmed the cold winter day!
FILIPINO BREAKFAST (PINOY ALMUSAL)
One of PINOY Breakfast! “GISING NA…ALMUSAL NA!…nice to hear if somebody from family member wakes you up with these words!
I was asked one time, after attending Sunday mass a friend of mine who was accompanied by an Austrian lady. The lady she asked me of do we eat at home a typical PINOY Breakfast as she knows!
I said YES, of course but not as often as they use too. Then the next questioned was like what?
As you can see the photo down here…that was my answer!
I should say one of PINOY’s BREAKFAST ever. Then after that hubby brought me again to the hospital for check up, I got sick since Thursday morning…until now still not feeling well.
This kind of breakfast maybe for others is something new but for some is no better cure for a hangover than a Pinoy breakfast.
“ALMUSAL” (BREAKFAST)
The typical day of the Filipino starts with “Almusal” – a hearty breakfast of fried rice with “Tapa” an air dried beef, adobo pork or chicken, or fried Danggit or Rabbitfish complemented by a cup of steaming “barako” coffee or thick hot chocolate. It is the most important meal of the day – as the old people way back home said.
Since we are in Europe, we always start the day also with ALMUSAL, but a little different from I mentioned above.
To start with a nice day in Austrian capital city, it includes the typical example of Vienna’s finest breakfast like; 1 cup coffee or tea, fresh Semmel or croissant with egg, Jam and butter, for health consciousness also includes fruits, yoghurt and cereals. Today’s breakfast, my family got sliced meat from can (Spam) heated in a pan, an egg, fresh Semmeln, glass orange juice and tea!
POTATO OMELET (for Breakfast)
ALMUSAL means breakfast and it’s an essential part of every Filipino’s day. Almusal is usually a hearty affair, complete with rice and meat (or fish)…sometimes even more than one kind! Now, with everyone and his brother busy with a million and one things, a traditional almusal is sometimes left by the wayside, traded in for a quick coffee and a random something bought from your friendly coffee conglomerate on the way to work. But that’s not my way, specially during school days. I see to it that the 2 kids get breakfast from me before they go to school.
YOU NEED…….
Makes 4 Servings
* about 10 pcs. small Potatoes, boiled, peeled and sliced
* 4 Eggs, beaten
* 1 tsp. garlic powder
* 3 tbsps. Vegetable oil
* salt and some White pepper
HOW TO…….
OUR SUNDAY “BRUNCH”
This was our Sunday breakfast-lunch.
Hubby helps me preparing our simple breakfast-lunch…….The so called “BRUNCH”!
To get rid some of left over and to enjoy the ripe water melon!
Gaano ka kadalas na laktawan ang iyong tanghalian? well, kung ito ay madalas hindi mabuting sign para sa iyong kalusugan. Ito ay isa sa mga pinakamahalagang pagkain ng araw pagkatapos ng almusal. Lahat ay pinapayuhan ang pagkakaroon ng isang mabigat na pagkain ay mabuti para sa iyong kalusugan lalo na ang pananghalian (Lunch). Ang kumain ng pagkain ng isang mabigat na hapunan ay dapat na iwasan. Ayon sa pananaliksik, ang pagkain ng mabigat na hapunan ay di tama sa ating kalusugan. Maliit daw ang oras para tunawin ang laman ng tiyan. At hindi nakakabuti na matutulog na mabigat ang laman ng tiyan. Tulad ng nakasanayan ng karamihan lalo na ang mga PILIPINO. Dito sa europa hindi sila kumakain ng mabibigat na hapunan. Tama na ang kaunting bagay na mailalaman sa tiyan bago matulog. Tinapay, prutas o di kaya ay isang magaan at mainit na sabaw lamang. Ang pang araw-araw na pananghalian ay tunay na mas mahalaga.
Ngayong araw ng Linggo, palibhasa ay walang pasok sa trabaho at paaralan, ang buong pamilya ay nagtitipon madalas sa bahay lamang. Sa amin para makatipid paminsan-minsan, pagkatapos makiisa sa lingguhang misa ay babalik sa bahay at manananghalian.
Ang mga tira-tirang pagkain ng nakaraang araw ay hindi ko itinatapon ng basta na lamang. Ito ay uubusin sa susunod na araw, gagawaan ng paraan para maging kaaya-aya muli sa panlasa ng karamihan. Katulad ngayon nais kong maubos lahat ang mga natirang pagkain ng nakaraang araw……sa ganitong paraan, nakatipid ka na, masarap pa sa panlasa ng lahat.
ALL ABOUT “FRIED RICE”
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!
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