FILIPINO FRIED RICE.

 Filipino Fried Rice is a dish I learned to make when I was stationed in the Philippines back in 1956 and 1957. There was a Restaurant in the Town of Angeles outside of Clark AFB that I loved to go to and order their Pork Fried Rice. For about 75 cents I would get a 10 inch diameter plate piled at least 5 inches high with the fried rice.
I normally use at least a 10 or 11 inch deep dish cast iron skillet. Believe me, you will need the space.

In the Filipines the recipe contains the following ingredients:

cooked rice, 3 cups

bamboo shoots, 1/2 cup

medium onion, finally chopped

small green pepper, finally chopped

bean sprouts, 1/2 cup

pork, cut into about 1 inch squares,(lots of fat included)

soy sauce, 2 to 3 teaspoons(more if you desire)

2 eggs, whipped

cumin, 1/2 to 1 teaspoon

garlic powder 1/2 to 1 teaspoon, or 1 or 2 cloves pressed/chopped

salt, to taste

pepper, to taste.

peas, if frozen, cook, if canned drain liquid before using.

To prepare:

first brown and cook pork to desired doness,

add onion, pepper, and bamboo shoots and cook until translucent.

add spices at this time, except for soy sauce.

now add rice and stir into existing ingredients.

When hot add soy sauce and the peas.

When everything is well mixed and heated through, scoop out a crater and scramble the eggs, when cooked and still a little runny mix into rest of fried rice.

Now, that is the basic recipe, you can however substitute sausage sliced in small chunks, or chicken or beef. Should you choose to use low fat meats then you must use at least 2 or 3 tablespoons of olive oil or bacon fat, or your favorite cooking oil. By the way, browning of the rice only adds to the flavor.
Bamboo shoots can be optional. You can also use mixed peas and carrots if you so desire.
This is a complete meal in itself.
This recipe will serve 3 to 4 people depending on your appetites. Be careful, you will find yourself wanting seconds.

enjoy from the gahillbilly.


"(C) Copyright by Victor Winebrenner"