As I have been exposed to Chinese-Malay food for quite sometime and developed a craving to it to a certain degree, some Filipino dishes that I usually prepare has mutated into a mixture of different cuisines that I now have difficulty identifying them. One of these is my fried rice recipe. A former boss (he’s Chinese-Bruneian) once volunteered to cook fried rice for midnite makan as we were rushing to finish a project. Now it is something that I prepare for breakfast or even lunch. As always, I am on the lookout for the easy-to-cook dish.
As a child, the norm is to stir-fry cooked rice w/ garlic. We may crack an egg, add a teaspoon of soy sauce & stir the rice w/ it as another way of doing it and that’s about it. Here, I still do the browning of garlic to bring out the aroma as a tribute to what sinangag (Filipino for fried rice) really is, and then proceed to all the Chinese stuff. The fried egg topping is definitely Malay inspired. I could have easily called it nasi goreng istimewa (Malay for special fried rice) but that has dilis or dried small fish & shrimp paste, and worth of another blog post.
leftover cooked rice
1/2 cup of shredded cooked pork (we had leftover pork tapa :laugh: )
2 tbsp crushed garlic
1/2 cup of shredded cabbage
1 medium onion
1 tbsp soya sauce
a few drops of sesame oil
1 cup of sliced Chinese chorizos (steamed separately)
2 eggs, beaten
salt & pepper
I chose to steam the chorizo separately so as not to overcook it & lose its flavor thru frying. I find that it tastes better this way.
Fry the eggs until desired firmness. Slice & set aside.
Heat the oil and fry the garlic until golden brown. Add the onion, cabbage and pork, and continue frying until the cabbage is crispy. Add the rice, soy sauce, salt and pepper. Mix thoroughly until every grain is coated. Then add the steamed chorizo, tomato and sesame oil, and mix again for less than a minute. Serve hot w/ the fried eggs (& salted eggs) as toppings.
Talk doesn’t cook rice. – Chinese Proverbs