Lasang Pinoy 22: Egg Fried Rice

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I love rice but when it comes to getting imaginative with cooking featuring rice, I’m afraid I can not rice to the challenge. Naku, kung hindi ako nagkakamali... I could only go as far as cooking arroz caldo and lugaw. But despite my busy schedule and jet lag (yeah, surprise, surprise! I am having a 2-week vacation back in Beijing!), I just couldn’t miss an LP round.

Here is a quick and simple recipe for egg fried rice that I usually prepare for breakfast to go with anything fried like tuyo, dilis (dried anchovies), longgonisa, tocino and the likes. Beware… it may not be for you. He he he I don’t wanna be responsible if you get Salmonella bacteria so just go check out this site before trying it.

Cooked rice
Minced garlic
1 egg
1 tbsp of soy sauce (optional)

With little oil as possible, fry garlic until golden brown and aromatic. Add in left-over cooked rice, sprinkle with salt and pepper, and mix well. Add a tablespoon of soy sauce if you wish. Break an egg on top of it; briskly swirl around the egg yolk to break it up. Stir and cook until the rice is dry or as desired. Serve immediately.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

6 thoughts on “Lasang Pinoy 22: Egg Fried Rice

  1. i thought you were doing it the Iron Chef way where they mix the egg before they fry it. :) but the simple fried rice looks inviting. reminds me of Star Rice though (alala mo yun? yung mini-mix yung Star Margarine sa kanin?)

  2. You know what this reminds me of, Iska? That dish of newly-cooked rice, with a crater dug in the middle and a raw egg dropped in, and then mixed!! My Paco would LOVE this, egg-lover that he is. I think I’ll surprise him with it early tomorrow morning (when the egg-allergic people are still asleep). Shhh…

  3. JMom, pinakamadaling gawin kasi din ito at masarap naman hindi ba?

    Hi Dhey! Oo naman i remember star rice. sabi nga kulang daw ako nun kaya hindi ako lumaki hehehehe

    Stef, i’ve read about that before but never tried it. Malamang ay pareho din ang lasa ano? Medyo takot lang ako na baka raw pa masyado ang egg…

    desie, if you haven’t tried it… it’s about time. Masarap! :-)

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