Filipino Fried Rice
"This is good, a little different. Do the pork and rice the day before..."
photo by mlao77
- Ready In:
- 24hrs 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 226.79 g bacon (chopped)
- 1 green pepper (seeded, chopped)
- 1 onion (minced)
- 1 small cabbage (shredded)
- 3 carrots (peeled, julienned)
- 2 garlic cloves (minced)
- 453.59 g leftover roast pork (chopped)
- 473.18 ml cold cooked rice
- 236.59 ml frozen peas (thawed)
- 118.29 ml soy sauce
directions
- In a wok fry bacon until crisp. Drain well.
- Re-heat wok.
- Add the pepper, onion, cabbage, carrots and garlic. Stir-fry 3 minutes.
- Add pork. Cook 1 minute.
- Add rice. Cook 1 minute.
- stir in peas and soy sauce. Cook 30 seconds.
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Reviews
-
Ahhhh... just like my mom makes (minus an ingredient or two). This is comfort food for me, so I just had to make it when I stumbled upon this recipe :) I used bacon and cubed SPAM (yes! you read it right!) and I omitted the roast pork, green pepper and carrots and used garlic, green onion (along with the minced onion), peas and shredded a quarter of a savoy cabbage. I also used a combination of pre-scrambled egg and cracked one egg in the center well of rice (this way I had the stickiness of the egg, but also some bright yellow pieces in the finished dish). I used dark mushroom soy sauce and I seasoned with a tiny bit of white pepper and kosher salt. My 5yo son normally refuses to eat any and all vegetables, but not today! He ate his entire bowl of fried rice very willingly. Thanks for this bit of home ;) -
Gosh this was so easy to make. It was so gooood too! The flavor was right on. I used turkey bacon and I didnt have any roast pork so I used ground pork. I will be making this again thats for sure. Thanks for posting. *** Edited: I made this because for one we love fried rice but because I saw Papa D's post in My 3 Chefs and it looked so good I just had to have it. -
I have tried several fried rice recipes and they came up short on flavor but not this one! Excellent flavor and texture. *Made for Fall 2008 My 3 Chefs* Thanks!
