Filipino Fried Rice
(courtesy of Connie Wray, TV/radio/media personality in Reno. Makes 6 to 7 cups)
“I love to serve the Tortang Talong over my fried rice,” Wray says. “It also makes a great side dish for any meal. If you have rice left over in the morning, fry up an egg and place it over the rice for a delicious breakfast!”
4 cups cooked white rice
2 tablespoons olive oil
1 cup chopped bacon or sausage (chorizo or Polish-type sausage preferred)
3 cloves garlic, minced
½ cup carrots, chopped
½ cup frozen peas
½ cup frozen corn kernels
2 eggs
Salt and pepper, to taste
Sliced green onions for garnish
In large sauté skillet, heat olive oil over medium-high heat. Add meat (bacon or sausage) and sauté while stirring constantly, about 3 to 4 minutes, until meat is just cooked. Add minced garlic to pan and sauté for 1 minute, stirring regularly. Add carrots, frozen peas, and frozen corn and cook for 2 to 3 minutes, just until veggies have softened.
Add cooked rice to the pan, and mix in with veggies. Once mixture is uniformly heated, move to sides of pan, creating a “well” in the center. Crack eggs into well. Stir immediately and briskly with a wooden spoon to whip into scrambled eggs. Once they’re mostly cooked and broken into small pieces, immediately mix them together with rice and veggies. Salt and pepper to taste. Remove from heat and plate. Top with sliced green onions (optional).
