perfect fried rice

Batch 1:
cook meat sliced to thin cubes (4 pcs pork shoulder or chicken gillet)

Batch 2:
1 carrots minced
5 garlic minced
1 onion diced

Batch 3:
3 eggs beaten
cooked meat in bite-size

Batch 4:
7 cups old rice - chilled and clumps separated
2 1/2 tbsp soy sauce
2 tbsp fish sauce
1 tsp mirin
1 tsp sesame oil

Add seasoning, to taste:
Pepper
red chili flakes - optional

Add Toppings:
1 green onion, thinly slice
You can also add: roasted nuts, sliced pineapples

Instructions:
In a wok, put 2 tbsp oil then cook and set aside each batch (batch 1 to batch 4)

Tips:

Use the WOK.
Use high heat. 🔥
The thinner the meat slice, the quicker & better cooked it will be.
Do not put so much rice at 1 go. This keeps the wok really hot.
Do not put so much sauce or rice will get sticky; you can always add more at the end to taste.

Comments

Japanese potato salad, onegaishimasu!!!

Refreshing Crunch in every bite Nice touch of creamy from the potatoes and dressing Wonderful colors BEST of ALL: HEALTHY 🥗 Ingredients 3 potatoes, boiled & roughly mashed 1/2 cup of picnic ham, or 1/2 can of Spam, diced and fried. 1 cucumber, sliced 1 carrot, julienne 1/2 cup sweet corn, 1/2 cup picnic ham, diced &fried Japanese mayonnaise (*or any mayo) vinegar 1 boiled egg (optional) Salt and pepper to taste. 🥗 Steps Once the potatoes and ham are done, boiled-mashed, fried, respectively. mix altogether in a big bowl. Serve warm immediately, or it can also be served after being chilled for an hour (if in a rush 30 mins in the chiller will do.) The kids preferred without onions, so I always exclude it. Pair with some nicely fried food, like Japanese sausages, or chicken nuggets; world peace over dinner is hugely important. 💡 Inspired by: Ochikeron & Just One Cookbook

Stir Fry So Hor Fun

" Hor Fun " or " kway teow " is a thick, flat rice noodle. " Char " means fried in Hokkien. It is a staple in Chinese cuisine, distinctly with wok hei ... I would say that delicious charred, roasted in wok taste. Yup, this one's a favorite in my nest. Have fun wok-tossin'! 🍜Tools Chopping board Knife Wok (or deep & wide frying pan) Ladle microwaveable bowl that can fit your portion of noodles to cook 🍜Ingredients 125g Chicken fillet,julienned a fistful of Shrimp, peeled, deveined, washed & pat dry 1 small Onion, sliced 5 Garlic minced A stub of Ginger, minced 1 pack Hor fun noodles Soy sauce Oyster sauce Chicken broth Bok choi or Pechay, sliced, whites separated from the leaves 2 Eggs, scrambled Kalamansi / lime / lemon wedges Crushed nuts for topping (optional) 🍜Steps Place the noodles in a bowl. Nuke noodles in the microwave for 1 minute, then let cool for a bit. By hand, easily separate the noodles . Heat the wok to stir fry ...

Is da you?

i & our achi are having a bout of colds & flu. she got hers from school, i think. and i got mine from hers, from the all-nighters i had taking care of her the 1st few days onset. but by God's grace, we are better, it's just a matter of time :-). our shobe is just like her papa, healthy as a horse, (er maybe pony would suit her better), and still all by God's grace! :-) s o anyway, i just had to cook some soup for us.. something easy to swallow w/ our sensitive throats, not oily, and with a chock-full of vitamins to help our bodies in this battle with the virus. to me, tinolang isda (translation: fish) is just the right answer! t he last time i cooked tinolang isda was in Cebu 7-ish months ago. when I and my family got here, i was hesitant to cook the same, because i was not familiar with the fresh fish in this region. Always, all i end up buying at the grocery is the same packed frozen suchi fish.. and i h...

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