Asian > Filipino > Rice

Atchara Fried Rice Recipe

Ingredients with Measurements:
- 4 cups cooked rice
- 1 cup atchara (pickled papaya), drained and chopped
- 1/2 cup diced carrots
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1/2 teaspoon ground black pepper
- 2 eggs, beaten
- Salt to taste

Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat the wok or skillet over high heat. Add the vegetable oil and swirl to coat the bottom.

2. Add the garlic and onion and stir-fry for 1 minute or until fragrant.

3. Add the carrots and bell peppers and stir-fry for 2-3 minutes or until slightly softened.

4. Add the atchara and stir-fry for another minute.

5. Add the cooked rice, soy sauce, vinegar, and black pepper. Stir-fry for 3-5 minutes or until the rice is heated through and evenly coated with the sauce.

6. Push the rice to one side of the wok or skillet. Pour the beaten eggs on the other side and scramble until set.

7. Mix the scrambled eggs with the rice. Add salt to taste.

8. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 1g
Cholesterol: 93mg
Sodium: 420mg
Total carbohydrates: 38g
Dietary fiber: 2g
Sugar: 3g
Protein: 6g

Substitutions for ingredients:
- Atchara can be substituted with other pickled vegetables such as cucumber, radish, or carrot.
- Carrots and bell peppers can be substituted with other vegetables such as peas, corn, or broccoli.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vinegar can be substituted with lime juice or lemon juice.

Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use brown rice or quinoa instead of white rice for a healthier option.
- Add chopped scallions or cilantro for extra flavor.

Tips and tricks:
- Use cold cooked rice to prevent it from becoming mushy when stir-fried.
- Make sure to drain the atchara well to avoid making the rice too sour.
- Don't overcrowd the wok or skillet to ensure even cooking and browning.
- Use a wooden spoon or spatula to prevent scratching the wok or skillet.

Storage instructions:
Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the fried rice in the microwave or on the stovetop with a little bit of water or broth to prevent it from drying out.

Presentation ideas:
Serve the atchara fried rice in a bowl or on a plate. Garnish with chopped scallions or cilantro.

Garnishes:
Chopped scallions, cilantro, or sesame seeds.

Pairings:
Atchara fried rice pairs well with grilled meats, seafood, or tofu.

Suggested side dishes:
Steamed vegetables, spring rolls, or a side salad.

Troubleshooting advice:
- If the rice is too dry, add a little bit of water or broth to moisten it.
- If the rice is too mushy, use less water when cooking the rice or use cold cooked rice.
- If the rice is too sour, reduce the amount of atchara or rinse it before using.

Food safety advice:
Make sure to cook the rice and eggs thoroughly to avoid foodborne illness.

Food history:
Atchara is a popular Filipino condiment made from pickled unripe papaya. It is commonly served as a side dish or used as a topping for grilled meats or sandwiches.

Flavor profiles:
Atchara fried rice has a tangy and slightly sweet flavor from the atchara and vinegar. It also has a savory and umami flavor from the soy sauce and eggs.

Serving suggestions:
Serve the atchara fried rice as a main dish or as a side dish. It is a great way to use up leftover rice and vegetables.

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Taste: Tangy, Savory, Spicy, Aromatic, Sweet