Ingredients with Measurements:
- 2 cups cooked rice
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon bagoong isda (fermented fish paste)
- 1/4 cup diced carrots
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup frozen peas
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over medium-high heat. Add the vegetable oil and swirl to coat the bottom of the pan.
2. Add the chopped onion and minced garlic. Stir-fry for 1-2 minutes or until the onion is translucent and the garlic is fragrant.
3. Add the bagoong isda and stir-fry for another minute.
4. Add the diced carrots, green and red bell peppers, and frozen peas. Stir-fry for 2-3 minutes or until the vegetables are tender.
5. Add the cooked rice to the pan and stir-fry for 2-3 minutes or until the rice is heated through and coated with the bagoong isda mixture.
6. Push the rice mixture to one side of the pan and add the beaten eggs to the other side. Scramble the eggs until cooked, then mix them into the rice.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 2g
Cholesterol: 95mg
Sodium: 400mg
Total carbohydrates: 32g
Dietary fiber: 2g
Sugar: 3g
Protein: 7g
Substitutions for ingredients:
- You can use any type of cooked rice, such as white rice, brown rice, or jasmine rice.
- You can use any type of oil, such as canola oil or peanut oil.
- You can use any type of vegetables, such as broccoli, cauliflower, or corn.
- You can use any type of protein, such as shrimp, chicken, or tofu.
Variations:
- You can add chopped scallions or cilantro for extra flavor and color.
- You can add sliced chili peppers for extra heat.
- You can add diced pineapple or mango for a sweet and savory twist.
Tips and tricks:
- Use cold cooked rice for best results, as it will be less sticky and easier to stir-fry.
- Make sure to stir-fry the vegetables quickly over high heat to retain their color and texture.
- Use a wooden spoon or spatula to stir-fry the rice, as it will prevent it from sticking to the pan.
Storage instructions:
- Store any leftover fried rice 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 until heated through.
Presentation ideas:
- Serve the fried rice in a bowl or on a plate, garnished with sliced scallions or cilantro.
Garnishes:
- Sliced scallions or cilantro
Pairings:
- Bagoong isda fried rice pairs well with grilled or roasted meats, such as pork or chicken.
Suggested side dishes:
- Steamed vegetables, such as broccoli or bok choy
- Crispy fried tofu
- Lumpia (Filipino spring rolls)
Troubleshooting advice:
- If the rice is too sticky, add a splash of water to the pan and stir-fry until the rice is heated through and fluffy.
- If the rice is too dry, add a tablespoon of oil or water to the pan and stir-fry until the rice is coated and moist.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked and no longer runny.
- Store any leftover fried rice in the refrigerator and reheat until heated through before serving.
Food history:
- Bagoong isda is a traditional Filipino condiment made from fermented fish. It is commonly used in Filipino cuisine to add flavor and umami to dishes.
Flavor profiles:
- Bagoong isda fried rice is savory, salty, and slightly fishy, with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve the bagoong isda fried rice as a main dish or as a side dish to a larger meal.
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Region: Philippine