Ingredients with Measurements:
- 4 cups cooked rice
- 1/4 cup garlic, minced
- 1/4 cup bagoong (shrimp paste)
- 2 tablespoons oil
- 1/4 cup green onions, chopped
- 1/4 cup tomatoes, chopped
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the minced garlic and sauté until fragrant.
3. Add the bagoong and stir until well combined with the garlic.
4. Add the cooked rice to the skillet and stir until well coated with the bagoong mixture.
5. Add the chopped green onions and tomatoes and stir until well combined.
6. Push the rice mixture to one side of the skillet and pour the beaten eggs on the other side.
7. Scramble the eggs until cooked and then mix with the rice mixture.
8. Season with salt and pepper to taste.
9. Serve hot.
20 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 45g
- Protein: 8g
Substitutions for ingredients:
- Instead of bagoong, you can use fish sauce or soy sauce.
- Instead of green onions and tomatoes, you can use other vegetables like carrots, peas, or corn.
Variations:
- Add cooked meat like chicken, pork, or beef.
- Add other seasonings like chili flakes or oyster sauce.
Tips and tricks:
- Use leftover rice for best results.
- Make sure to sauté the garlic until fragrant to enhance its flavor.
- Use a non-stick skillet to prevent the rice from sticking.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl or on a plate.
- Garnish with additional green onions or chopped cilantro.
Garnishes:
- Green onions
- Chopped cilantro
Pairings:
- Grilled or fried meat
- Steamed or stir-fried vegetables
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino noodles)
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth to moisten it.
- If the rice is too wet, cook it on high heat for a few minutes to evaporate the excess moisture.
Food safety advice:
- Make sure to cook the eggs until fully cooked to prevent foodborne illness.
Food history:
- Bagoong is a popular condiment in Filipino cuisine made from fermented shrimp or fish.
Flavor profiles:
- Salty, umami, garlicky
Serving suggestions:
- Serve as a main dish or as a side dish.
Related Categories
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Region: Philippine