Asian > Indonesian

Inulukan Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup diced pork belly
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced carrots
- 2 cloves minced garlic
- 2 tablespoons cooking oil
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1/2 teaspoon ground black pepper
- 1/4 cup coconut milk
- 1/4 cup water
- 1 egg
- Salt to taste

Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat the wok or frying pan over medium-high heat. Add the cooking oil and let it heat up.

2. Add the diced pork belly and stir-fry until it turns golden brown.

3. Add the onions and garlic and stir-fry until the onions become translucent.

4. Add the tomatoes, green and red bell peppers, and carrots. Stir-fry for 2-3 minutes or until the vegetables are slightly cooked.

5. Add the cooked rice, soy sauce, fish sauce, and ground black pepper. Stir-fry for 2-3 minutes or until the rice is evenly coated with the sauce.

6. Add the coconut milk and water. Stir-fry for another 2-3 minutes or until the rice absorbs the liquid.

7. Push the rice to one side of the wok or frying pan. Crack the egg onto the empty side and scramble it until it's cooked.

8. Mix the scrambled egg with the rice. Add salt to taste.

9. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 320
Fat per serving: 16g
Carbohydrates per serving: 35g
Protein per serving: 9g

Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or shrimp.
- Coconut milk can be substituted with evaporated milk or heavy cream.
- Soy sauce can be substituted with tamari or liquid aminos.
- Fish sauce can be substituted with oyster sauce or Worcestershire sauce.

Variations:
- Add diced pineapple or raisins for a sweet and savory twist.
- Use leftover adobo or tocino instead of pork belly.
- Add chopped scallions or cilantro for added freshness.

Tips and tricks:
- Use cold cooked rice to prevent it from becoming mushy when stir-fried.
- Make sure to stir-fry the vegetables quickly to retain their crunchiness.
- Adjust the amount of soy sauce and fish sauce according to your taste preference.
- Use a non-stick wok or frying pan to prevent the rice from sticking to the bottom.

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 stove with a little bit of water to prevent it from drying out.

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

Garnishes:
Chopped scallions or cilantro

Pairings:
Inulukan fried rice pairs well with grilled or roasted meats, seafood, or vegetables.

Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino stir-fried noodles)
- Sinigang (Filipino sour soup)

Troubleshooting advice:
- If the rice is too dry, add a little bit of water or broth to moisten it.
- If the rice is too wet, stir-fry it for a longer time to evaporate the excess liquid.

Food safety advice:
- Make sure to cook the pork belly thoroughly to prevent foodborne illness.
- Store leftover fried rice in the refrigerator within 2 hours of cooking to prevent bacterial growth.

Food history:
Inulukan fried rice is a Filipino dish that originated from the Bicol region in the southern part of Luzon island. It is named after the inulukan method of cooking, which involves adding coconut milk to a dish.

Flavor profiles:
Inulukan fried rice has a savory and slightly sweet flavor from the soy sauce, fish sauce, and coconut milk. The diced vegetables add a crunchy texture to the dish.

Serving suggestions:
Serve inulukan fried rice as a main dish for lunch or dinner. It can also be served as a side dish for a larger meal.

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Region: Indonesian

Taste: Savory, Spicy, Tangy, Aromatic