Ingredients with Measurements:
- 3 cups cooked rice
- 1/2 cup chopped ulam (assorted herbs such as pandan, lemongrass, and kaffir lime leaves)
- 1/2 cup chopped vegetables (carrots, peas, and corn)
- 1/4 cup chopped onions
- 2 cloves garlic, minced
- 2 tablespoons oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Heat the oil in a wok or large frying pan over medium-high heat.
2. Add the onions and garlic and sauté until fragrant.
3. Add the ulam and vegetables and stir-fry for 2-3 minutes.
4. Add the rice, soy sauce, fish sauce, salt, and black pepper. Stir-fry for another 2-3 minutes.
5. Push the rice to one side of the wok or pan and pour the beaten eggs on the other side. Scramble the eggs until cooked.
6. Mix the eggs with the rice and stir-fry for another minute.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 7g
Carbohydrates: 40g
Protein: 7g
Substitutions for ingredients:
- Ulam can be substituted with any fresh herbs such as basil or cilantro.
- Vegetables can be substituted with any vegetables of your choice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add cooked shrimp, chicken, or tofu for added protein.
- Use brown rice instead of white rice for a healthier option.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to stir-fry the rice constantly to prevent it from sticking to the pan.
- Add a splash of water if the rice is too dry.
- Use a wooden spoon or spatula to prevent the rice from breaking apart.
Storage instructions:
Store leftovers 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 with a sprinkle of chopped ulam on top.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Ulam Fried Rice pairs well with grilled meats or seafood.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or more soy sauce.
- If the rice is too wet, stir-fry for a few more minutes to evaporate the excess moisture.
Food safety advice:
Make sure to cook the rice and eggs thoroughly to prevent foodborne illness.
Food history:
Ulam is a Filipino term for edible plants or herbs that are used for cooking or eaten raw as a salad.
Flavor profiles:
Savory, umami, and herbaceous.
Serving suggestions:
Serve hot as a main dish or as a side dish.
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