It’s been a while since we last had Chinese-style fried rice. My husband and kids were excited. I had been planning on experimenting with a new recipe for fried rice for days. Hence, I reserved a bowl of pork adobo. If asado fried rice proved good, there was no reason why an adobo-flavored fried rice wouldn’t be better. The problem was coming up with a “new look”. Brownish fried rice, usually seasoned with soy sauce or oyster sauce, was already too ordinary. Besides, adding oyster sauce would ruin the flavor of the diced pork adobo that would go into the fried rice. So, I thought, something exotic looking, very aromatic but will not overpower the pork adobo and the mild flavors or the vegetables.
No, the coloring isn’t artificial. I added turmeric to make the dish yellow.
5-6 c. of cold cooked rice
2-3 c. of diced cooked pork adobo
1 small head of cauliflower
1 red bell pepper
1 green bell pepper
12-15 pieces of chicharo (snow peas)
1 medium-sized carrot
3 eggs, beaten
1 head of garlic
a small bunch of sibuyas na mura (onion leaves)
1 tbsp. of turmeric powder
6-8 tbsps. of cooking oil
salt and pepper
Cooking procedure :
Mash the cold rice. Set aside.
Peel and finely chop the garlic.
Trim the ends and sides of the chicharo. If they are rather big, cut them in half.
Peel the carrot and chop coarsely.
Deseed and core the bell peppers and chop coarsely.
Cut the cauliflower into florettes.
Cut the sibuyas na mura into 1-inch lengths.
Beat the eggs.
Heat 2-3 tablespoonfuls of cooking oil in a large skillet or wok. When hot, pour in the beaten eggs and cook until set. Remove from the oil and chop coarsely. Set aside.
Add another tablespoonful of oil to the skillet or wok. Cook the carrots and bell peppers until tender crisp. Remove with a slotted spoon and set aside.
Next, cook the chicharo and cauliflower until tender-crisp. Remove with a slotted spoon and set aside.
Add more cooking oil. When hot, saute the garlic until lightly browned. Add the diced pork adobo and cook until reheated thoroughly. Add the turmeric and stir well. Add the mashed cold rice and cook, tossing, until heated through. Return all the vegetables and chopped eggs to the skillet or wok and toss with the rice. Season with salt and pepper. Continue cooking for a minute or two longer to infuse the flavors.
Serve at once.