When I cooked the ostrich tapa a few days ago, I actually cooked 500 grams of ostrich meat which turned out to be too much for a meal for four. There were leftovers–not much but enough for a Chinese style fried rice the following day. I threw in some leftover barbequed roast pork and there was enough meat in the fried rice dish to dispense with the need to cook a new main dish. That’s really one reason why I love Chinese style fried rice. If you don’t scrimp on the meat (or seafood) and vegetables, it can be a complete meal by itself.
The salt-spicy flavor of the ostrich tapa went very well with the subtle sweetness of the barbequed pork roast. With lots of toasted garlic bits and slices of fried scrambled eggs, it was delicious.
leftover ostrich tapa, diced
leftover barbequed roast pork (or any leftover barbequed meat or even chicken), diced
1 whole garlic, peeled and minced
4 c. of cold cooked rice, mashed to separate the grains
3/4 c. of sweet peas
2 eggs, beaten
1/8 c. of chopped red bell pepper
1/8 c. of chopped carrot
4-6 tbsps. of vegetable cooking oil
2 tbsps. of oyster sauce
about 1/2 tsp. of sesame seed oil
a little sea salt and pepper
Cooking procedure :
Heat the cooking oil in a frying pan. Pour in the beaten eggs and cook until set. Flip to cook the top side. Left with a spatula and transfer to a chopping board. Roll and slice thinly. Set aside.
Reheat the remaining cooking oil and add the garlic. Cook just until the garlic starts to brown. Add the diced ostrich tapa and barbequed meat. Heat through. Add the sweet peas, chopped carrot and bell pepper. Cook, stirring, for about a minute. Add the rice, oyster sauce, a little salt and pepper. Cook, stirring, until the rice is heated through. Turn off the heat, drizzle the sesame seed oil over the fried rice, add the sliced cooked eggs and toss a few times. Serve at once.
[tags]rice+recipe, fried+rice, ostrich+meat, food+blog, cooking+blog, Food+and+Drink, Philippines[/tags]