Today’s lunch for the kids and myself, a fried rice dish made with cold cooked rice, a single pork steak, two pieces of Chinese sausage (longganisang macau), a carrot, canned sweet corn kernels, frozen sweet peas, and an egg. I still have some bottled teriyaki sauce from Alex’s 12th birthday party and I wanted to use it on the pork steaks that my husband bought a few days ago. I was marinating the meat when I decided to use one steak, cut it into small cubes and make some fried rice for lunch.
It’s always interesting to try different kinds of marinade for the meat that goes into fried rice. It started with the pork tongue asado fried rice that I first made years ago. That was when I realized that well-seasoned meat, even when cut into very small pieces, is an ideal ingredient for chinese-style fried rice. My adobo fried rice came about based on that principle. The same thing is true for highly-seasoned fish. If you haven’t discovered it yet, tinapa (smoked fish) goes so well with minced vegetables in a chinese style fried rice.
Teriyaki is Japanese but this dish is basically a Chinese-style fried rice. So, I am archiving it under ‘Asian cooking’.
4 c. of cold cooked rice
1 pork steak (about 150 to 200 grams)
2 chinese sausages, cut into thin rings
1 egg, beaten, fried then chopped coarsely
1/2 c. of bottled teriyaki sauce (I used Kikkoman)
2 tbsps. of honey
1 tbsp. of finely minced garlic
1 shallot, finely chopped
1/2 c. of canned sweet corn kernels
1/2 c. of frozen sweet peas, thawed
a medium-sized carrot, cut into very small cubes (about 1/4-inch cubes)
2-3 tbsps. of cooking oil
Cooking procedure :
Cut the pork steak into half-inch cubes. Place in a bowl.
Mix together the teriyaki sauce and honey. Pour over the pork steak and marinate for at least 30 minutes.
Heat the cooking oil in a wok or large frying pan. Drain the pork and add to the hot oil, reserving the marinade. Stir fry until the edges start to brown. Add the sliced chinese sausages and cook for another minute. Add the carrot cubes, corn and sweet peas. Stir fry for about a minute. Add the garlic and chopped shallot and stir fry for about 30 seconds. Add the rice and pour in the reserved marinade. Season with about a teaspoon of salt. Cook, tossing to break the rice, until well blended and the rice is heated through. Add the chopped egg and toss a few more times. Serve at once.
[tags]pork+recipe, rice+recipe, fried+rice, teriyaki, food+and+drinks, cooking, food+blog[/tags]