Pork barbecue fried rice
I’m posting this recipe under ’school lunches’ although this pork barbecue fried rice never quite made it to the kids’ lunch boxes. They both stayed home today. Sam has been feeling sick since Tuesday and, yesterday afternoon, Alex was down with some kind of bug as well. It might be the abrupt change of weather, it might be heatstroke, or it might be a result of drinking ionized alkaline water which you can read about in The Mommy Journals.
This fried rice dish was made with leftover barbecued pork liempo (belly) which I bought ready-to-eat from Shopwise Supermarket yesterday — a hell of a day, truth be told. I had to rush my column, then, I had to go out because I had to go to the bank and because there wasn’t anything to cook for dinner. I went out too late that I didn’t make it to the bank. So, my credit card had to take another swiping.
To make matters worse, it was a very warm day. Despite the airconditioning in the supermarket, I was perspiring. I felt tired and I knew I wouldn’t have the energy to cook dinner. I filled the cart with a week’s supply of food and household items then took a look at the pork barbecue — not the kind in bamboo skewers but whole slabs of pork belly that had been marinated and grilled uncut. They looked good and, if the Shopwise’s barbecued chicken should be the standard by which to decide whether to try the pork belly or not, well, I figured it was worth a try.
Suffice to say that the barbecued pork belly did not disappoint that there weren’t too much leftovers. In fact, there were only a few pieces left. The significance didn’t hit me until around midnight after watching the 2-hour season premiere of CSI. It was then that I realized that there was nothing for the kids’ school lunch today.
Because I knew I would never be able to get up at 6.00 a.m. to prepare their lunch, I decided to do it before going to bed. I would just have to let whatever it was that I would cook cool a bit so it could go into the fridge for reheating in the morning. So, that should explain why the photo shows the fried rice while cooking in the frying pan. I didn’t have the energy for “presentation”.
Ingredients :
2 c. cold cooked rice, mashed to separate the grains
cooked pork barbecue, diced, about a cup
2 slices of ham, diced
1 egg, beaten
6-8 baby asparagus
1 small carrot, peeled and coarsely chopped
1/2 head of garlic
2 tbsps. of vegetable cooking oil
salt
pepper (optional)
Cooking procedure :
Peel, crush and finely mince the garlic.
Cut the asparagus into 2-inch lengths.
Heat the cooking oil in a frying pan. Pour in the beaten egg and cook over medium heat until the underside is lightly browned. Using a turner or a spatula, roll up and transfer to the chopping board. Cut into thin strips and set aside.
Reheat the remaining oil. Cook the chopped carrot for about 30 seconds. Add the garlic, diced pork barbecue, ham and asparagus, and cook for another 30 seconds or just until the pork barbecue and ham are heated through. Add the rice. Season lightly with salt (pepper is optional since barbecues are often already spicy).
Cook, stirring, until the rice is heated through. Add the egg strips. Stir a few times and you’re done.
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hey connie
well i love reading your blogs you write about.
im visiting the philippines during the summer with
my family and was wondering if you’ve tried the
California Pizza Kitchen there and if you havent,
try the fettucini alfredo with garlic cream sace
because it’s really rich, creamy and garliky.(well
the one in hawaii lol) but yeah are there any other
resturuants you would recommend?
thanks
ryan
Hi Ryan, we tried CPK once but ordered pizza, no pasta. Haven’t gone back since. Maybe, one of these days. Kinda far from where we’re at.
Recommended restaurants… well, I have a short list of the ones I liked and didn’t like.
I really enjoy your several sites especialy the ones that has to deal with food. Thank you for sharing cooking recipes and tips about anything that has to deal with food.
I have one request, though, I was wondering if you have a recipe for the chicken that’s serve at the “Savory” restaurant at the foot of the Binondo bridge (don’t know if it still exist, though)? If you do, I hope that you can feature that in the future or if you already have, please direct me to the link. I would really appreciate your help on this.
Best of luck,
Serey:smile:
hi, this is totally off-topic but i desperately need your help– i tried your recipe last night and my pichi-pichi was a failure
pardon my ignorance, but is cassava flour the same as cassava powder? i used cassave powder i bought from sm. i used 3 cups of that, 3 cups of water and 3 cups of sugar. i steamed it for 45 minutes–when it’s done, i got myself a tikoy! white, too firm and sticky tikoy-like dessert that looks and tastes nothing like pichi-pichi! could it be that i used the wrong cassave product? or because i didn’t use lye water? what cassave flour brand did you use for yours? where can i buy it? thanks.
I really love your blog… really.
Your fried rice photo is making me feel hungry.
well….just wanted to comment about the picture you took…ganda nga e! very realistic! e personally i like actual pics… smehow the best still shows naman..whats important is the food in the pan..looks so yummy…actually,its my speedy solution to lunchboxes too..thanks for reminding me that i can use barbeque! nga pala noh…
Serey, restaurant recipes are trade secrets.
mel, i answered your question in the other entry where you posted it. and you have to use lye water — it’s what makes the pichi-pichi makunat.
thanks, fruityoaty and faith.
thanks, connie.
i better use grated cassave next time. 
mel, i just baked cassava bibingka today. I’ll post it in a bit. Given the texture of the bibingka, yes you can use freshly grated cassava to make pichi pichi.
Huh! pagod ka pa niyan when you took the actual photo.. golly talagang gleng gleng mo. Your site gives me an idea to start taking photos of my experimental cooking (ng mapakinabangan naman itong expensive digital camera ko), and then i can share the recipe with my grandkids (or daughter if they are interested). And of course when they are eating it. Actually, whenever I surf your site I am always excited for your pictures.. it is really inspiring, and the way you write your anecdotes, they are so real. Close to home ika nga. Thanks for all your effort and sharing time with us.