Pork teriyaki fried rice
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’.
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you are an amazing cook. i love that you post your creations online to share with all of us here in internet land. i’ve actually tried a recipe before and it was fairly easy to do. the deepfrying was a bit hard on me since i don’t have the proper equiptment.
i love the new site design as well.
Thanks, Richie. I just visited your blog. Geeks cook too, huh? hehehehe