Yellow fried rice

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

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.

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December 9, 2004  Print This Post   
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Comments

3 Responses to “Yellow fried rice”
  1. Niegel of Oc, California says:
    January 20, 2006 at 3:41 am

    I tried your baked tortang talong, it was great.. i just need to add more taste to the meat…

    by the way, is this yellow rice same as yang chow fried rice?

    Reply
  2. Naya says:
    May 15, 2006 at 11:51 am

    hi connie … you have a very helpful and inspiring blog … thanks for generously sharing your recipes … am sure such generousity will bring you much blessings in return … where do you get turmeric? i have been looking for one because i would like to make yellow fried rice too! is it the same as luyang dilaw (can’t find that too)?

    Reply
  3. Connie says:
    May 15, 2006 at 7:26 pm

    Niegel, no it isn’t. :)

    Naya, spice section of the supermarket. :)

    Reply
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