....photo here

Ingredients:

* 3 tbsps sunflower oil
* 2 pcs eggs, beaten
* 3 cloves garlic, pounded & finely minced
* 1 large minced native onion
* 1 pc coarsely chopped Chinese chorizo
* 1 pc finger chili, seeded & chopped
* 1/2 pc red bell pepper
* 7 cups cold cooked rice, mash to separate cooked grains
* 1/2 tbsp iodized coarse salt
* 1 tbsp liquid seasoning
* a handful of chopped onion leeks

Procedure:

In a large wok, over medium-high fire, heat moderately. Put 1/3 of oil. Pour the beaten eggs. Fry until almost done. Remove from pan. Chop, then put on top of the mashed cooked rice.

Back to the wok, add the rest of oil and garlic. Saute until rich golden brown. Follow with onion and chorizo. Saute for a minute. Add the chilis. Saute for 25 seconds.

Dump in the rice, chopped scrambled eggs, salt and liquid seasoning. Mix and toss well, using two wooden spatulas. Cover. Cook until rice is fluffy, stirring often. Remove from fire.

Sprinkle onion leeks. Toss again.

Serve immediately.

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

....photo here

Good for 5-8 servings

Ingredients:

* 5 tbsps cooking oil
* 4 pcs eggs
* salt
* 5 cloves garlic, finely crushed
* 1 large red onion, finely minced
* 1 pc Chinese chorizo, finely minced
* 100 grams ground pork
* 1/2 tsp ground black pepper
* 1/4 cup Kuya Arcel's Ginataang Alamang
* 2 tbsps liquid seasoning or light soy sauce
* 1 pc finger chili, halved, seeded & sliced
* 1 big stalk leek, chopped
* 8 cups cooked rice
* 1/2 pc red bell pepper, seeded & minced finely
* 50 grams carrot, minced finely


Procedure:

1. In a bowl, break eggs. Put salt lightly. Beat until frothy.
2. In a large bowl, put cooked rice. Mash until grains separate. Add the last-two ingredients. Mix until well-blended. Set aside.
3. In a large wok, place over high fire, put 1/3 of oil. Heat thoroughly. Put half of the beaten eggs. Cook until done. Place on top of rice mixture.
4. Back to the wok, put the rest of the coking oil. Heat lightly. Add garlic. Saute until rich golden brown. Follow with onion and chorizo. Cook for a minute. Put the ground pork, black pepper and ginataang alamang. Stir-fry until pork changes color and separates.
5. Dump in the rice mixture. Drizzle the liquid seasoning. Mix. Make a hole in the middle. Pour the rest of the beaten eggs. Mix immediately. Cover. Cook for several minutes or until rice is fluffly. Stirring very often.
6. When done, remove from fire. Sprinkle the leeks and finger chili. Toss until well-blended.
7. Serve hot.

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

....photo here

Good for 3-5 servings.

Ingredients:

* 2 tbsps cooking oil
* 3 cloves garlic, finely pounded
* 1 medium red onion, finely minced
* 3 pcs eggs
* a good pinch of salt and pepper
* 1 tbsp liquid seasoning
* 5 cups cooked rice
* 1 heaping cup of Arroz ala Cubana (recipe here)


Procedure:

1. Heat the wok over medium-high fire.
2. Meanwhile, in a large bowl, mash the cooked rice until grains separate. Dump in the leftover arroz ala cubana. Sprinkle lightly with salt and pepper. Mix well. Set aside.
3. In a small bowl, break the eggs. Put some salt. Beat until frothy.
4. Back to the wok, put oil. Add garlic. Saute until golden brown. Follow with onion. Saute for 30 seconds. Put the beaten eggs. When almost done, put the rice mixture. Add the liquid seasoning. Immediately mix until well-blended. Lid on. Cook for several minutes, stirring often, or until rice is fluffy.
5. Serve hot.

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

....photo here

Ingredients:

* 3 cups cooked rice, mash to separate grains
* 3 pcs skinless longganisa, cubed (left-over from last night's dinner)
* 1/2 pc (40 grams) of a small carrot, finely minced
* 1/4 pc (a heaping tbsp) of a small red bell pepper, seeded & finely minced
* 1/4 tsp dried pepper flakes
* 1 pc finger chili, seeded, halved & sliced
* a good pinch of fine salt
* 1/4 tsp ground black pepper
* 2 tbsps cooking oil
* 3 cloves garlic, finely pounded
* 1 medium red onion, minced
* 2 tbsps banana catsup
* 1 tbsp oyster sauce
* 1/2 tbsp liquid seasoning
* 2 eggs
* 1 stalk leek, chopped

Procedure:

1. In a large bowl, combine the first-eight ingredients. Mix thoroughly.
2. In a wok, over medium-high fire, put oil. Heat lightly. Add garlic. Saute until golden brown. Follow with onion. Cook for 30 seconds.
3. Dump in the rice mixture. Add the catsup, oyster sauce and liquid seasoning. Mix until well-blended. Cover. Cook for 2 minutes.
4. Make a hole in the middle. Break the eggs. Stir immediately. Mix unto the rice until well-coated. Cover. Cook for several minutes. Stirring every now and then.
5. When rice is fluffy. Remove from heat. Sprinkle the leek. Mix thoroughly.
6. Serve hot.

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

....photo here

Ingredients:

• 1-1/2 tbsp of light olive oil
• 2 cloves garlic, finely minced
• 1 small red onion, finely minced
• 2-3 tbsps of butter or margarine
• 3 pcs eggs, beaten
• about 5 cups of cooked rice, mash to separate grains
• a teaspoon of iodized coarse salt
• 1/2 tbsp of liquid seasoning, garlic flavor
• 1/4 tsp ground black pepper
• 6 stalks of leeks, chopped

Procedure:

1. Heat lightly a wok over medium-high fire, put the olive oil. Saute garlic and onion together until garlic renders a light gold color.
2. Put butter. Swirl it around. When almost melted, add the beaten egg. Cook until half of the egg has settled.
3. Dump the rice. Season with salt, liquid seasoning and pepper. Mix. Cover. Cook for 3-5 minutes.
4. Mix the rice again. Put back the cover. Cook for another 3 minutes or until rice is fluffy. Add the leeks. Stir-fry for a 5 seconds. Remove from fire.
5. Serve hot.
   

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

.... photo here

Ingredients:

• 2 tbsps of oil
• 4 pcs of jumbo hotdog, half-moon cut
• 2 tbsps of butter or margarine
• 3 pcs eggs, beaten
• 7 cups cold cooked rice, mashed to separate grains
• salt
• liquid seasoning
• a handful of thawed green peas

Procedure:

1. In a wok, heat thoroughly. Place oil and hotdog. Stir-fry until half done only. Remove from pan. Place on top of mashed rice. Mix well with rice. By now, the rice will be pink in color because of the oil from the hotdog. Set aside.
2. Back to the wok. Put the butter. When half of it has melted, pour the beaten egg. When half of the egg has been cooked. Add the hotdog-rice mixture. Mix until egg has coated the rice evenly. Sprinkle with salt and liquid seasoning. Mix. Cook for 4 minutes. Put the green peas. Cook until rice is fluffy.
3. Serve immediately.

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes