They said that fried rice most likely originated in China as a method of using up leftover rice. The normal proportions of rice to meat/vegetables in fried rice indicate that it is a food normally eaten by the poor, who cannot afford generous portions of meat. Fried rice is considered a peasant food in China and would never be included on a formal banquet menu. OH! this is sad:(


Another request by my daughter!
Here I used Mama Sita’s Palabok Mix.


* tsp salt
* 1 3/4 tsp Mama Sita’s Palabok Mix
* 3 tbsps Oyster Sauce
* 3 tbsps Vegetable oil
* 1 1/2 tsp garlic, crushed
* 3 cups leftover, boiled rice
* 2 pcs eggs, scrambled, fried and cut into strips
* 1/2 cup carrots, chopped finely
* 1/2 cup cooked green peas, frozen


*1.) Dissolve salt and Mama Sita’s Palabok (Shrimp Gravy) Oyster Sauce.

*2.) Heat oil. Sauté garlic and toss in leftover boiled rice. Stir-fry over high heat until garlic is golden brown.

*3.) Add Salt-Palabok Mix-Oyster Sauce mixture. Stir-fry.

*4.) Add the remaining ingredients one at a time: scrambled eggs, carrots and green peas. Continue cooking for another 2 minutes.



This is onother fried rice sorti from my files, which I usually cook whenever I’m grilling Liempo or for my “Longsilog combo”!
Masarap talagang kaparis ng longganisa, for recipe see my homemade Longganisa entry:-)


* 6 cups of cold cooked rice
* 8 to 10 tbsps. vegetable oil
* 1 whole garlic, peeled and finely chopped
* 1 tbsp. of finely chopped basil leaves
* 2 pcs. spring onion, chopped
* 1/2 small onion chopped


Please watch the video!



It’s been a while since we had any-style of fried rice. My kids were too excited. This was an experiment with a new recipe for fried rice. It turns out something exotic looking very aromatic but not overpowered the small shrimps and the vegetables.


* 4 to 5 cups cold cooked rice
* 1 1/2 knorr cubes
* salt and pepper
* 100 g small shrimps
* 1 spring onion
* 1 medium-sized carrot
* 4 to 5 tbsps. curry sauce (bottled)
* 1 onion
* 4 cloves garlic
* 2 eggs, beaten
* 20 g green peas
* 5 to 8 tbsps. canola oil




Just to get rid some left over and to give an idea to others, I’m sharing this to all!


* 4 cups of cold cooked rice
* 3 Eggs, beaten
* 2 pcs. left over Sausages
* 3 pcs, Scallions
* 4 cloves crushed Garlic
* 1 tsp. dried or fresh Basil leaves
* some Salt and Pepper
* some Canola oil


*1.) Heat a pan, pour some canola oil.
Saute scallions, garlic, sausage, and basil leaves.

*2.) Add cold rice continue stirring over medium heat.

*3.) Heat some oil in a other pan, add beaten egg., then add to the rice stirring over low heat, season with salt and pepper.



It is basically a Chinese style FRIED RICE except I did not add eggs. But the weird combination of bits of ham and chopped chorizo is mine! A few tips for cooking fried rice. We all know that there are lots and lots of rice varieties and each has a distinct texture and aroma. The best for making fried rice is the long grain variety. Not too starchy so that the grains are easy to separate. What isn’t good for making fried rice are the glutinous varieties which are really better for making lugaw or risotto. If you’re not very sure about what kind of rice you have, it is better to use the minimum amount of water if you intend to make fried rice afterwards.


* 6 cups of cold cooked rice
* 2 to 3 pcs. chorizo de bilbao cut into rings or chinese chorizo
* some salty ham
* 2 pcs. spring onion
* 1 red bell pepper
* 1 green bell pepper
* 1 carrot
* 3/4 cup of sweet corn kernels, drained
* 5 tbsps. vegetable oil
* salt and pepper


There are many styles of Chinese fried rice today. The fried rice typically served at Chinese restaurants in America is comprised of leftover rice, egg, a small amount of meat, a few vegetables, soy sauce and green onions. Other Asian countries have created their own individual fried rice dishes as well. A Malaysian version, called Nasi Goreng, uses kecap manis (a sweet soy sauce) as its primary condiment.



An Austrian, a family friend, ask me sometime; “Why Filipinos Are Always Eating Rice for breakfast?”
In the Philippines we eat rice in every meal, everyday – breakfast, lunch and dinner. I love bread as well but it has always been like this in our country. I guess it has something to do with culture and traditions including geographical reasons. Although some filipinos no longer eat rice during breakfast, some reasons are because of work where no one has time to spend the morning in cooking so cereals and bread replaced it. It’s not that bad eating rice at breakfast because it’s what our body needs. It’s what will keep us up before lunch time. That’s why it’s called breakfast because we are “breaking the fast”. the fasting that we didn’t eat during sleeptime. Imagine how many hours your asleep and your stomach is empty. Sleeping and eating can’t be compared as it gives different benefits to our body. I don’t eat rice during breakfast lately but if i have time to prepare I ususally do still prefer it.


* 5 to 6 cups of cold cooked rice
* 18 pcs. hardboiled and shelled Quail eggs
* 1 whole garlic crushed and peeled
* 2 pcs. spring onions cut into rings
* half a bunch of chives, chopped
* about a cup of Adobo sauce (left over sauce of adobo)
* some vegetable oil
* salt and pepper


1.) Heat the vegetable oil in a wok or frying pan. Throw in the garlic, stir fry for about 10 seconds until garlic is golden brown.

2.) Add the rice stir then the adobo sauce. Season with a little salt and some pepper. Cook, stirring, just until the rice is heated through.

3.) Add the quail eggs, give the fried rice a couple of stirs and serve with spring onions and chives on top.



This is another fried rice sortiment from my files!

A foreigner probably didn’t know is just how many ways we eat our rice.

a.) We boil rice with water and serve it along with side dish just about any viand.

b.) We fry day-old rice, often with lots of toasted garlic bits, and serve it with our staple fish or meat and egg combo for breakfast.

c.) We simmer rice in broth until the grains turn mushy and the mixture turns thick and we have our lugaw, a popular midday snack.

d.) We grind rice, mix it with coconut milk and sugar, and we have countless sweet delicacies in the form of suman and kalamay that we enjoy as snack or dessert.

e.) In some parts of the country, rice is dry toasted then brewed to make a coffee-like beverage. Even I get confused sometimes.

We have labels like wagwag, laon, sinandomeng, denorado, milagrosa, malagkit… And those are just the Philippine labels for white rice. When we add red and brown rice to the list, it grows much, much longer. And when we consider more varieties raised and sold in the entire Asian region, we have a list with names and classifications that may require a degree in agriculture to decipher and understand.

We Asians love our rice, no doubt, and that’s why with every sign of shortage, the population panics. I know a lot of Filipinos who just can’t seem to make the shift from rice to bread or noodles. It’s not the same, they say. Even with the way we eat rice in the house, we observe variety—in cooking methods, in seasonings, in colors, flavors and textures.


* 4 cups cold cooked rice
* 1 yellow bell pepper
* 1 spring onion
* half a head of garlic
* salt and pepper
* some cooking oil




So, today’s brunch pork adobo fried rice. It was the left over from my pork adobo the other day. Then, I cooked the fried rice, with lots of crushed garlic, and when the rice was heated through, I just stirred in the pork adobo meat and some salt for more taste. I serve it with cherry tomatoes and banana for everyone!


* about 4 cups of cold cooked rice
* a small bowl of left over pork adobo
* some crushed garlic, peeled
* some vegetables oil
* salt to taste




Today’s breakfast and lunch for the kids and myself, a fried rice dish made with cold cooked rice, a single pork piece of pata, left over sauce of pata hamonado and three eggs. I would say it is a BRUNCH!
Left over sauce like adobo, caldereta, etc…….here I used the sauce of my pata hamonado, would perfectly goes with fried rice as seasoning. 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.


* 3 tbsps. vegetable Oil
* 3 Eggs
* 3 clove Garlic, crushed and peeled
* 4 cups of cold cooked rice
* a cup of Pata hamonado Sauce
* 1 tsp. Vegetable broth powder, for more taste or 1/2 broth cube


—Fry first the scrambled eggs. Then in the same pan saute garlic add cold cooked rice and pour in the pata hamonado sauce. Season with about a teaspoon of broth powder or cube you can also use 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. We ate it with “Bagoong guisado” and hot coffee with milk.



Last week I bought this frozen summer vegetables from SPAR, a supermarket here in our place.
Now, the question was, what to do with it? I had plans to make a fried rice dish for lunch today, so I decided to throw in almost 2 cups of it. The outcome was delicious and tasted fresher and much less greasy than Chinese takeout. I used these vegetables just because that was what jumped out at me when I opened the freezer. Consist of: Carrots, Turnip Cabbage, Leek, Green Peas and Potatoes.

One key to making good fried rice is to use cold, cooked rice. So be sure to plan ahead and get the rice cooking early so that it has enough time to cool completely. Or, as you’ve probably already guessed, this is a fantastic way to use up leftover rice from last night’s delivery. CORRECT!!!


* 3 cups cold cooked rice
* almost 2 cups of summer vegetables (depends upon your preferences)
* 2 tablespoons of any vegetable or canola oil
* some sliced spam
* 1 onion, chopped
* 3 garlic cloves, minced
* Salt


Heat vegetable or canola oil in a large wok over med-high heat. When oil is hot add onion, garlic and frozen summer vegetables. Saute for about 4-5 minutes until beginning to soften. Add spam and cold cooked rice, adjust salt if necessary.



Crab meat it is used in many cuisines across the world!
Prized for its soft, delicate taste.
The meat of crabs comes in different grades, depending on which part of the crab’s body it comes from and the overall size of the crab the meat is taken from.

Colossal crab meat, is the largest whole unbroken pieces available from the blue crab and blue swimming crab.The colossal meat is taken from the two largest muscles connected to the back swimming fins of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump.

The jumbo lump grade crab meat comes from larger crabs, is the meat from the two large muscles connected to the swimming fins. Contrary to smaller portions of crab meat, it can be used whole. It has a brilliant white color and exquisite taste.

The Lump grade of crab meat is comprised of broken pieces of Jumbo Lump, which are not included in the Jumbo Lump grade pack, and other flake pieces. This grade of crab meat is ideal for crab cakes and it is commonly used by manufacturers.

The special meat is shreds and small flakes of white meat from the body cavity of the crab. It is generally used for all dishes in which white crab meat is used.

The back fin portion consists of flakes of white meat, coming both from the special meat and the jumbo lump.
Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through.

The Claw Fingers, also called Cocktail Fingers, are the tips of the pinchers, usually served whole, with the dark pink meat still in it. They are commonly used as garnish or hors d’oeuvre.


* 4 cups of cold cooked rice
* 1 can of crab meat
* 1 tsp. sambal oelek (chilli hot)
* 1 onion
* 4 cloves garlic
* chopped cilantro or coriander
* some vegetable broth powder
* some vegetable oil
* some scallions
* salt and fresh ground pepper to taste




This was a request by my son Roni who’s craving for fried rice since last week.
Instant Beef Flavor Paste uses for prepare a beef soup base for noodle, but this time I tried to use it for fried rice without hassle, instant beef flavor paste is made life much easier when you are craving for a beef flavor for your fried rice. I just added some boiled mix vegetables in it. Ingredients: Onion, salt, soya bean oil, water, garlic, yeast, sugar, cinnamon, citric acid and ginger. I bought it from chinese store near us. It’s made from Thailand.
A simple way to enjoy an exotic, full-flavored beef in your fried rice witout adding beef meat. Your friends will wonder how you could possibly make something so good!


* 4 cups cold cooked rice
* 4 tbsps. vegetable oil
* 3 tbsps. instant beef flavor paste (from bottle)
* 4 cloves garlic, minced
* about 75 g boiled mix vegetables (frozen)
* some salt to taste
* some fresh ground pepper




This is a request by my hubby, who’s fund cooking fried rice with Tocino oil…meaning the oil in which the tocino fried, then the leftover oil he will make fried rice out of it!
And that’s what I did here :pump-v_v:


* 4 cups of cold cooked Rice
* Tocino oil (leftover oil from frying my homemade Tocino)
* 1 tbsp. Mama Sita’s Tocino Mix
* 4 cloves Garlic, crushed
* Salt and Pepper
* cooked Carrot (yellow)
* cooked Green Peas
* Scallions


*1.) Heat oil (Tocino oil). Sauté scallions, garlic and 1 tbsp. Mama Sita’s Tocino Mix and toss in leftover boiled rice. Stir-fry over high heat until garlic is golden brown.

*2.) Season with salt and pepper. Add cooked yellow carrot and cooked grean peas. Continue stirring until rice is done. I serve it with Hot chicken wings and sliced tomatoes.



NASI GORENG, literally meaning “fried rice” in Indonesian and Malay, can refer simply to fried pre-cooked rice to a meal including fried rice accompanied with other items, or to a more complicated fried rice, typically spiced with tamarind and chilli and including other ingredients, particularly egg and prawns. this was requested by my hubby for our brunch last Saturday.

“Plain” nasi goreng-In Indonesian and Malay, nasi means cooked rice and goreng means fried.
From leftover rice to nasi goreng.
The main ingredients for the plain nasi goreng include pre-cooked rice, soy sauce, garlic, shallot and some spring onions for garnishing. Nasi goreng can be eaten at any time of day, and many Indonesians, Malaysians and Singaporeans eat nasi goreng for breakfast, often using leftovers from the previous day’s dinner. The rice used to make nasi goreng is cooked ahead of time and left to cool down (so it is not soggy), which is one reason to use rice cooked from the day before.

‘Special’ nasi goreng – as meal component

In restaurants, the dish is often served as a main meal accompanied by additional items such as a fried egg, fried chicken, satay, vegetables, and kerupuk (meaning crackers or fried potato chips, also called “prawn crackers” and many other names). In many warungs (street stalls), when accompanied by a fried egg, it is sometimes called nasi goreng istimewa (special fried rice).


* 4 cups of cold cooked rice
* 2 tbsps. Nasi Goreng Mix
* chicken breast
* 4 cloves garlic, minced
* 1 onion
* 1 red bell pepper
*1 greeen bell pepper
* 2 tbsps. vegetable oil

HOW TO …….



MY Longsilog-combo-my very own recipe of skinless Longganisa, sinangag and itlog!
For skinless longganisa recipe please check it out from files under request!
Serve with sliced cucumber and sliced tomatoes.


* my garlic, basil and spring onin fried rice (check from files)
* my homemade skinless longganisa (check from files)
* 1 egg
* some oil


Please watch the Video!



Black pudding or blood pudding is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage (first attested in 1868, perhaps influenced by German Blutwurst). Although “blood sausage” is often labelled as a North American term, it is also found in British English. “Blood sausage” is also used as a term for similar blood-based solid foods around the world.

Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, sweet potato, onion, chestnuts, barley, and oatmeal.

The sausage I mixed with my fried rice yesterday for our Saturday brunch!
I served it with sliced tomatoes and bananas. The so called-in Tagalog…”May ulam ka na may kanin ka pa”…wink!
Maybe something new for others but for us not. I used to experiment different things in my kitchen, thanks God until now was a success!

We used to have brunch mostly during weekends where the kids and I love to sleep longer. Maybe because of stress in the school during weekdays and for me the long night duty every night. And brunch is very ideal for us to get the breakfast and at the same time lunch in one…hahhaa…

These are some of my fried rice collections, which I posted before…in the future I will be posting different types from all over the world with their variations :pump-;):



This is just simple as that, the well known fried rice. Well, I got bored. Sometimes it is good to go back to the basic. Inspired by hubby’s sinangag. All you need is day old rice, garlic, scallion and a bit of salt and pepper.


* 1-1/2 tbsp vegetable cooking oil
* 3 garlic cloves, minced
* 300 g cooked rice, cold
* 1 stalk spring onion, chopped finely
* 1/4 tsp salt


* Heat oil in a wok over high heat. Add garlic and stir fry till fragrant, tossing and turning quickly to avoid burning, about a minute.

* Add the rice and stir them vigorously, turning the bottom part of the rice to the top and do the same to the sides till all the grains is mixed well with the garlic and oil.

* Toss in chopped spring onion and season with salt and soy sauce. Mix well and remove from heat
I serve it wit egg.



Simply my fried rice mix with kimchi. I may sound already on record as a fried rice fanatic. I just keep finding strange variations which completely change the final product. Even kimchi fried rice.

But there are other wonderful additions here that bump up the flavor. Butter, an ingredient that I’ve seen used often on various Korean food blogs, adds a creamy balance to each bite. You can mix right away the kimchi or serve it separate, just like what I di because my son is not fun of something hot! Scallions are always welcome, but I added already tiny sliced chicken breast and that’s it!


One thought on “ALL ABOUT “FRIED RICE”

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