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Easy Garlic Fried Rice

garlicrice

One of our current staples in home cooking is fried rice. Garlic fried rice, to be specific. It’s The Man’s favorite kind of fried rice, and it’s so easy that I never really tire of making it. Here is how I do it.

  1. Prep your old rice by taking it out of the fridge and having it go to almost room temperature. Cooking cold rice will just make the process much longer.
  2. Take a whole bulb of garlic (yes that’s how we roll!). Peel the cloves, wash the cloves briefly, then dice them. It’s your choice if you like finely diced garlic or just roughly diced.
  3. Heat about a couple of tablespoons of olive oil in your nonstick pan.
  4. Fry the garlic in the olive oil until it starts turning brown.
  5. Put in your old rice. For this much garlic I can use about two to three cups of old cooked rice.
  6. Use a spatula (or two, I like to double-wield) to break down the rice until the grains separate and gets coated by oil and garlic. Be generous with your tossing around of the rice and garlic, to make an even mix. If you are using cold rice this can take a while.
  7. Sprinkle a bit of salt and pepper according to taste. I like to put only a shake or two of each, just to get a bit of flavor in. I don’t want to overwhelm the taste of the garlic.
  8. It’s hard to say when it’s done as I just eyeball it. Basically once the rice grains are separated and looks like it had a turn at the bottom of the pan, I stop cooking.

The whole process shouldn’t take more than 20 minutes, unless you take a long time peeling and dicing the garlic. Take it off the heat and serve immediately. We usually serve this with smoked bangus or tocino, maybe a side of fried egg, and a tomato-and-patis salad.

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Posted by on August 17, 2013 in Random Cooking

 

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This week in food (photos)

I would like to share some photos of the food we ate this week. First up, I ate this (huge!) plate of beef omurice at Kim&chi food stall in Glorietta 4’s Food Choices last Wednesday. There’s a huge mound of rice inside the delicately cooked omelette, and it was accompanied with what is basically chap chae topped with beef. It was an awesome dish for only Php 120.

In the following weekend we ate at a restaurant at Little Tokyo called Yamazaki. It’s a pretty busy place, and it has a connected Japanese grocery. My husband ordered a katsudon, Php 195.

I had an order of beef curry (Php 215), and it was one of the best curry I tasted! I found myself wanting more rice because of it!

We also ordered a pair of onigiri on the side (Php 165), an ume onigiri for me and a salmon flakes onigiri for him. It came with a piece of rather dry fried chicken.

Lastly, we split an order of yasai itame (sauteed vegetables) with our friend Ruben.

Finally, after a late night at the office we decided to eat at one of my favorite Chinese restaurants, Causeway at Libis. Since it was late night, their dimsum are at a reduced price (Php 52, I think?). Our first order was off the dimsum cart, some asado siopao and sharksfin siomai, plus our drinks.

We waited quite a bit for the rest of the dimsum, since it was already on an order-basis instead of having it in the cart. Here we had some kutchay, chicken feet, and beancurd rolls (my favorite!).

And also some sesame shrimp rolls. Goes really well with mayonnaise!

And there you have it! I hope you liked the photos, they were taken by my phone’s camera only, so the resolution isn’t all that great.

 
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Posted by on March 2, 2012 in Blog

 

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Lunch at home: Japanese!

Where have I been? There’s been an upgrade in my status at work recently, and I have been very busy with adjusting and keeping up with the tasks that naturally my hobbies are the first to go. Including cooking. I’ve been able to catch up though, and perhaps I can go back to this hobby which is dear to me.

What I’m excited about is my purchase of umeboshi. I’ve been looking for this for a long time, and I was finally able to eat some at a Japanese restaurant at Little Tokyo in Makati. Of course I immediately wanted to buy some, to make into onigiri. I was able to find it in a Japanese grocery also at Little Tokyo. At first I only saw the big jars, which costs Php560 each, but I doubted that I can finish such a huge amount even though I really like ume. Luckily, there were smaller jars which costs only Php140. Here’s my beloved jar, along with a bottle of soy sesame dressing (Php150?).

Today was my chance to make onigiri, and I decided to make a themed lunch out of it. I made ume onigiri for myself, spicy tuna onigiri for The Man, some takuan, and an egg drop soup with wakame seaweed.

Bits of the spicy tuna onigiri kinda fell apart a little at the plating. The spicy tuna is from a can of 555 Hot and Spicy tuna. There were quite a bit of it, and the left overs are in that small red square bowl at the bottom. Here’s a close up of the not-yet-wrapped-with-nori ume onigiri, which of course at this stage is not distinguishable from the spicy tuna onigiri.

The takuan came from a long solid piece that I bought from Landmark Supermarket. It costs about Php200+, but it’s a pretty big piece so this will last a long time. You only ever eat so many slices at a time anyway. Here I used three slices halved, served with a small dipping sauce of Kikkoman soy sauce.

Lastly, I made an egg drop soup made from this gem.

It’s really pretty easy to prepare. Just boil two cups of water, pour in the whole packet, and simmer for about a few minutes until all the powder has dissolved. Then I slowly poured in a lightly beaten egg while stirring the soup, to make the egg come out in strands. As a last minute inspiration, I decided to drop in about three pinches of dried wakame seaweed (bought from the Japanese grocery, Php 140 a small pack). It re-hydrated pretty well in the hot soup. After removing from heat, I put in a half teaspoon of sesame oil for added flavor.

Not bad for a homemade lunch!

 
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Posted by on February 23, 2012 in Blog

 

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