5 – 6 cups of rice
One 150-gram pack shrimp balls, sliced in half
8 pieces Ilocos longganisa, sliced in half, lengthwise and casings removed.
1 chorizo bilbao, sliced
Half a carrot, chopped
¼ head of cabbage, chopped finely
1 large white onion, chopped finely
Freshly cracked pepper, to taste
1 8-gram pack seasoning powder (I used Knorr Meaty seasoning)
MSG/Ajinomoto, to taste (I put in 2 dashes)
8 tbsp cooking oil, divided
1/2 cup chopped scallions for garnish
Over medium heat, heat 4 tablespoons of oil in a large wok.
Whisk eggs and season with salt and pepper. Cook the eggs in the wok and make an omelet.
Once done, remove from wok and place on a plate. Shred the omelette to create strips. You don’t have to be precise with this. Go crazy!
Using the same wok, heat 4 tbsp of oil and fry the shrimp balls until tender.
Add the carrot, onion and chorizo. Fry for a minute then add the longganisa. Crumble it and cook until the fat renders, for about 2- 3 minutes.
Add the rice and mix everything together.
Add the seasoning powder and MSG and mix well. Add the cabbage.
Cook for 1 – 2 minutes more and remove from heat. Top with the shredded omelet. Serve immediately and enjoy!