Fried Rice
By: Gio Ray Mangaya-ay
Published: Saturday, November 12, 2011 - 9:25pm

Ingredients




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
3 eggs
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

Preparation

1 Over medium heat, heat 4 tablespoons of oil in a large wok. 2 Whisk eggs and season with salt and pepper. Cook the eggs in the wok and make an omelet. 3 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! 4 Using the same wok, heat 4 tbsp of oil and fry the shrimp balls until tender. 5 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. 6 Add the rice and mix everything together. 7 Add the seasoning powder and MSG and mix well. Add the cabbage. 8 Cook for 1 – 2 minutes more and remove from heat.  Top with the shredded omelet. Serve immediately and enjoy!

About

My take on Yang Chow fried rice