A breakfast meal fried rice with garlic. Best partner of tocino, fried egg, longanisa, tapa and more. Try this one and enjoy.
Ingredients:
1 - 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce, as desired
How to Cook:
- Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.
- Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
- Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.
- When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.
Ingredients:
Beef sirloin,1kg of this.
A whole bulb of garlic, minced finely.
3/4 cup of vinegar
1/4 cup white sugar
Salt, 1 tbspn.
Same with pepper, 1 tbsp.
Garlic fried rice:
2 cups of day old rice.
5 cloves of garlic
Green onions, chopped.
Salt and pepper to taste.
1/2 a small onion.
egg
How to Cook:
- Put all the ingredients together in the meat marinade mix except the meat in a big container or a zip lock. Mix well, then add meat. Let it marinate for 2 days for best flavor, or 30 minutes if you want to be fast.
- When done marinating, fry the meat in a pan. Set aside.
- Make garlic fried rice in same pan. Fry the garlic first, then onions, then rice, add seasonings and garnish with S&P.
- Serve with an egg of your choice on the side.
- Enjoy..
Ingredients:
1 cup cake flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon vanilla
6 eggs, separated
1/2 cup vegetable oil
1 teaspoon cream of tartar
How to Cook:
- Preheat oven to 350°F.
- Sift flour and baking powder in bowl; set aside.
- In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.
- Gradually add sugar while beating. Then, add vanilla and vegetable oil.
- Add egg yolks one at a time and continue beating.
- Add cake flour and baking powder and continue mixing.
- Line muffin pans with paper cups and pour mixture about 2/3 full.
- Bake 12 to 15 minutes or until golden brown.
- Finished when toothpick comes out clean.
Ingredients:
1/2 lb bacon
5 cups cooked long-grain rice
(can use other rice, but long or medium grain rice is all I ever use)
6 garlic cloves, smashed and diced
1 1/2 cups frozen peas and carrots
2 eggs, beaten slightly
2 tablespoons vegetable oil (optional)
1/4 cup light soy sauce (or more to taste)
salt
How to Cook:
- Slice the bacon slices cross ways into small slivers. This works well if you keep your bacon frozen. Thaw enough to slice and then just slice off your pieces of bacon across so you have a bunch of thin strips. Fry the slivers of bacon in a large wok or pan and then remove the bacon to drain on a paper towel. Reserve some of the bacon fat, about 2-4 tbsp, or use vegetable oil, or use a mixture.
- Lightly fry the garlic in the bacon fat/oil in the same pan you fried the bacon. Don't let the garlic get brown. Add the cold rice and the peas and carrots and let it all warm at high temperature and break up the big pieces of rice. It's ok for there to be some clumps of rice remaining. It is important your rice is cold when you start or the fried rice will get gluey and mushy. Day old rice is best, but if you want to make your rice fresh and then fry it, cook the rice and put in a flat baking pan in the freezer to cool for 30-60 minutes first.
- After about 5 minutes, or once the rice is heated through make a well in the center of your rice. Add your eggs and stir them slightly. I like to cook the egg most of the way through in the well, and then slowly bring in the remaining rice which gives some eggy chunks as well as a light coating of egg on some of the rice. Another option is to lightly fry the scrambled egg separately first and then add it to the fried rice.
- The last step is to add the soy sauce, crumble bacon pieces over, mix, taste and add salt if desired. This fried rice is surprisingly simple, but really awesome. I always use the frozen peas/carrots, but other veggies can work. Never use canned veggies, and ones that release water (like tomatoes, mushrooms, zucchini, squash) can be tricky, because your rice can get mushy. Fresh carrots, broccoli, snap peas, bell pepper, frozen/fresh corn have been tried and all work.
Ingredients:
1/2 cup water
1/4 cup evaporated milk
1/2 cup milk
1 egg 1/2 cup sugar
3/4 teaspoon salt
5 tablespoons softened butter
1 tablespoon oil
4 cups flour
3 teaspoons yeast breadcrumbs
How to Cook:
- Combine the water, evaporated milk and milk and heat in the microwave for 35 seconds.
- Run tap water over the egg for 30 seconds to warm it.Add all ingredients (except the bread crumbs) in the order suggested by the manufacturer.
- The dough is supposed to be somewhat sticky (when I made this recipe, it was not sticky but it turned out well anyway).
- Spray two baking sheets with non-stick cooking spray; preheat oven to 375 degrees.
- When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop) and roll in bread crumbs in an oval shape; place on baking sheet.
- Cover and leave to rise in a warm place until doubled.Bake for 10 to 15 minutes, until golden brown.
Ingredients:
6 hardboiled eggs, chopped
½ cup of powdered cheese
Salt for the taste
1 cup of mushroom soup
1 egg, beaten
4 spoon of butter
Bread crumbs
How to Cook:
- In a bowl; put the egg, cheese, salt and mushroom soup.
- Put it inside the refrigerator. Cut it using cookie cutter.
- Roll it in bread crumbs then dip it in egg.
- Roll it again in bread crumbs.
- Fry it using butter until its color become light red.