#90_Ham Fried Rice

Ham Fried Rice

Everybody makes fried rice in the Philippines and the variety is endless.
For example, there is plain garlic fried rice, crab fried rice, shrimp fried rice, sausage fried rice, vegetable fried rice, pork fried rice, beef fried rice
or a mix and match of the above mentioned items.
This is where one can use his/her creativity and a great way to use left overs.
My personal favorite is a combination of crab meats, pork, and shrimps.

I just wanted to share with you my version using left over ham.

Start with the basic:
1) Heat about 3 tbsp.canola oil in a heavy skillet, over medium high heat, then saute chopped garlic (about 2 cloves) until they are fragrant and slightly browned. Add about 1/3 cup chopped onions and saute until the onions become translucent.
2) Then stir in some diced ham (about 1 cup or more) and continue to saute for 2 minutes followed by 1 cup of frozen peas and carrots, some diced red and green bell peppers.

3) Saute for another minute or two, then add about 3 tbsp of oyster sauce or Yoshida sauce and 1/4 cup ketchup.

4) Stir in about 5-6 cups cooked rice. Stir thoroughly until rice is well coated with the sauce.
5) Garnish with chopped scrambled eggs and sliced green onions. (optional)

1) When I use left over rice that has been refrigerated I like to warm it up in the microwave before adding it to the mixture.
2) When I use newly cooked rice, I let it cool a little bit, not completely cooled.
3) The ingredients above are just for your guide. I don't measure any of the ingredients in making fried rice, just eyeball.
4) I use frozen Peas and Carrots that comes in package. Fresh ones would work great! (When using frozen ones, do not thaw them out).

#29_ Spanish Rice and Beef Casserole

This casserole is so good that even a persnickety eater like my husband will ask for seconds. I picked up this recipe from one grocery store at their produce department where they have a rack of different recipe cards, and were free. This recipe is very simple and easy to cook.

What I did differently which wasn't mentioned in the cooking procedures was that I seasoned the slices of beef with seasoned salt and refrigerated it over night. I usually do this with steaks and fish so that the seasonings, be it dry rubs or just plain salt, will penetrate into the meat, much like the process of curing meat. The meat will be flavorful.

Ingredients:

1 lb. boneless beef top sirloin steak, 3/4" thick

2 Tbsp olive oil or canola oil

1/2 cup chopped green bell pepper

2 cloves garlic, chopped

1/3 cup chopped onion

1 cup uncooked long grain rice or Basmati Rice

1 tsp chili powder

1 can (14 oz) Mexican style diced tomatoes, undrained

1/2 cup water

1 cup frozen peas and carrots

2 tbsp. canola oil

Procedure:

1. Cut the steak lenghtwise in half and then crosswise into 1/4 inch strips. Season with seasoned salt or any kind of dry rub you have, and refrigerate it overnight

2. In a large saute pan, heat the oil over medium high heat until hot. Add the seasoned beef strips, stirring well to make sure all pieces are evenly browned.

3. When the beef are all browned, add the garlic, onion and rice and stirfry for about 5 minutes, stirring to prevent from sticking.

4. add the diced tomatoes including its juice, water and chili powder. Lower heat to medium, cover the pan and simmer for about 2-3 minutes

5. add the green and red peppers and peas and carrots and transfer to a baking dish. Cover with aluminum foil.

5. Bake in a pre-heated 350 degrees oven for 30 minutes

Note:

I had some leftover breakfast sausage in the fridge. I cut them up diagonally and mixed that in the casserole before I put it in the oven....extra yummy!!