When we hear of 'fried rice,' we often think of the kind served at Chinese restaurants or Filipino breakfast places, and we're used to its 'white' appearance. This is a recipe for what I call 'blackened' fried rice, so named because instead of white rice I used a combination of the black and red rice variety, along with some quinoa.
While fried rice is commonly consumed as a staple or side dish, it can be a complete meal in itself, with lots of possible ingredient combinations.
For this recipe, I added leftover slow-cooked pork belly, sliced Chinese sausage, bacon bits, shiitake mushrooms, green peas, sliced baby corn, raisins, baby spinach -- all stir-fried in a combination of Olive oil, garlic, onions, tomatoes and ginger The result is a complete satisfying meal.
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Ingredients
- 2 cups, steamed black rice, red rice and quinoa (leftover rice is best to use)
- 2 Chinese sausages, thinly sliced, diagonally
- 1/2 cup leftover, slow-cooked pork belly, shredded (or you can use any leftover cooked pork)
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup frozen green peas
- 1/2 cup dried raisins
- 1/3 cup bacon bits (optional)
- 1/2 cup sliced baby corn (from the can)
- 1/2 cup green onions, sliced
- 1 cup baby spinach
- 4 cloves garlic, peeled and crushed
- 1/2 medium white onion, sliced
- 1 small tomato, cubed
- 1 thumb fresh ginger, thinly sliced
- Salt and pepper to taste
- 1 tsp soy sauce
- A dash of turmeric
- 2 tbsps Olive oil
Directions
- In a large wok, heat Olive oil over medium high heat.
- Add garlic and cook till browned.
- Add onions, ginger and tomatoes until fragrant.
- Add in pork, sausage, mushrooms, bacon bits, spinach and baby corn. Stir-fry for about 3 minutes.
- Add in rice and continue to cook for 5 minutes, constantly stirring. Add salt and pepper to taste.
- Add in soy sauce and turmeric.
- Turn heat to low and continue to cook and stir, scraping the bottom of the wok to prevent the rice from being burnt.
- Remove from heat and serve warm