Olongapo PDF Print E-mail

Olongapo (Fried Rice)

2 cups cooked rice (white or brown)
Oil for stir fry
1 cup meat, any type cooked or raw
MSG
1 onion, chopped
Soy sauce
1 garlic clove, minced
1/2 cup celery, chopped
1/4 cup cilantro, chopped
2 to 3 whole green onions, chopped
1 egg, beaten

Add sufficient oil to stir fry in your wok or to cover the bottom of a frying pan. If the meat is raw, add it to hot oil and stir fry until almost done. Add onions and garlic, stir frying until onions are beginning to brown on the edges. Sprinkle a generous portion of MSG across the entire surface of the oil, then add a serving spoon full of soy sauce. Be careful. The soy sauce causes the oil to "pop" a bit. After the oil has calmed, add the celery, cooking just a bit, still keeping it crunchy. Add the rice and stir gently. If you constantly stir the rice, it will become mushy.

When rice is hot throughout, add cilantro, chopped green onion and beaten egg. Stir gently until egg is done. Garnish with a bit more green onion if you like.

Serve with additional soy sauce. When you add the egg, you can also add fresh tomato bits, mushroom slices and French-cut green beans.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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