Hello everyone!!
I hope you're all doing great and healthy!
We had some unexpected visitors last Sunday from my husband's family side. His brother and niece returned to the Philippines from Canada to visit my mother-in-law and the rest of the family. We already knew they were coming a month ago, but the plan was that we would meet and have a get-together at my husband's hometown, which is in San Carlos City. But they surprised us upon arriving in Cebu. His brother called him to inform him that they will come to our house and have lunch together.
That was around 10 am, so I didn't have enough time to prepare food for them. But then my brother-in-law said not to bother preparing some dishes because they were craving for pork lechon. Although we still have some chicken adobao (chicken adobo with sauce) at that time, it was not enough for all of them.
So, we just cooked additional rice (white rice) because my family is into brown rice already. They might not like eating it, so we cooked white rice for them. But then, as they bought pork lechon, they saw hanging rice, and this is really best paired with lechon. Filipinos, especially Cebuanos, really like to eat "poso" (hanging rice).
Because of that, we still have more rice left. So we just refrigerate it, and then yesterday I divided the rice into halves. The first half is for fried rice. I kept the remaining rice back and planned to make champorado with it.
So, for now, I'm gonna share my fried rice with some leftover lechon. The lechon left was too little, so I added some eggs and strips of butter chicken.
Let's take a look at how I did it.
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Mash or crumble the leftover rice.
Strip the leftover pork lechon.
Strip some butter chicken.
Crack the eggs, then beat or scramble them.
Crush and peel garlic, then mince.
Wash the spring onions, then cut them into small pieces.
Set all the prepared ingredients aside.
Heat a little amount of canola oil in a pan. Then fry the eggs. Crush the eggs while cooking. And then set aside.
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In another pan, heat the canola oil again, then sauté the garlic until it's a bit roasted.
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Then add the rice, fry it with the roasted garlic for a few minutes. Then add a pinch of salt and just a pinch of Magic Sarap seasoning. Mix them well.
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Then add the stripped pork lechon and the stripped butter chicken. Toss and mix them well. And then add the crushed scrambled eggs. Again, toss and mix until well combined.
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Finally, garnish with some spring onions. And, all done.
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This is how simple my fried rice was. The leftover rice wasn’t wasted. We still enjoyed eating it with my niece and nephew because they came back to our home after sending my brother-in-law off to the port with my husband.
And they promised to come back here before leaving for Canada because my niece is craving for my humba...😊 And I will gladly prepare and cook humba for them.
I'll end my post here, and until next time.
Thank you so much for stopping by and God bless...🙂🙏❤
