Fried Brown Rice

If I had lots of time in my hands, I would probably cook fried rice everyday. Left-overs, especially meats and sausages, make it a more festive dish. With left-overs, there is no need to scrimp. Pwede silang ilagay lahat since their shelf life is already very short. I have often used left-over menudo and asado for fried rice. And the carrots and siling pula stuck down in the crisper, minus the crispiness, can still very well be utilized.

However, it is still best to serve dishes with the freshest ingredients. I just discovered that brown rice is the best for fried rice concoctions. When boiled or steamed, it is not sticky. The best term to describe it is "buhaghag", which makes it very easy to turn over and over in the kawali or talyasi, depending on the amount one is cooking.

For this dish, one will need:

Brown rice, previously boiled
Minced garlic, lots of it
Chopped Onions, lots of it, too
Diced carrots
Diced red and green bell pepper
Green Peas
Corn kernels
Leeks, chopped thinly, lots of it
2 pcs Bockwurst or Chorizo de Bilbao, sliced about 1/4 inch thickdiagonally
2 scrambled eggs, diced
Salt and msg
Cooking oil and Butter (Daricreme buttermilk is a good substitute)

Fry the scrambled eggs first to save on oil. Set aside. Brown garlic in cooking oil then add onions. Add butter and mix well. Add Bockwurst or chorizo, mix, and allow  its fat to be rendered. Add the veggies, starting with the carrots except the minced leeks. Then, put in the boiled brown rice, mixing everything well for some minutes. Turn the fried rice over and over using a siyansi so that the veggies and the sausages are well distributed. Season with salt and msg, if you have no issues with it. Lastly, add the diced scrambled eggs followed by the minced leeks. Continue stir frying for three more minutes. Serve with leeks on top.

No need for another ulam.