Here’s one of those 1-pot recipes (heck, calling it a recipe is too fancy even) I whip up on leaner days when resources are scarce. It is budget friendly and can be as plain or as fancy as you’d like it to be.
This particular dish has Bak’wa or Singaporean pork jerky and Chorizo de Bilbao, a type of dried sweet pork sausage found in most grocery stores and markets in the Philippines.
As you can imagine already, this rice dish is sweet and savoury because of the type of meat ingredients I used. You can swap it with chicken, beef, prawns or savory sausages, whatever you fancy
3 cups cold, boiled Jasmine or white rice
2 pcs pork jerky, sliced thinly
2 pcs chorizo or Chinese sausage
1 small head of garlic, chopped finely
1 medium onion, chopped
1 small carrot, cubed
1/2 cup green peas
2 eggs, fried and chopped
2 tbsp soy sauce
2 tbsp oyster sauce
salt to taste
ground black pepper to taste
2 tsp cooking oil
2 tsp sesame oil (optional)
- Pre boil the sausages whole. Discard water. Cool and slice diagonally.
- In a wok or pan over high heat, fry garlic until lightly golden.
- Add onion. Stir until translucent.
- Add sliced sausages and veggies. Season lightly with salt and pepper.
- Add in the cold rice. Toss to mix ingredients together. Then add in the sliced pork jerky or bak’wa. Continue frying over high heat for another minute, tossing regularly for even texture and flavor.
- In a small container, mix sesame oil, soy sauce, and oyster sauce. Drizzle over rice mixture and continue tossing.
- Add chopped fried egg. Give it another toss and you’re done!
Makes 4-5 servings.
The dish is a meal on its own but also great eaten alongside dry meat, dim sum or seafood dishes. I personally like a spicy and tart dipping sauce of chili garlic oil and lemon juice to go with it but it’s totally optional.