This lechon fried rice uses leftover pieces of lechon (Filipino-style roasted pork) and a mixture of vegetables to give this classic Asian dish a twist.
Course Main Course
Cuisine Filipino
Keyword fried rice, pork, rice
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Calories 474kcal
Author Liza Agbanlog
Ingredients
3tbspolive oil
4eggs, lightly beaten
A pinch of seasoning salt
4clovesgarlic, chopped
8ozlechon or store bought roast pork, sliced into bite-sized pieces
1cupfrozen mixed vegetables, thawed
4cupscold cooked rice
1tbspsoy sauce
2green onions, sliced thinly
2tspof liquid seasoning, optional
Instructions
Season the eggs with seasoning salt.
In a large non-stick skillet, heat 1 tablespoon of oil over medium high heat. Add the beaten egg and cook until starting to set. Then push the set egg towards the center and let the unset egg run to the edges. Continue cooking until firm and then break up into large pieces. Transfer to a plate and set aside.
Using the same skillet, swirl 1 tablespoon of oil. Add the garlic and sauté for 30 seconds. Add the roast pork and cook, stirring often, until nicely browned, about 3 minutes. Transfer to a plate and set aside.
Using a clean skillet, heat the remaining tablespoon oil over medium high heat. Add the mixed vegetables and cook covered, stirring regularly until the vegetables are tender, about 2 minutes. Add the rice, stirring and breaking up any clumps. Add the cooked eggs and soy sauce. Gently stir to combine. Drizzle with the liquid seasoning, if using.