Lechon Fried Rice
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.
Servings 4 servings
- 3 tbsp olive oil
- 4 eggs , lightly beaten
- A pinch of seasoning salt
- 4 cloves garlic , chopped
- 8 oz lechon or store bought roast pork , sliced into bite-sized pieces
- 1 cup frozen mixed vegetables , thawed
- 4 cups cold cooked rice
- 1 tbsp soy sauce
- 2 green onions , sliced thinly
- 2 tsp of liquid seasoning , optional
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.
Serve. Garnish with sliced green onions.
Calories: 474kcal | Carbohydrates: 53g | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 199mg | Sodium: 366mg | Potassium: 463mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2608IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 2mg