Ham and chorizo fried rice
January 5, 2006
Filed under Asia & beyond, Purely experimental, The rice bowl
It is basically a Chinese style fried rice except I did not add eggs. But the weird combination of bits of ham and chopped chorizo de bilbao is mine. This is the Spanish chorizo de bilbao, not Chinese chorizo or what is popularly known in the Philippines as longganisang macao.
This isn’t some attempt at creating something exotic. It’s just that we have leftover ham from Christmas eve and leftover chorizo from cooking callos before that.
At any rate, I think the Chinese invented fried rice to make good use of leftovers.
A few tips for cooking fried rice. We all know that there are lots and lots of rice varieties and each has a distinct texture and aroma. The best for making fried rice is the long grain variety. Not too starchy so that the grains are easy to separate. What isn’t good for making fried rice are the glutinous varieties which are really better for making lugaw (congee) or risotto. If you’re not very sure about what kind of rice you have, it is better to use the minimum amount of water if you intend to make fried rice afterwards.
Second, it is never a good idea to use hot ot even warm rice. It is best to use cold rice, better even, rice that had been chilled overnight in the fridge.
Third, while I normally flavor my fried rice with oyster sauce, I refrained from doing so with this version. I wanted to retain the distinct flavors of the ham and chorizo and not drown them in a sea of oyster sauce.
In the mood for more food?
Comments
About Pinoy Cook
- About the author
- Cooking philosophy
- Food photography
- The noche buena section
- Product review policy
- Terms of use
- Privacy policy
- Recipe archive
- Published articles
- Food from all over
- E-mail the author
Readers
Fish & seafood
- Fried lapu-lapu with pineapple sauce
- Talakitok (trevally) steaks with homemade pesto
- Clams spaghetti with white wine
- Fish fillets with pepper and thyme
- Chili garlic shrimps with coriander paste and Kecap Manis
- Tilapia fritters with honey-lemon sauce
- No meat during Lent?
- Budget cooking part 2 (fish and vegetables frittata)
- Lemon-butter-garlic prawns
- Sardines frittata in tortilla
Superb soups
- Beef, misua and upo soup
- One pot of broth, 2 soup dishes
- Pork and cabbage soup
- Chicken soup for a rainy day
- Save the meat from the soup bones
- Creamed broccoli and potato soup
- Chunky Beef and Macaroni Soup
- Kalabasa (squash) soup
- Kalabasa (squash) and potato soup
- Salmon and tomato soup
Side Notes
-
Order now!
-
In focus
Hi SA-C(onnie), “wink, wink”
Seems so delicious!!!
“Riz Cantonnais” (pronounce-RI CANTONE) is one asian dishes that the French crave for here. I add a bit of Curcumma powder to give a natural yellowish color and a more appetizing texture for a change.
Oh my gosh, that sounds so exotic!
Hi again,
I just hope you don’t mind about my english carabao,hah! Like my husband says I speak french like a FRENCH COW maaaaaaah!
You’ll be in bed at this time!
Thank God you finally got your website up and running! I was almost in a panic mode this last week when I did not see the usual line of recipes available for viewing! You definitely keep me enthused about cooking! And as usual, this fried rice recipe is a sure winner and definitely something to keep in mind to use up left over ham! : )
Hi Dina.
The blog was back online by December 24th, actually. The setup is just a little different after the switch to Wordpress, but it’s the same blog with practically the same categories.
Relly, basta understandable, no problemo!