Ostrich tapa fried rice

When I cooked the ostrich tapa a few days ago, I actually cooked 500 grams of ostrich meat which turned out to be too much for a meal for four. There were leftovers–not much but enough for a Chinese style fried rice the following day. I threw in some leftover barbequed roast pork and there was enough meat in the fried rice dish to dispense with the need to cook a new main dish. That’s really one reason why I love Chinese style fried rice. If you don’t scrimp on the meat (or seafood) and vegetables, it can be a complete meal by itself.

The salt-spicy flavor of the ostrich tapa went very well with the subtle sweetness of the barbequed pork roast. With lots of toasted garlic bits and slices of fried scrambled eggs, it was delicious.

In the mood for more food?

1. Bulalo
2. Paksiw na lechon
3. Baked creamy chicken and potatoes
4. Tokwa’t isda sa gata (fish and tofu in coconut milk)
5. Shoppersville’s banana cream pie
6. In my kitchen: taking it easy
7. Smoked duck from Shuin
8. Extra virgin olive oil
9. Drunken chicken
10. My sweet and sour pork

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