I'm not really fond of fried rice. That is, if we are talking about the greasy, bland, fried rice infused with tons of yellow food color and topped with a scant amount of garlic. While I always opt for plain rice whenever we eat out, at home it is quite different. Everyone loves waking up to a hearty breakfast, right? Well, in my case, they are the ones to wake up to that because I'm doing the cooking. But even on days like this, I sure loved cooking this sweet and sticky, savory tocino fried rice.
If you happened to read my post regarding the SM Master Chefs event I attended, we were shown how to cook Tocino Chao Fan during the cooking marathon. I usually associate that name with Chowking, so I am vouching for fried rice instead. This is my take on the tocino fried rice, which is sort of a mixed up and homey fried rice as opposed to Chef Cauilan's Tocino Chao Fan (photo below). The beauty of home-cooking is that you don't really have to make it look great when you're cooking so early in the morning.
Sweet and Savory Tocino Fried Rice Recipe
- 1/4 cup olive oil
- 8 cloves garlic, minced
- 2 stalks leeks, chopped
- 250 grams frozen mixed vegetables
- 1 pack pork tocino, cooked in a little amount of water
- 4 cups cooked rice
- 1 tsp salt
- 1 tsp pepper
- 2 eggs, beaten
- 1/2 cup oyster sauce
- Slice the cooked tocino into small pieces.
- Heat the olive oil in a large pan. Saute garlic, then add leeks. Stir for a a few seconds.
- Add mixed vegetables, followed by the tocino.
- Stir in the salt and pepper.
- Add in the rice and mix well.
- Add the oyster sauce and mix until evenly seasoned.
- Pour in the beaten aggs and quickly mix to spread. Heat through for five more minutes.
- Serve hot.