02 Mar2011

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Kylie Kwong’s cooking show seems to be on a time slot where I tend to turn on the television in the late afternoon or early evening. She made this incredibly simple but yet so soul satisfyingly delicious dish and I knew I would have to try it sometime soon. We had lots of chorizo macao or sweetish Chinese chorizo from Cebu in the fridge and a complete array of other ingredients so to the chopping board we go…

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First, we cubed (small cubes) about 5 pieces of chorizo. Having recently made sausages, the look and feel of these chorizos immediately brought a ton of preservatives, food coloring and saturated fat to mind. But they have that memorable taste profile so I rationalized that a little goes a long way…

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All of the ingredients have to be prepped in advance. The cooking goes by in a flash so if you forget something, it will simply not make it into the dish. Have your utensils, heat pads, etc. also on standby. In the photo above, some oyster sauce, light soy sauce, sesame oil, peanut oil, shoahsing rice wine, sugar, ginger, garlic, green onions, sausages, etc.

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Ms. Kwong’s recipe is on her website, here. I started off by making fluffy eggs in some hot oil. I normally get lazy and add eggs directly onto the hot rice, but I agree now that this approach results in a lighter and finer approach…

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After removing and draining the eggs, start by sauteeing the ginger, garlic onions until softened. Add the the chorizo macao, sugar (that’s the sugar going into the pan in the top photo), shaohsing wine, and stir for a minute or so.

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Add several (6-7 cups in this case) of day old fluffed up rice, the eggs, oyster sauce, green onions, other seasonings and mix well, breaking up the egg and fluffing up the rice. Serve hot.

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This was excellent. So easy and so delicious. Will definitely be a keeper of recipe in our household!

 

COMMENTS:

  1. joey says:

    Looks and sounds delicious! And I am in envy of what looks to be such a gorgeously well-seasoned wok!

    Mar 2, 2011 | 5:53 pm

     
  2. rocky says:

    Perhaps I’ll have a substitute for the chorizo (I don’t eat meat but I eat seafood, so I’m looking at shrimps), and I don’t have Shao Hsing wine…what is a good alternative that’s common in local households? I’d like to try this recipe. Thanks, MM :)

    Mar 2, 2011 | 5:57 pm

     
  3. Tisay says:

    Hi MM.have been reading your blog for almost a year now but too shy to write a comment. I missed these chinese chorizo from cebu and your fried rice looks so yummy. Sunod nako uli sa cebu mao ni akong unang kanOn and of course zubuchon.daghang salamat.

    Mar 2, 2011 | 5:57 pm

     
  4. Filipinas says:

    Yuuuum!! I’ll try doing this. :D
    I have a question sir, how come we can’t find “steamed rice” from Cebu there in Manila?If you know which one Im referring to, the dimsum rice bowls (with the ulam already on top of the rice) from Harbour City or Ding Qua Qua or Ding Haw…I’m just so curious. I’m based here in California and I can’t ever find a recipe of those. every single time I go back to Cebu that’s the next thing I look for, after the inasal!

    Mar 2, 2011 | 6:10 pm

     
  5. ahlie alfonso says:

    i used to cook that fried rice with cha siu(the counter part of tocino in hongkong) broccoli stalk,carrots,spring onion with a dash of light and dark soy sauce.sabi nga wala ng hahanapin pa dito na lahat.yum yum talaga.thanks MM.

    Mar 2, 2011 | 6:14 pm

     
  6. Rowi says:

    Kylie Wong is one of my favourite modern Asian cooks. She really goes through the spectrum of world spices and blend them so well. I like in particular her beef stew with moroccon touch.

    Your fried rice is making me so very hungry – looks so good and delish!

    I like your very neat mise en place! As you said, with flash cooking it’s easy to miss an ingredient if it’s not in place. Happens to me all the time : ))

    Cheers!

    Mar 2, 2011 | 7:11 pm

     
  7. Gia Mayol says:

    This looks better than the Ding Qua Qua fried rice. Lami-a oy.

    Mar 2, 2011 | 7:41 pm

     
  8. teacupmoments says:

    that looked easy enough! now to go out and find chinese chorizo and shaoxing rice wine. :)

    Mar 2, 2011 | 8:06 pm

     
  9. gensanite says:

    very interesting on when the egg will be added during cooking – i used to add it last… will definitely try this… thanks for sharing… :)

    Mar 2, 2011 | 8:26 pm

     
  10. kim e says:

    the dish seems easy to make. will try this soon. beautiful wok by the way. is this the same wok you purchased locally and seasoned several months ago?

    Mar 2, 2011 | 9:24 pm

     
  11. rachel says:

    I usually steam the chinese sausage first to make it juicier and more tender. this is exactly how i make my fried rice minus the ginger.

    Mar 2, 2011 | 10:31 pm

     
  12. tonceq says:

    I don’t know if I was the only one who noticed it… but the first photo looked like the sun was shining down on the pan (like those movie effects where an object is highlighted as a “savior” of sorts) but the “aha!” moment comes when upon closer inspection, you notice that it’s actually sugar being sprinkled into the pan (reading the post helps you get to that conclusion as well). initially thought it was the “savior” of all Fried Rice! :)

    Mar 2, 2011 | 11:11 pm

     
  13. EbbaBlue says:

    Have a bottled of xaioxing wine in my cupboard, don’t know what to do with it… ngayon alam ko na. Wala akong ganitong sausage, pero I think the Italian type will do. Thanks for this recipe. Sarap na breakfast baon for my husband. Sikat na naman siya sa work; his co-workers always checks what his baon is – alam kasi nila, kung ano-ano ang ini-experiment ko.

    Mar 3, 2011 | 3:05 am

     
  14. E J says:

    Rocky – Sherry and sometimes even cooking wine work well as substitutes for Shaohsing to lend a sweet alcoholic taste.

    Mar 3, 2011 | 4:42 am

     
  15. betty q. says:

    EbbaBlue: if you have the time to make Chinese sausages, I will show you how. You also have the weather to do these things for you need to sun dry it for a bit. You can ask your Vietnamese butcher to get the casings for you. You can also ask European delis. Some of them carry the casings. The thing about homemade ones is you can control what goes in it…make it as fatty or half and half or more lean. You need 5 spice powder . Let me know.

    CWID: again so sorry, MM for I do not know cwid’s e-mail….I will have green mangoes coming …still green and hard but from Mexico…from same guy I buy my cases of ripe Manila mangoes. Would you like some?…for I cannot possibly make those Chinese pickled green mangoes fast enough. I am giving some to Onie when I get them in a few days.

    Mar 3, 2011 | 4:52 am

     
  16. Clarissa says:

    at first glance, i thought the red stuff in the first photo are all siling labuyo :) i like fried rice, but i really dislike sweetish sausage. so my fave chinese fried rice is salted fish fried rice :) but i have the feeling that all steps and ingredients are the same except for the main one :)

    Mar 3, 2011 | 8:18 am

     
  17. Clarissa says:

    hmmmm. I’m not in China by the way :) Just Pasay. :D

    Mar 3, 2011 | 8:19 am

     
  18. millet says:

    when i was in my teens, my family so loved the “chorizong macao” (this is how my parents call these sausages) of a particular brand that my dad sought out the factory, waited until after hours when the cook got out, and persuaded him to come to the house over the weekend so he could demonstrate how to make them (for a fee!)! my dad did the same thing with those springy, spongy special fishballs – sought out the fishball maker, paid him to demonstrate, and my dad was cooking fishballs till we didn’t want to see any of them anymore. i miss my dad.

    back to chinese fried rice – this is our default dish to sop up leftovers – bits of fried or grilled porkchop, some steamed shrimp or crab, some carrots, corn, etc. this is also our favorite “partner” for pork barbecue.

    Mar 3, 2011 | 9:17 am

     
  19. Peach says:

    Marketman, what Chinese chorizo brand did you use? I see several in the grocery stores but have no idea which ones are okay.

    Mar 3, 2011 | 9:46 am

     
  20. Marketman says:

    Peach, Kwong Bee I think.

    Mar 3, 2011 | 9:54 am

     
  21. betty q. says:

    Filipinas…never had the opportunity to dine at the dim sum place in Pinas you are talking abut. But those rice bowls…are you talking about the ones with steamed spareribs or chicken with chinese mushrooms on top of the rice? If it is, it is not that difficult to make. I always make those for it is easy to do as a midnight snack for my hubby! I always have the spareribs frozen and the chicken marinated frozen as well…when hubby has the craving, it goes in the steamer in the bowls. Another good one is the “everything in the refrigerator” rice bowl…more like a bean curd (deep fried tokwa with leftover lechon kawali, barbecued pork, chinese mushrooms, napa cabbage , prawns, and anything i can find in the refrigerator…then seasoned with oyster sauce)

    Mar 3, 2011 | 10:54 am

     
  22. foodie says:

    the best Chinese chorizo or longganiza can be found in Arranque market, it’s imported from Hong Kong and not expensive at all

    Mar 3, 2011 | 11:04 am

     
  23. Peach says:

    Thank you! :-)

    Mar 3, 2011 | 11:23 am

     
  24. j-gurl says:

    now im hungry….

    Mar 3, 2011 | 1:43 pm

     
  25. fanny says:

    Is Kwong Bee the one with an airplane on the packaging? We use that too. I am also curious about the imported one found in Arranque mentioned by Foodie. What is the brand? BettyQ, can you share with me how to make chinese chorizo? My email is fanny.yu@rocketmail.com

    Mar 3, 2011 | 3:36 pm

     
  26. Kai says:

    I’m definitely trying this recipe very soon! :)

    Mar 3, 2011 | 4:11 pm

     
  27. joyce says:

    hmm interesting use of shaoxing wine. i lived in shanghai for a couple of years and fried rice cooked and sold in the streets were done this way but without the shaoxing wine and using local soy sauce, ham and pickled veggies if you like. i would always have to tell them to take it easy on the oil and lessen the chilis then ask them to add the skewered bbq lamb i bought from the stall nearby. yumm!! will definitely try this version. i also use kwong bee brand of chorizo.

    Mar 3, 2011 | 4:23 pm

     
  28. jhaz says:

    A meal on it’s own,,,But I am curious what dish did you pair with this yummy fried rice MM? Will cook this for dinner tonight with fried soy chicken.

    Mar 3, 2011 | 5:27 pm

     
  29. Maricel says:

    Yes MM, the brand is Kwong Bee. Used to have to wait for someone to go to Cebu to replenish our stock. I am glad that S&R carries it now

    Mar 3, 2011 | 9:55 pm

     
  30. psychomom says:

    bettyq, would you mind sharing how you make the rice bowls (spareribs and chicken)? and the chinese sausage? that is my go to protein if i am lazy to make anything for dinner. just steam it together with the rice.

    the pickled green mangoes are my achi’s favorite. would get bags of it when we made that occasional trip to ongpin. when i tried it here, it just did not taste the same :(

    Mar 4, 2011 | 2:36 am

     
  31. lesley says:

    hi …. where can i buy a good wok in manila? :) a good chinese wok at that … thanks marketman :)

    Mar 4, 2011 | 9:50 am

     
  32. Marketman says:

    lesley, sorry, I wouldn’t know, these woks were a gift from a friend who brought them over from Hong Kong. jhaz, this is indeed a meal on its own. But some roast chicken, or fried fish dish would work well…

    Mar 4, 2011 | 11:12 am

     
  33. jhaz says:

    I cooked this for dinner last night and it was a hit! My husband and nieces loves it, it’s really delicious,I added some chopped majestic ham and some diced carrots too.
    Thank you so much MM for sharing!
    God bless!

    Mar 4, 2011 | 7:00 pm

     
  34. betty q. says:

    Psychomom: I cook tancha method so for oyu, I went out to buy skinless, boneless chicken thighs…8 boneless, skinless chicken thighs, about a little less than 1 tsp. sugar, salt/ white pepper, 2 tsp. sesame oil, 1 little less than 1 tsp. baking soda, 1 heaping tsp. corn starch and a bit more than 1/2 tsp., splash of rice wine or dry sherry, about 3 rounds of canola oil and a tiny pinch of 5 spice ( can be omitted). Let this marinate at least overnight. Next day, arrange or portions into tiny deep saucers or I use the contaniner for the electric steamer. Spread thinly in the container, arrange sliced rehydrated chinese mushrooms, sliced chinese sausages and drizzle with oyster sauce. Then cook your rice and pack them into chnese bowls and top with the steamed chicken and garnish with green onion slivers. This is very satisfying and really good!

    For the spreribs: ask your butcher to cut 1 1/2 pounds spareribs into LESS THAN 1 INCH CUBES or even 1/2 inch ones. Then marinate it ina splash of rice wine or sherry, some light soy, about a little over than 1 tsp. sugar, a really tiny splash of seame oil, a pinch of baking soda and abput 1 tsp. cornstarch and a round of canola. Then let that sit. Then rinse 3 Tbsp. fermented black beans, add 1 Tbsp. chopped garlic, 1 Tbsp. chopped green onions, 1 Tbsp. chopped ginger. Mix that together and add to spareribs. Pack in small zip plock snack bags and freeze if oyu want. Oh, I forgot, you can add thinly sliced serranos before steaming.

    For the mangoes. I used to make this Japanese yellow daikon that is salty/sweet. I figured the same brine will work for mangoes. For 4 to 5 large PInoy green mangoes or 2 HUGE green sour Thai mangoes, peel and lice thinly into spears.

    Paste: 1/2 cup coarse salt
    2 1/2 cups to 3 cups suagr
    1/2 cup rice vinegar
    pinch of turmeric (can be mitted)
    Mix into a paste and add to mangoes and squish it everything around to make sure it is dissolved. Let it sit overnight in the cooler, Next day, take a handful of the mangoes and squeeze the liquid out of it. Place in clean jar. Pack them. Now, make a simple syrup ( 1:1) . Let it cool and cover the mangoes with it. it should just come up to the top of the mangoes. Now pour about 1cup of white wine . Swish everything around. Taste and add more white wine if needed Let it cure for at least 3 days. It tastes EXACTLY like the ones in Ongpin!

    Chinese sausgaes…can you get sausage casings? If you can….make this. It is as good as the ones you buy. A few years ago, we lived in Northeastern BC where I had to make the stuff myself of the foods we are used to having in the Lower Mainalnd. Can you believe I made my own flat rice noodle that you roll up and sprinkle hine and green onions and eat with hoisin and sesame oil? That is how obsessed I was in making my own. So, just scale down the chinese sausage recipe for home use unless you want to go commercial!

    for about 20 ft. casing
    3 kg. pork shoulder or pigue, skinned but feep the fatty layer and separate the lean parts from the fatty ones. Cuit the lean meat into 3 to 4 mm. strips and the fat into 2 mm. strips. Depending on how lean or fatty you want it to be…go for like MM’s longganisa ratio of 70 to 30. Now, add about 2 ot 3 Tbsp. salt, add osme whit eppper, a little less than 3/4 cup sugar, 1 tsp. prague powder ( can be omitted if you don’t have it), 1/2 cup rice wine ( I use hubby’s scotch and it make it really tasty!), 1 to 1/2 tsp. 5 spice powder. You can add a bit more of this if you want.. Just mix everything together like there is no tom. for about 5 mi utes. Let it marinate overnight. next day stuff your casings with it. Make sure filling it distributed evernly. Then prick the sausgaes to expel the air and tie it inot links. Next rinse the sauasgaes in warm water and drain. Hang outside to dry making sure the birds or flies don’t get inot it. or well-circulated area for at least 3 days. I have used the refrigerator to dry them(nakabitin sa racks) or in the gRGE WITH THE ELECTRIC FAN. An Italian friend does this to her salamis…hanging in the garage.

    Mar 5, 2011 | 12:47 am

     
  35. zena says:

    I make this exact fried rice on a fairly regular basis except that depending on the mood, I throw in small shrimps, chili garlic paste or chili flakes and I do the eggs like a crepe, roll it up and slice into strips. A hit with all my American co-workers.

    Mar 5, 2011 | 1:30 pm

     
  36. betty q. says:

    Psychomom: I forgot, slice the chicken thighs thinly on the diagonal para mukhang malapad!

    Mar 6, 2011 | 4:28 am

     
  37. Mitchy says:

    Hello! Where can i buy the shao hsing rice wine? Thank you.

    Dec 6, 2011 | 8:54 am

     
 

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