- 5 tbsps cooking oil
- 4 pcs eggs
- 5 cloves garlic, finely crushed
- 1 large red onion, finely minced
- 1 pc Chinese chorizo, finely minced
- 100 grams ground pork
- 1/2 tsp ground black pepper
- 1/4 cup Kuya Arcel's Ginataang Alamang
- 2 tbsps liquid seasoning or light soy sauce
- 1 pc finger chili, halved, seeded & sliced
- 1 big stalk leek, chopped
- 8 cups cooked rice
- 1/2 pc red bell pepper, seeded & minced finely
- 50 grams carrot, minced finely
In a bowl, break eggs. Put salt lightly. Beat until frothy.
In a large bowl, put cooked rice. Mash until grains separate. Add the last-two ingredients. Mix until well-blended. Set aside.
In a large wok, place over high fire, put 1/3 of oil. Heat thoroughly. Put half of the beaten eggs. Cook until done. Place on top of rice mixture.
Back to the wok, put the rest of the coking oil. Heat lightly. Add garlic. Saute until rich golden brown. Follow with onion and chorizo. Cook for a minute. Put the ground pork, black pepper and ginataang alamang. Stir-fry until pork changes color and separates.
Dump in the rice mixture. Drizzle the liquid seasoning. Mix. Make a hole in the middle. Pour the rest of the beaten eggs. Mix immediately. Cover. Cook for several minutes or until rice is fluffly. Stirring very often.
When done, remove from fire. Sprinkle the leeks and finger chili. Toss until well-blended.