Fried rice is a popular dish often served as a main dish or side in Asian cuisines.
Today, instead of heating our leftover rice the usual way, I decided to transform it into a tasty fried rice.
I also thought of this special dish as I browsed Hive. I saw warm greetings from @hivebuzz last week, before the typhoon, wishing me a happy anniversary.
I've been part of this blockchain for three years now.
So to celebrate this special milestone, I'll cook Hamonado Mustard Fried Rice.
I checked my ingredients and found some remaining mustard greens and hamonado bologna, which I thought would add flavor and nutrition to the dish.
Ingredients:
• 2 cups cooked rice
• 200g hamonado bologna
• 1 cup mustard greens
• 3 cloves garlic
• 1 small onion
• 2 tbsp soy sauce
• 1 tsp sugar
• salt & pepper
• cooking oil
Preparation:
I started with dicing the hamonado bologna into small, even cubes, ensuring they would cook evenly and blend well with the other flavors.
Next, I chopped the mustard greens, both the stems and leaves, setting them aside for later.
With everything prepared, I heated 1 tablespoon of oil in a pan. Once it was hot, I added the minced garlic and onion, sautéing them until they became fragrant and soft.
Then, I added the diced hamonado bologna to the pan, cooking it for about 2 to 3 minutes until it started to brown slightly.
Afterward, I tossed in the mustard green stems and leaves, sautéing until they wilted and became tender.
Next, I added the chilled rice to the pan, making sure to break up any clumps for a perfectly stir-fried texture. After that, I added soy sauce and sugar, a pinch of salt, and pepper.
I mixed everything well, letting the seasonings coat each piece evenly. I tossed it for about 3-4 minutes until the flavors came together.
After cooking, I transferred it into a small bowl and gently pressed it down to shape it. When I flipped it, it came out like a neat little pile. 🥰 I also added a special touch, three small diced pieces of hamonado bologna, and arranged them carefully on top. They weren't just toppings, but represented my three years in Hive. ☺️
Until my next cooking...
Thanks for the visit! Have a lovely day. Buh-bye. 💗🌸
