ISLAND FRIED RICE

Recipe by Nina Daza Puyat

Ingredients:

• 3 Tbsps. canola oil

• 1 cup diced ham

• 3 cloves garlic, minced

• 1 cup frozen mixed vegetables (carrots, peas, corn), thawed and drained

• 5 cups cooked white rice (preferably day-old rice)

Seasoning mix:

• 2 Tbsps. oyster sauce

• 2 Tbsps. Japanese soy sauce

• 1 Tbsp. liquid seasoning

• 1 Tbsp. Sugar

Salt and ground black pepper, to taste

Procedure: Garnish:

• 1 egg cooked into a thin omelet, then cut into strips

• chopped spring onions

1. Heat oil in a large wok or sauté pan over medium heat. Toss in ham and cook for 1-2 minutes until lightly toasted.

2. Add garlic and cook for another minute. Toss in mixed vegetables and cook until heated through.

3. Add rice and continue to mix until vegetables are evenly distributed.

4. In a small bowl, combine oyster sauce, soy sauce, seasoning sauce, and sugar. Stir until sugar is dissolved. Pour this mixture over the rice and stir until rice is evenly coated with the seasoning sauce. Mix thoroughly until rice is evenly colored. Season with salt and pepper.

5. Toss in egg strips. Transfer rice to a serving bowl or platter. Top with chopped spring onions.

1. Pour in the tomato sauce. Simmer for 2-3 minutes. Next, add the flaked turkey and turkey broth. Season with salt, pepper and sugar. Simmer for 5-7 more minutes.

2. Add bacon and chorizo then turn off heat. Stir in half of the Parmesan cheese.

3. Add cooked pasta to the sauce and mix well. Transfer mixture to an ovenproof baking dish. Top with the remaining Parmesan, quick melt cheese and mozzarella cheese. Bake or broil until cheese is melted and top is golden brown and bubbly.