CEBU-STYLE STEAMED FRIED RICE
Welcome to our delightful recipe for “CEBU-STYLE STEAMED FRIED RICE”! If you’re craving an authentic taste of the Philippines, you’ve come to the right place. In this culinary journey, we’ll guide you through the steps of preparing this classic dish with a unique Cebuano twist. From the fluffy, perfectly steamed rice to the aromatic flavors that transport you to the vibrant province of Cebu, this recipe is a must-try for any food enthusiast.
Our CEBU-STYLE STEAMED FRIED RICE captures the essence of Cebu’s rich culinary heritage, known for its diverse and mouthwatering creations. With its strategic blend of keywords, this recipe ensures that you’ll not only experience the true flavors of Cebu but also have an optimized search engine ranking. Get ready to tantalize your taste buds and impress your guests with this delicious and authentic Filipino favorite.
Join us as we uncover the secrets behind Cebu’s gastronomic prowess and guide you through the simple yet flavorful process of preparing “CEBU-STYLE STEAMED FRIED RICE.” Whether you’re a seasoned home cook or a curious food lover, this recipe is a perfect way to infuse your meals with the vibrant and enticing flavors of the Philippines. So, grab your apron and let’s dive into the world of Cebuano cuisine!
Ingredients
- 1 pound pork belly, cut into 3/4-inch cubes
For Marinade:
- 2 teaspoons Chinese cooking wine
- 1 teaspoon oyster sauce
- 1 teaspoon cornstarch
- ½ teaspoon sesame oil
- ¼ teaspoon salt
- 1 pinch ground black pepper
For Pork and Shrimp Stew:
- 1 teaspoon vegetable oil
- 1 tablespoon minced garlic
- ½ tablespoon fried shallots (Optional)
- 3 cups water
- 1 tablespoon light soy sauce, or to taste
- ¼ teaspoon dark soy sauce
- ¼ pound uncooked medium shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 tablespoons frozen peas
For Garlic Fried Rice:
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 2 cups cooked jasmine rice, cooled, or more to taste
- 1 teaspoon oyster sauce
- 1 teaspoon light soy sauce
- 3 drops sesame oil, or to taste
Directions
- Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes.
- Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant, about 1 minute. Add the pork pieces; fry until browned, about 6 minutes. Pour in water, light soy sauce, and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half, about 30 minutes.
- Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.
- Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes.
- Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice; cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil.
- Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.
