Garlic Rice with Dried Fish, Egg and Tomatoes
AJI-GINISA® Flavor Seasoning MixIngredients
Scrambled Egg:
- 4 pcs. (200g) Egg, beaten
- 1/4 cup (60ml) Fresh milk
- 1 Tbsp. (15ml) Cooking oil
- 1 cup (250ml) Cooking oil
- 2 cups (400g) Tokwa, cut into small cubes
- 1 pc. (30g) Dried bisugo
- 1 Tbsp. (15ml) Cooking oil
- 1/2 cup (50g) Garlic, minced
- 1 2/3 cups (75g) Pechay Baguio, cut into strips
- 7 cups (1120g) Boiled rice
- 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
- 1/2 tsp. (2.5g) Salt
- 1 cup (100g) Tomato, chopped
- 1/3 cup (30g) Spring onion, chopped
Procedure
- MIX & FRY. To make scrambled egg, mix eggs and milk in a bowl until frothy. In a pan, heat oil. Pour the egg mixture then scramble until large curdles form. Set aside.
- DEEP-FRY & FLAKE. To prepare fried tokwa and bisugo, heat oil in a separate pan. Deep-fry tokwa until golden brown followed by dried bisugo. Drain excess oil using strainer or colander. Flake dried bisugo and discard the fish bones and head. Set aside.
- STIR-FRY. To prepare garlic fried rice, heat oil in a separate pan. Sauté garlic until light brown. Add pechay then sauté until wilted. Add rice and mix until well incorporated.
- SEASON. Add AJI-GINISA® and salt. Mix well then add fried tokwa and bisugo. Set aside.
- SERVE. Transfer fried rice to a plate. Top with scrambled egg, tomatoes, and spring onions. Serve and enjoy!
Cooking Tips
Use one-day old rice for better texture.
Cooking Time: 20 minutes
Preparation: 10 minutes
Servings:
8
Serving size: 1 cup (210g)
Products Used
AJINOMOTO Ginisa® Flavor Seasoning Mix
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Nutrition Facts
Calories per serving (kcal)
380.8
Carbohydrates (g)
46.1
Proteins (g)
14.8
Fat (g)
15.2
Dietary Fiber (g)
1.1
Calcium (mg)
135.7
Iron (mg)
2.5
Sodium (mg)
654.8
Good to Know Nutrition Facts
Tokwa and Bisugo is a good source of Protein and Calcium that supports bone health.