Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Use day-old refrigerated rice for fried rice — fresh rice turns mushy in the pan.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Egg Fried Rice
This Egg Fried Rice is a quick and flavorful way to turn leftover rice into a satisfying meal. Tossed with eggs, soy sauce, and vegetables, it is perfect for busy days when you want comfort food in minutes.
Instructions
- Crack the eggs into a bowl and beat lightly until smooth.
- Bring to a simmer cooking oil in a wok over medium heat. Pour in the beaten eggs and cook until the bottom side turns light brown. Flip, cook the other side, then break into smaller pieces.
- Add the onion, bell pepper, and sweet peppers. Stir fry for about one minute until fragrant but still crisp.
- Add half of the leftover rice and stir fry for two minutes to loosen the grains. Then add the remaining rice and continue mixing until well combined.
- Pour in the soy sauce and sesame oil. Toss everything well so the rice absorbs the seasonings evenly.
- Season with with salt and sugar. Add the green onions and cook for another minute while stirring continuously.
- Transfer to a serving plate. Serve hot and enjoy your Egg Fried Rice with your favorite dishes.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Use day-old refrigerated rice for fried rice — fresh rice turns mushy in the pan.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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