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.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the 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.
Shrimp Fried Rice with Sausage (Vietnamese Fried Rice )
Shrimp fried rice with Chinese sausage, eggs, and vegetables. Stir-fried with garlic, onion, soy sauce, and Maggi Savor.
Instructions
- Heat cooking oil in a wok or large pan. Pour the beaten eggs and scramble until just set. Season with Maggi Magic Sarap. Remove and set aside.
- Using the same pan, fry the shrimp for 1 to 2 minutes per side or until it turns pink. Remove and set aside.
- Add the Chinese sausage. Cook over medium heat for 3 to 4 minutes or until the edges start to crisp. Add the butter and let it melt.
- Sauté the garlic and onion until the onion softens.
- Add the carrots and green peas. Stir-fry for 2 to 3 minutes.
- Add the rice. Break it apart and toss until everything is mixed. Stir-fry over high heat for 3 to 4 minutes.
- Season with soy sauce, fish sauce, Maggi Savor, and ground black pepper. Mix well.
- Put the shrimp, sausage, and scrambled eggs back in the pan. Toss everything together.
- Add chopped scallions. Turn off the heat. Give it one final mix and serve.
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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.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the 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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