Kare-kare fried rice
A drawing, until a cook sends a photograph I want to keep.
Filipino
Kare-kare fried rice
Yesterday’s peanut stew, fried with cold rice and an egg.
Before you cook
This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.
- Serves
- 2
- Time
- 20 min
- Level
- Easy
- Energy
- 570kcal
- Next day
Contains nuts, fish and shellfish.
Equipment
- Wok or large frying pan
- Spatula
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 2385 kJ
- 570 kcal
- Protein
- 31 g
- Fat
- 34 g
- Carbohydrate
- 14 g
- Sugars
- 6 g
- Fibre
- 4 g
- Salt
- 1.8 g
- Sodium
- 720 mg
This batch, 2 servings, is about 4770 kJ (1140 kcal), with 12 g sugars and 3.6 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Take the rice and the stew from the fridge. Both should have been cooled the day you cooked them.
- 02
Heat the oil in a wok. Scramble the egg, break it up, and push it aside.
- 03
Add the rice and fry until the grains are hot and separate. Add the kare-kare and fry until the sauce is steaming.
- 04
Serve with bagoong.
Times are a guide. If it needs another minute, give it another minute.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Eat it the day you fry it. Do not cool fried rice and keep it again.
Leftovers
- I have not written a leftover dish for this yet.
What you made
Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Kare-kare fried rice
Serves 2 · 20 min
Ingredients
- 2 cups cold cooked rice
- 1 cup leftover kare-kare, meat and sauce, vegetables chopped
- 1 egg
- 1 tbsp oil
- bagoong, to serve
Method
- Take the rice and the stew from the fridge. Both should have been cooled the day you cooked them.
- Heat the oil in a wok. Scramble the egg, break it up, and push it aside.
- Add the rice and fry until the grains are hot and separate. Add the kare-kare and fry until the sauce is steaming.
- Serve with bagoong.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Eat it the day you fry it. Do not cool fried rice and keep it again.