Pata fried rice
A drawing, until a cook sends a photograph I want to keep.
Filipino
Pata fried rice
The paksiw, which is already a leftover, fried with cold rice.
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
- 413kcal
- Next day
Contains soy.
Equipment
- Wok or large frying pan
- Spatula
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1728 kJ
- 413 kcal
- Protein
- 25 g
- Fat
- 28 g
- Carbohydrate
- 6 g
- Sugars
- 4 g
- Fibre
- 0 g
- Salt
- 2.2 g
- Sodium
- 880 mg
This batch, 2 servings, is about 3456 kJ (826 kcal), with 8 g sugars and 4.4 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
Pull the meat off any bone. Keep the sauce.
- 02
Heat the oil. Scramble the egg, then add the rice and fry until hot.
- 03
Add the pata and sauce. Fry until steaming. Finish with the spring onion.
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. This paksiw was already the second cook.
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
Pata fried rice
Serves 2 · 20 min
Ingredients
- 2 cups cold cooked rice
- 1 cup leftover crispy pata paksiw, meat pulled off the bone, sauce and all
- 1 egg
- 1 tbsp oil
- 1 spring onion, sliced
Method
- Pull the meat off any bone. Keep the sauce.
- Heat the oil. Scramble the egg, then add the rice and fry until hot.
- Add the pata and sauce. Fry until steaming. Finish with the spring onion.
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. This paksiw was already the second cook.