Romy’s Fried Heirloom Rice

Name: Romy’s Fried Heirloom Rice
Yield: Makes 4½ Cups
Cuisine: Philippines
Ingredients: Sea salt and freshly ground pepper or 2 teaspoons bagoong, for seasoning (optional); 4 garlic cloves, minced; 1 large onion, diced; 1 small stalk celery, diced; 1 small carrot, diced; 2 long beans (sitao), cut into ¼-inch pieces; 2 shiitake mushrooms, diced; 2 tablespoons olive oil; 4 cups cooked Purple Yam Mixed Rice Grains (at left)

Preparation info

Makes
4½ Cups

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Ingredients

4 garlic cloves, minced
1 large onion, diced
2 tablespoons olive oil

Asia
Philippines
Main course
South East Asia
Vegan
Gluten-free

Method

In a heated wok, sauté the garlic and onions in olive oil for 1 minute. Add the long beans, carrot, and celery and cook for 2 to 3 minutes more. Add the mushrooms and cook for 1 more minute. Add the rice and season to taste with the salt and pepper or bagoong. Cook until heated through. Our menu at Purple Yam isn’t strictly Filipino. Just as at Cendrillon, Romy draws on influences from througho