Romy’s Fried Heirloom Rice

Preparation info
  • Makes

    4½ Cups

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About


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


    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