In the same passion of cooking adobo garlic fried rice, I have experimented with many other variations using different leftover meat; basically whatever is available in our kitchen. My latest trial is using some excess “bopis” and it came out quite fine hence my posting here. As also featured here before, “bopis” or “bopiz” is a spicy Filipino dish made from finely diced pork or beef lights (lungs) and heart sautéed in garlic, onions, tomatoes, chilies and vinegar. It is a very tasty and sometimes really spicy dish which can be eaten with rice as a main meal or side dish and often times as bites or “pulutan” while drinking alcoholic beverages.
We have some leftover “bopis” and it so happened that we want to eat fried rice, so I thought of preparing garlic fried rice flavored with “bopis” or in other words, a “bopis-garlic fried rice”. With my firm belief in the delicious “bopis” and the aromatic garlic, I never had doubt about the resulting fried rice dish. And I was right; the concocted dish was wonderful and something worth blogging. It’s distinctly tasty and yummy. It is now among my favorite fried rice recipes and repeat preparation is already booked.
As you can see from the top photo, I served this fried rice in a very typical Filipino way. It is accompanied with sunny side up fried egg, crispy fried “tuyo” or dried fish (local produce of Sri Lanka) and lots of slices of fresh crunchy plum tomatoes.
For a typical Filipino, this is among the best breakfast meal one can have. Me and my daughter love this and would be delighted to have this often in the morning. But with crispy bacon and some corned beef hash and my son and wife will be interested in joining the table. :-)
To prepare this exciting fried rice, the ingredients needed are: 1½ tbsp vegetable oil, 6 gloves garlic, peeled and minced, 1 cup leftover “bopis”, ½ tsp salt or to taste and 3 cups day-old rice, mashed to separate the grains.
The procedure involve in cooking is very simple. In a large pan or wok, over medium flame heat the oil and fry garlic. When slightly browned, add in the “bopis” and continue frying, until both are aromatic and you start to hear a regular popping sound from the frying meat.
When the meat is slightly crispy, add in rice and continue frying on high heat with regular stirring. Season with salt and continue cooking until rice is fully heated through. Mix everything properly and continue cooking for another minute. Taste and adjust seasoning if necessary.
Transfer in large plate and serve immediately with whatever viand you have. Like the dried fish fried rice and yang chow or Chinese fried rice, it’s luscious and delicious. :-)
As mentioned above, I ate this with fried egg and dried fish and some fresh tomatoes on the side. All together, they make a great and gorgeous meal.
I am supposed to have a low-carb diet and this doesn’t exactly fit the requirement. But with a meal this good, who cares? Only now…….please! c”,)