being.ryan

I love eating fried rice, and this recipe is one of my absolute favorites! I actually call this “Heart Attack on a Plate” because crab fat is actually very high in cholesterol.

Now a days, aligue (crab fat) is very easy to find. You can easily get it at the grocery or at the supermarket. It comes bottled or canned, and is usually found amongst the shelves with bagoong (shrimp paste).

I prefer to use Palm corned beef which is an Australian brand only because the meat is a bit more firmer and shreds well. Plus , it doesn’t have much water as compared to local brands which makes it quite difficult to crisp. It would eventually crisp up, but the texture would be different. Among the local brands, I find that Argentina Corned beef is an excellent substitute for Palm. Just make sure you get the premium one, as that is the one that closely resembles Palm.

So if you have hypertension, better take a pass on this one. But, if you don’t have a high cholesterol count, then you might want to give this one a try! It’s absolutely delicious and quite easy to prepare.

Enjoy!

Aligue Fried Rice Topped with Crispy Corned Beef

Ingredients:

For the fried rice:

3 cups cooked rice (short grain/long grain: white or brown)
3 Tbsp aligue (crab fat)
3 cloves garlic, minced
1 small red onion, chopped
salt and pepper to taste
cooking oil for stir frying

For the crispy corned beef:

1 can chunky corned beef
1 medium onion, sliced thinly
3-4 cloves garlic, minced
salt and pepper to taste
1-2 Tbsp cooking oil

In a saute’ pan, heat the oil and saute the onion and garlic. Add in the corned beef. Break the chunks into shreds as you saute’. Saute’ until crispy. Drain excess oil on paper towel. Set aside.

Season the rice with salt. Heat oil in pan. Saute’ onion and minced garlic until onions have become translucent and garlic has turned golden brown. Add in the aligue and rice. Stir and toss until you get an even orange color. Season with pepper. Season with more salt if necessary. Stir fry for 10 minutes, or until the rice has turned a slightly darker shade.

To plate: Place a heap of rice in the center of the plate or in a bowl. Top with the crispy corned beef. Top the corned beef with chopped crispy fried onions and parsley. Serve warm with warm tea. Makes 3-4 servings, depending on portion size.

P.S.- Aligue fried rice also goes well with dried pork. The salty-sweetness of the dried pork marries well with the richness of the fried rice.