It’s the holiday season once again and families are gathered to bond over sumptuous home cooking which we all love and enjoy. Of course, one of the staple food served is the roasted pig, or what we, Filipinos, fondly call Lechon Baboy. Then we always cook our lechon left-overs either fried and crispy or paksiw for several days. For some, the lechon paksiw even runs for a couple of weeks!
Days before Christmas, Dad was craving some lechon for dinner. We paired it with our favorite spicy dinuguan and puso (hanging rice). We ended up having a lot of left-overs last night so we planned not to buy any meat the next day.
Morning came, I woke up on the right side of the bed. So I was in the mood to whip up something nice for breakfast. I remembered the lechon left-over so I decided to cook Lechon Fried Rice. Oh yes, egg fried rice with a savory twist! I just love how versatile the fried rice is. It goes with anything on top or it can be combined with other ingredients to come up with a delicious full meal.
Here’s the full recipe of the Lechon Fried Rice I made for breakfast. Notice that I haven’t written the specific amount of some of the ingredients because it’s how I usually cook. I rarely use measurements, I just simply follow according to my taste or preference.
ENJOY!
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