Meaty Sinigang Fried Rice By Alexis Manuel Deocaris of ForkSpoonManila

How do you like your sinigang? Do you prefer the traditional way with chunks of meat and sliced veggies swimming in a sour soup? Or are you partial to creative reimaginations of the classic ulam? If you conform with the latter, this recipe by Alexis Manuel Deocaris of ForkSpoonManila is right up your alley!

This sinigang recipe is nothing like you’ve had (or cooked!) before. Have you ever prepared the dish without sabaw? Now’s your chance! It still calls for the usual sinigang ingredients but infuses them into fried rice. The result is fantastic. And it comes with the right level of asim and linamnam thanks to the Knorr Sinigang Mix. Try it today!

40 min.
4 People
Easy
Budget

Ingredients

5 tbsp vegetable oil, divided
350 g pork, sliced into bite-sized pieces
1/4 cup Knorr Sinigang Original mix, divided
5 cloves garlic, minced
1/2 pc medium onion, minced
3 medium tomatoes, diced
4 pcs okra, cut into small pieces
10 string Beans, cut into small pieces
1 small eggplant, cut into small pieces
1 pc small green finger chilli, sliced thinly
5 cups rice, day old
1 cup kangkong
1 tbsp fish sauce
white pepper, to taste

Cooking Method

Heat 2 tbsp oil in a medium pan over medium-high flame. Add pork and stir-fry until brown.
Add 1 tbsp Knorr Sinigang Original Mix and mix. Add garlic, onion, and tomatoes; sauté until tender. Remove pork and vegetables from the pan.
In the same pan, heat the remaining oil. Stir-fry okra, string beans, eggplant, and chili until tender.
Add rice and stir-fry for 1 minute. Add remaining Knorr Sinigang Original Mix; stir well.
Add cooked pork, reserved vegetables, and kangkong. Mix well. Season with fish sauce and pepper. Serve hot.

For this sinigang, a bit of the powdered mix goes a long way. You might not need to finish the entire pack so taste as you go. Besides pork, you can cook this fried rice with shrimp, bangus, or even chicken. Or you can go entirely meatless and double the quantity of veggies. If you want it to be more fun, toss in some kimchi. The dish is already filling on its own, but you can also serve it as a samgyupsal side to give your next Korean barbecue a Pinoy flair.