Wendell's Garlic Fried Rice

Here is another recipe that Wendell found in the Star Advertiser.  The turmeric gave it a Middle Eastern flavor.

8th grader Charlise Limjoco-Ragasa created this grand-prize winning dish for a competition held by Ewa Makai Middle School to help celebrate the launch of their culinary arts program.  

4 tablespoons olive oil

5 lup cheong (Chinese sausages) diced 

3 tablespoons minced garlic 

2 tablespoons powdered turmeric 

2 teaspoons ground black pepper 

2 teaspoons salt 

1 teaspoon powdered dashi (Japanese seasoning) without MSG 

5 cups cooked long-grain jasmine rice 

2 tablespoons carrot, finely diced 

3 tablespoons green onion, chopped 

6 eggs 

3 tablespoons green onion, thinly slivered 

1/2 cup Chinese parsley (cilantro), chopped

In skillet, saute 1 tablespoon oil with sausage until crisp. Remove from skillet and drain on paper towels.

Use 1 tablespoon oil to saute garlic until translucent, then add turmeric, pepper, salt and dashi, and cook a few minutes.

Remove skillet from heat and add 2 tablespoons oil, rice, carrots, green onions and cooked lup cheong, reserving 6 tablespoons of sausage for garnish.

Place skillet back on stove over medium heat and stir continuously for 5 minutes.

In a small bowl, microwave 1 beaten egg and cook until done, about 2 minutes. Repeat with remaining eggs.

To plate, place 1 portion scrambled egg, top with large scoop fried rice over the egg and garnish with slivered green onions, reserved sausage and Chinese parsley. 

Serve immediately. Serves 6.