Sometimes, I cook way too much rice and I don’t have the heart to throw the unconsumed rice away because I am always reminded of the popular Filipino guilt-trip warning: “Ang dami daming nagugutom sa mundo.” (“There are so many people in the world who are starving”). It’s not like they’ll suddenly and magically get full if I don’t throw away my leftovers, but my conscience would not allow me to let any uneaten food go to waste.
One time, I did it again. I cooked rice good enough for six people when I only meant to cook for two. I had to save the extra rice for the day after because another spoonful and we’d lose our lunch (or, in our case, our dinner).
Out of necessity, I had to come up with something creative to do with the rice. This is what I made out of it:
- Leftover brown rice
- 1 can of sweet corn kernels
- 2-3 pieces of ham, cut in small cubes
- 2 cups of baby shrimps
- 1 clove of garlic, chopped
- 1 medium onion, chopped
- 3 egg yolks
- 2 large tomatoes
- Kikkoman or light soy sauce
- 2-3 tablespoons of olive oil
- 2 tablespoons of butter
1. Cut a thin slice off the top and the sides of the tomatoes. Scoop out the pulp until the tomatoes are hollow. Chop the pulp and set it aside.
2. In a frying pan, heat butter and/or oil. Saute garlic and onions.
3. Throw in the ham and baby shrimps and stir until cooked.
4. Add the brown rice and stir for about one minute or until it is hot enough, but do not overcook or it will burn. Add the corn, chopped pulp of the tomatoes, and the Kikkoman or light sauce.
5. Add the egg yolks and mix it along with all the other ingredients. The egg yolks will give the rice a moist texture.
6. Stuff the rice into the hollow tomato shells and fill it to the top.
7. Garnish rice with parsley and alfalfa sprouts, and serve with Mandarin oranges on the side. Or, you may just leave those out. They’ll just go straight down to your stomach, anyway.
A “side shot” taken by my boyfriend with his DSLR. He said that shots like these make the food look more “artsy.”