Micronesian Fried Riceguam Recipes

GUAM'S RED RICE

Steps:

• Place the achiote seeds in 2 cups of water to soak, and lightly grind along the edge until the water is a deep red. The darker the water the darker shade of red the rice will be. **The water will stain most material so I recommend a clear glass and a stainless steel spoon.**.
• After you have the desired color, filter the water through a cloth or fine sieve that will separate the colored water from any seeds and foreign material. Set the colored water aside.
• Wash rice and drain. Place in a rice cooker with the achiote water from above (add extra water depending on the directions for your rice cooker), salt, onions, oil, and bacon, if using. Close the rice pot and push the start button.

GUAM FRIED RICE

Steps:

• Fry bacon until crisp. Remove bacon and pour off half the bacon fat, reserve a little (1 tsp or so) to add to pan after cooking your egg. Sometimes the egg will absorb every bit of bacon fat and sometimes it leaves behind enough to coat the rice.
• Fry garlic in bacon fat until golden, remove and discard. Fry onion in the same bacon fat. Remove onion from pan and add to bacon.
• Spread eggs on bottom of pan as if preparing an omelet. Fold over. Remove to cutting board or plate. Cut into strips.
• Add reserved bacon fat (if pan is dry) and cold rice to pan, stir until all grains are coated with grease and grains are no longer sticking together.
• Add bacon, onion and ham; mix well. Always scraping bottom of pan to prevent sticking.
• Turn heat to low and add sliced egg pieces. Add cooked shrimp. Heat 1-2 minutes, just until shrimp is warmed.
• Remove from heat and serve.