I'm Guamanian & our family comes from Guam, so it was a nice surprise to see one of the rices listed on this site. I've been making fried rice all my life and have never fed it to anyone who didnt die for the recipe. A few tips though: before you cook your rice, wash it a few time to get the extra starch off, this will also help it from becoming mushy. The best thing is to use leftover rice you've cooked the night before. IT TRULY TAKES THE TASTE TO ANOTHER LEVEL, TRUST ME!!! Also, we omit the snow peas and carrots and add slice white onion, and 2 -3 FRIED SCRAMBLED EGGS. You wont believe the flavor!!! Thank you Christine for rep.'n Guam in this recipe. Hafa Adai!!
I'm Guamanian & our family comes from Guam, so it was a nice surprise to see one of the rices listed on this site. I've been making fried rice all my life and have never fed it to anyone who didnt die for the recipe. A few tips though: before you cook your rice, wash it a few time to get the extra starch off, this will also help it from becoming mushy. The best thing is to use leftover rice you've cooked the night before. IT TRULY TAKES THE TASTE TO ANOTHER LEVEL, TRUST ME!!! Also, we omit the snow peas and carrots and add slice white onion, and 2 -3 FRIED SCRAMBLED EGGS. You wont believe the flavor!!! Thank you Christine for rep.'n Guam in this recipe. Hafa Adai!!
While I don't proclaim to be a " professional chef " we found this recipe to be quite tasty. It absolutely amazes me how rude some people are....and it especially amazes me when they haven't even TRIED the recipe but base their opinions on the picture. Thank you Christine. My husband and I really enjoyed this quick and tasty dish.
The way your fried rice turns out really depends on what kind of rice you are using. I try to stay away from the long grain or Jasmine rice when making this. I also like using left overs such has ham after the holidays.
I am going to rate this a 5 because this is "allrecipies" not "foodsnobrecipes"! This website can spark inspiration for "all". Everyone knows how hard it is to come by fresh ingriedients on Guam it is VERY popular in the Hawaiian islands where I lived BRAVO to them for using what they have made available to them. In these tough times I'm sure they are not the only ones relying on economic means... if it were pet food the FDA wouldnt allow it on the market. If this doesn't suit you by all means substitute some nice homemade Char siu like I do with leftovers otherwise give it a rest... please!
My parents had 2 tours on Guam before I was born then one more when I was 10. My mom had made fried rice this way all of my life and I never realized it was from Guam. I still make it this way today. We sometimes add leftover ham to this as well.
OK for us this was a side dish to kalua pork. I used brown rice instead of white and frozen peas instead of pea pods worked out just fine. Our autistic 8 YO gobbled up a plate and a half of it. Why not it has all his favorite flavors- rice and bacon! This is also a good way to sneak in vegetables if you are liberal with the carrots and peas. I guess the principle is that if you smother anything in bacon fat my kids will eat it up with a smile!
It is also very common to use frozen mixed vegetables. Top with several dashes of Tabasco and a fried egg.
When I lived on Guam this became a favourite dish and still is a bit dry but the whole family loves it.It's different. I do add shrimps some prawns and 2-3scrambled eggs chopped into small bits as well as ham pieces. Finedeni sauce (soy sauce with finely chopped onion) sprinkled over gives it some moisture. We all love it
Close for sure. Kikoman soy sauce is n absolute must. Missing the scrambled eggs. Chamorro cooking is all about the building of depth of flavors and even the order things are prepared in. I am sure this is great.
