Hubby and I love fried rice. But we are particularly fond with the Mongolian rice bowl. Here’s how to make it at home and impress your family. Swak sa family budget and you stay safe at home as we all try to survive this Covid-19 pandemic.
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The Mongolian Rice Bowl
I am not really sure where the Mongolian rice bowl style of cooking rice came from. Searching the net, I could not really find a definitive answer. The only thing that I am sure of is that, both hubby and I are fans.
We get our fix of the Mongolian Rice Bowl at Bob’s Restaurant here in Bacolod City. They have a Mongolian bar every Wednesday so from time to time, we would go there and stuff ourselves with up to three bowls with cooked with different ingredients and sauces to come up with a variety of flavors. Hubby and I always enjoy our Mongolian rice bowl fix there.
But what do we do when we get a hankering for this simple rice dish at home? We whip up our own version using available ingredients.
Using Available Ingredients
My style of homecooking is pretty much whipping up something from available ingredients. For example, if we are craving for the Mongolian rice bowl, I will check what we have in the freezer, pantry, as well as leftovers and see what I can do with them.
While the Mongolian rice bowl that we like usually has seafood (shrimps and squid) and beef in them, I don’t usually have these proteins readily at home.
So what makes this rice dish different from all my other fried rice?
Here are the flavors I look for in my Mongolian rice bowl:
- Soy sauce
- Teriyaki Sauce
- Brown sugar
- Sesame oil + seeds (Read: )
- Peanut butter
- And the texture of tauge (mung bean sprouts)
Except for the rice, all the rest of the ingredients then are optional.
Making my Easy Mongolian Rice Bowl at Home
Replicate my Mongolian Rice Bowl at home. If you have leftover chicken adobo or pork with soy sauce or tomato sauce, you can still use them. That will make your dish more flavorful.
- Cooking oil
- Chopped garlic
- 1 onion, chopped
- Pork and chicken slices
- Seafood (if available)
- Vegetables like sliced pechay, cabbage, carrot strips, and Baguio beans
- 2-3 Tbsps. Homemade peanut butter, dissolved in in about ½ cup hot watter
- Soy sauce
- Teriyaki sauce
- Oyster sauce
- 1 Tbsp. brown sugar
- Black pepper
- 2 Tbsps. Sesame oil
- Red bell pepper, sliced into strips
- Green onions, sliced
- 6 cups cooked rice
- 2 Tbsps. Sesame seeds
- Chorizo de bilbao, sliced and fried separately
- Scrambled eggs (optional), for garnish
Note: I got our long-stemmed tauge from The Farmtory in Bacolod City. They can make customized tauge based on how long you want the bean sprouts to be.
This is a very simple dump and stir-fry dish. In restaurants, they just mix all the ingredients together and toss over a hot pan. But since we are cooking this at home, let’s do this step by step.
1. Heat a little oil in a skillet or non-stick pan and saute the garlic and onions for a minute. Add the chicken and pork, season with a little salt, and stir-fry until the meats have become translucent. If you are using leftover meats, then you just need to heat them through.
2. Stir in your vegetables—the toughest ones first, like the carrots, followed by the Baguio beans and the stems of the pechay. Cook for about 2 minutes per addition.
3. Add the peanut butter sauce and mix well. Make sure that the peanut butter is dissolved. Season with the soy sauce, teriyaki sauce, and oyster sauce. Start with about 2 Tbsps. for each sauce. Just add some more if your dish needs more seasoning.
4. Stir in the brown sugar, some black pepper, and a dash of sesame oil. Mix well.
5. Mix in the red bell pepper and green onions. You don’t have to wait for them to wilt.
6. Stir in the rice and make sure that it is coated with all the sauce. Taste the rice if it is well-seasoned. If it lacks flavor, add more soy sauce and teriyaki sauce—1 Tbsp. at a time.
7. Mix in the chorizo slices and the sesame seeds (the more the merrier).
8. Serve your Mongolian rice in individual bowls and top with slices of fried scrambled eggs for some color contrast.
Complete Budget Meal
The Mongolian rice bowl is already a complete meal by itself. If you are tight on the family budget, this alone can get you through one meal. It is already a complete dish with vegetables, meat, and carbohydrates. Furthermore, your kids will also enjoy eating out of bowls instead of the usual dinner plates.
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You may substitute rice with sotanghon or bihon noodles. Just wet them before adding into the sauce mixture. Also, you may need to add more hot water or broth into the sauce. If you are using the fresh pancit noodles, which is already salted, you will need to be light-handed with the seasonings. Whatever carb you choose will make the Mongolian bowl more filling. Moreover, it will absorb the liquids from the meat, vegetables, and sauces.
Other Homecooking Recipes
Meanwhile, here are some other homecooking recipes that you might be interested to try at home.
- Snack Time: Pandesal Creations During Quarantine | Merzci Bakeshop
- Banana Crepes Recipes for Merienda
- Korean Beef Stew Recipe: Restaurant-Style Cooking with Beef Camto
- Make Restaurant-Style Spicy Baby Back Ribs at Home
- Homemade Gyoza Recipe (Japanese Pot Stickers)
- Homemade Garlic Corned Beef Recipe by Mommy Sigrid
- Pinoy Callos Recipe by Mommy Sigrid
- Beef Pares Recipe Using Flank Steak (Beef Camto)
- Homemade Fried Cauli Rice Recipe