barbecue Best of Inuyaki fried chicken fried rice recipes ribs

Arroz con Tres Carnes

Okay, so I made up this name, but it definitely fits this dish. As evidenced by my previous post on Prime Rib Garlic Fried Rice, we’ll make fried rice out of any leftover meat. This time, we had three very different meats—homemade Ad Hoc fried chicken, oven-smoked baby back ribs, and Pollo Oregano from Mi Lindo Peru—and the combination was great!

three meats

My wife took all the meats, chopped them finely and then fried them in a little vegetable oil to heat through. In addition to the plain white rice that was in the fridge for a couple days, some leftover rice from the Mi Lindo Peru leftovers helped gave the fried rice another subtle flavor. She added the rice to the wok, with some salt and pepper and some chopped green onion. The ribs had some Stubb’s Original Barbecue sauce on them, which added another dimension to the fried rice. Here’s the final product:

Arroz con Tres Carnes

I added some more Stubb’s to the fried rice and mixed it around, and it was perfect. The bits of crispy fried chicken with the smoky ribs was an awesome combination. It’s one of the best versions of fried rice my wife has ever made.

Fried Rice with Three Meats
Viva Arroz con Tres Carnes!

beef fried rice

Prime Rib Garlic Fried Rice

So what do you do when you bring home leftover prime rib from Lawry’s or any other high-end steakhouse? If you’re Filipino (or any Asian), fried rice is the usual destination of almost any leftover meat. I’ve made fried rice with all kinds of leftover meat, including chicken adobo, baby back ribs, barbecued brisket, and steak. Can prime rib be a viable fried rice meat?

Prime Rib Garlic Fried Rice

I was at my parent’s house when I decided to do this, and there wasn’t much to work with, so I decided to keep it simple: rice, garlic, meat, eggs and seasonings (Lawry’s Seasoned Pepper and some garlic salt). The directions are fairly simple.


  1. Chop prime rib into equal sized pieces.
  2. Mince as much garlic as you want/need.
  3. Add oil to frying pan. When oil is hot, add minced garlic and work around pan for about 10 seconds.
  4. Add rice to the pan and stir well to incorporate the garlic so it doesn’t burn.
  5. After a minute or so, add chopped prime rib and stir for 30-60 seconds.
  6. Add a couple teaspoons of soy sauce for flavor and color.
  7. Add a few shakes of seasoned pepper and garlic salt to taste. Repeat as desired.
  8. Make a well in the rice in the center of the pan and crack two eggs into the well.
  9. Stir eggs until they just start to set and then mix it into the rice for another minute or two.
  10. Taste rice and add more seasonings as desired.

Prime Rib Garlic Fried Rice

This simple preparation works great with almost any meat, and it would have been prettier if we had some green onions on hand. Since the prime rib is going to be cooked all the way through by the end of this process, it doesn’t really look all that special. But as long as you don’t completely overcook the meat, the prime rib is still going to be tender and flavorful and a lot better than using a cheaper, tougher piece of leftover meat.

And isn’t it just a little more decadent to say that you made some prime rib garlic fried rice?

beef Best of Inuyaki chicken Filipino pork

Best Breakfast Ever – Silogs

Forget Belgian waffles, fluffy buttermilk pancakes, brioche french toast, omelettes, country sausage and whatever else most people eat for breakfast. In my book, there’s no better way to start the day than with a silog, a Filipino breakfast of garlic fried rice, topped with a couple over-easy eggs and your choice of sweet or salty meats.

Filipinos love to combine words and names (don’t you know someone somewhere named Marivic?). Silog is a suffix referring to the fried rice (sinangag) and the eggs (itlog), and the dishes are named accordingly: tapsilog (tapa, the original silog) tosilog (tocino), adobosilog (chicken adobo), longsilog (longanisa), SPAMsilog – (SPAM!), litsilog (lechon), friedchixsilog (fried chicken), etc. etc.

I normally go to Cherry Garden Filipino Chinese Restaurant when I get a craving. I always have a hard time deciding between the tocino (sweet cured pork) and the longanisa (sausage akin to chorizo or linguica). The first time we went, I found out they had two types of longanisa, sweet or garlic. I had never had garlic longanisa before, so I ordered that and fell in love with it. My wife likes the bangsilog, which features bangus, the Filipino milkfish. She’s also had the pusitsilog (dried fried squid), and the jefroxsilog (dried fried sole). As you can she, she’s much more adventurous than I am!