It’s Nene’s birthday today! Well, at least, this is how we’ve been celebrating her birthday for the last 3 decades of my existence. A few years back though, we learned that it was actually the day before today. Hah. Nanay Ampy (Nene’s mom) confused the date with one of her younger siblings. The date is 8 instead of 7. Imagine celebrating your birthday the day after you actually came to being, and finding out about it after being married for decades and having 7 kids!
The great thing about this though is that Nene gets to have 2 days of birthday celebrations! Win-win! So, I am sure her celebration yesterday was a blast and so will today’s celebration. My siblings are all doing a great job in making sure that our matriarch is happy.
Growing up, mom has always shown resourcefulness in all that she does. Hence, this recipe is dedicated to her.
I am somewhat injured right now hence mobility is a little constrained. I twisted my left knee and it ain’t easy to walk around and be in the kitchen. Yet, me being me, I still could not help myself. Hah. So, when I cooked Ginger Turmeric Rice the other day, I left it cooking for too long and I was left with a toasted bottom, not really burnt, but fairly toasted. Again #notofoodwaste so this #WHooman decided to make a new dish out of it. Yes, resourcefulness at its finest. Thank you, Nene! You ‘da best!
Growing up eating ampaw (puffed rice cooked in sugar, usually comes in 3 colors: natural, pinkish red, and green), I knew there were ways I could amp up the toasted rice I was left with.
Checking what’s available in the pantry, I decided to go for a rice pie, inspired by a pizza pie and egg tortilla cup. Hence, the birth of this Vegetarian Pan-Fried Tomatoes and Cheesy Egg Rice Pie. Tomatoes and Basil always go well together, as do eggs and cheese. So, why not, right?
Of course, the highlight of this recipe is the toasted rice bottom. If you are always on point and never leave your rice cooking for too long, good job! Pat yourself on the back. No need to start burning your rice just for this. LOL. Making a ‘rice crust’ is as easy as pie! Check the notes section in the recipe card.
The Ginger-Turmeric Rice Crust is around 5 inches in diameter, cut into 6 portions. And if you love some heat, serve with a dollop of Amrey’s Kitchen™ Sambal Oelek!
How do you lovelies enjoy toasted or burnt rice? Do you have a go-to recipe as well? Remember, sharing is loving. Can’t wait to drool over your creations on IG @amreyskitchen #amreyskitchen #amapolism #mindfuleating
Let’s keep spreading LOVE with Amrey’s Kitchen™ mindfully crafted recipes and creations!
Happy, happy birthday, Nene! I love you to the moon and back!
Happy pan-frying, lovelies! #mettalove
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