Apritada Fried Rice

Hoobear’s adobo fried rice inspired me to make apritada fried rice for dinner. Apritada is a Spanish-influenced Filipino stew of garlic, tomatoes, potatoes, bell peppers, fish sauce and chiles, and we had some leftover from Sunday.  This one used beef, but chicken is also good.  If I had used goat, the dish would be very similar to kaldereta, another tomato-based stew from the Philippines.

Leftover apritada (sorry, our camera had a tough time getting the colors right)Leftover riceSoft-scrambled eggsYummy yummy Spam (we didn’t have any Chinese sausage.  Well, not in the fridge, anyway.)Adding the eggsThe finished dishFinal addition: Lee Kum Kee sriracha.  Tastier than Huy Fong’s.Hot Jufran banana sauce.  Sweet and spicy, tastes nothing like bananas.