Olongapo (Fried Rice)

When you add the egg, you can also add fresh tomato bits, mushroom slices and French-cut green beans.


  • 2 cups cooked rice (white or brown)
  • Oil for stir fry
  • 1 cup meat, any type cooked or raw
  • MSG (optional)
  • 1 onion, chopped
  • Soy sauce
  • 1 garlic clove, minced
  • 1/2 cup celery, chopped
  • 1/4 cup cilantro, chopped
  • 2 to 3 whole green onions, chopped
  • 1 egg, beaten


  1. Add sufficient oil to stir fry in your wok or to cover the bottom of a frying pan. If the meat is raw, add it to hot oil and stir fry until almost done.
  2. Add onions and garlic, stir frying until onions are beginning to brown on the edges.
  3. Sprinkle a generous portion of MSG across the entire surface of the oil, then add a serving spoon full of soy sauce. Be careful. The soy sauce causes the oil to "pop" a bit.
  4. After the oil has calmed, add the celery, cooking just a bit, still keeping it crunchy.
  5. Add the rice and stir gently. If you constantly stir the rice, it will become mushy.
  6. When rice is hot throughout, add cilantro, chopped green onion and beaten egg. Stir gently until egg is done.
  7. Garnish with a bit more green onion if you like.
  8. Serve with additional soy sauce.