Tapa and Egg Fried Rice

Method10 steps

1. 1

   Step 1: Peel and crush the garlic (1 head). Mix it with the ½ cup marinade soy sauce, 1 teaspoon marinade salt, black pepper (¼ tsp) and 2 teaspoons sugar. Add the thinly sliced horse meat (1 lb) and coat well. Cover and refrigerate for at least 3 hours. Separately wash and prepare the chopped green onion (¼ cup) and minced red pepper, and mince the onion (1); keep these cold until cooking and divide the green onion into equal halves.

   Minimum cold tapa marination · 180 minUses 1 lb raw horse meat, thinly sliced · 1 head garlic, peeled and crushed · ½ cup soy sauce for tapa marinade · ¼ tsp ground black pepper · 1 tsp salt for tapa marinade · 2 tsp sugar for tapa marinade · 1 onion, minced · ¼ cup green onion, chopped and divided equally

2. 2

   Step 2: Lift the meat from its excess marinade and discard the spent liquid. Cut the meat into thinner, smaller pieces if needed. Put it in a pan with all ¾ cup water and all 4 tablespoons of cooking oil, then bring to a full boil.

   Uses All marinated meat, lifted from excess marinade; prepared rice vegetables remain held · ¾ cup water for tapa · 4 tbsp cooking oil, retained for tapa and egg fried rice

3. 3

   Step 3: Add all 1½ cups of lemon-lime soda. Cook uncovered until the meat is thoroughly cooked and tender and the liquid has completely evaporated, leaving the oil for frying. Stir as the liquid reduces to prevent scorching.

   Uses All meat with its adhering marinade, measured water and cooking oil · 1½ cups lemon-lime soda

4. 4

   Step 4: Fry the cooked tapa in the remaining oil for 2 minutes. Lift the meat onto a clean plate and keep it hot while making the rice; leave the used oil in the pan.

   Finish frying the tapa · 2 minUses All tender cooked tapa and its remaining pan oil

5. 5

   Step 5: Beat all 3 eggs and fry them in the retained pan oil until fully set.

   Uses Used oil left in the pan, with cooked tapa held separately · 3 eggs, beaten

6. 6

   Step 6: Use the spatula to cut the cooked eggs into small pieces in the pan.

   Uses All fully cooked eggs and retained pan oil

7. 7

   Step 7: Add all the held minced onion and red pepper plus the first half of the green onion. Stir-fry continuously for 2 minutes.

   Stir-fry egg-rice vegetables · 2 minUses All egg pieces and retained pan oil · The whole minced onion and red pepper held from step 1 · ⅛ cup chopped green onion, half of the original ¼ cup

8. 8

   Step 8: Add all 4 cups of refrigerated cooked rice. Break up clumps and toss until the rice, vegetables and egg are evenly mixed.

   Uses All egg, onion, pepper, first green-onion half and used oil · 4 cups ready cooked rice, cooled promptly and kept refrigerated

9. 9

   Step 9: Add all 3 tablespoons of fried-rice soy sauce and all the sesame oil (2 tsp). Stir-fry for 3–5 minutes, checking from 3 minutes, until the rice is steaming hot throughout and reaches 74°C / 165°F. Taste and add some of the optional salt only if needed.

   Finish egg fried rice · 3 minUses All cooked rice, egg, vegetables and retained oil · 3 tbsp soy sauce for fried rice · 2 tsp sesame oil · Up to the optional 1 tsp salt, only if needed

10. 10

    Step 10: Top the hot rice with the remaining green onion. Serve it with the hot tapa in four portions, adding ready pickled papaya or a vinegar dip if desired.

    Uses All hot seasoned egg fried rice · All cooked tapa lifted from its warm holding plate, leaving used oil already in the rice · Remaining ⅛ cup green onion held separately from the marinade and vegetables · Ready pickled papaya (atchara) to serve, as desired · Vinegar for dipping the cooked tapa, as desired