Arroz Frito - long grain white rice

Method

• Place the rice in a saucepan and add 2 1/2 cups cold water.
• Cover tightly and bring to a boil over high heat.
• When you see steam beginning to escape, turn the heat down to very low, but do not remove the lid.
• Cook the rice over low heat for 20 minutes.
• Remove the pan from the heat but dont remove the lid.
• Let the rice stand, covered, for 20 minutes, then fluff with chopsticks and let cool completely.
• When cool, cover and refrigerate the rice overnight.
• In a small mixing bowl, beat the eggs together with 2 tablespoons water.
• Rub a small, nonstick or well-seasoned skillet with some of the oil and place it over medium heat.
• Pour in enough egg to cover the bottom of the skillet, rotating the skillet to spread the egg mixture into a thin omelet.
• Cook until barely set.
• Turn and cook for a few seconds on the other side.
• Turn the omelet out onto a work surface and roll it up into a tube.
• Continue to make and roll up omelets until all of the egg mixture has been cooked.
• With a sharp knife, slice the rolls crosswise to make long, thin strips.
• Dice the pork and ham, and peel and cut the shrimp in half lengthwise; set aside.
• Place a wok or large skillet over medium heat.
• Add the remaining oil and the garlic cloves.
• Cook, stirring, pressing down on the garlic to flavor the oil.
• When the garlic begins to brown, remove and discard it.
• Add the ginger and the cooked rice to the wok.
• Stir briefly, just so that the rice doesnt stick.
• Add the egg strips, diced meat, and shrimp and stir to combine them with the rice.
• Gradually stir in the chile-garlic sauce, if using, and the soy sauce.
• Add the green onions, stir once or twice, and sprinkle with the cilantro.
• Serve immediately.