Fried rice is one of the best ways to cook up a flavorful meal with whatever you’ve got in your fridge without having to put in too much work—but maybe it’s time to elevate the experience.
At Abacá in San Francisco, chef Francis Ang and his wife and Director of Operations Dian Ang serve up contemporary Filipino-Californian dishes that warm your heart and soul. Using family recipes that reflect the Ang’s Filipino roots and fresh ingredients from the northern California region, Abacá keeps customers coming back with unique takes on breakfast, brunch and dinner.
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Today, chef Ang is sharing his recipe for Sisig fried rice, which uses pork and chicken liver to create unparalleled flavor, sure be a hit in your own home.
“The sisig fried rice is near and dear to our hearts,” chef Ang says. “It was created during the fundraiser we organized for a typhoon benefit. We were one of the victims of that typhoon while visiting home in the Philippines. It was so well received that it planted a seed for me and my wife to pursue Filipino food and create Abacá.”
The Sisig needs to cool overnight or at least long enough to hit room temperature before moving forward with the dish, so factor that in when preparing for your friends and family.
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Visit Abacá in San Francisco and online for more delicious dishes and inspiration.
Photography by: Melissa De Mata