Kare Kare Fried Rice Recipe (with Video)

Preparing the Shank
1. Season the shank on both sides with salt.
2. In a pot, sear the shanks on both sides until browned.
3. Add the 8 cups of water to cover the shanks.
4. Bring to a simmer and cook for an hour, or until tender.
5. Once tender, remove the shanks from the broth, and reserve the broth for later.
6. When cool to the touch, cut the shank into bite size pieces.
Preparing the Vegetables
1. Mince the garlic and cut the shallot into small dice.
2. Clean and dry the bok choy.
3. Separate the greens and the whites.
4. Cut the whites into small dice and the greens into chiffonade.
5. Trim the ends of the green beans, then cut into 1/2 inch pieces.
6. Cut the eggplant in half, and cut each half into 1 inch pieces.
Preparing the Sauce
1. For the sauce, heat up 2 cups worth of the broth.
2. If the broth does not yield 2 cups, just add enough water to make it so.
3. Season with garlic powder, onion powder, and paprika.
4. Add the peanut butter and mix until smooth.
5. Make a slurry with the corn starch and water.
6. Add the slurry into the sauce and stir it in while it comes to a boil and thickens.
Cooking the Fried Rice
1. In a wok, shallow fry the egg plant and cook until browned on all sides.
2. Remove from the oil, and set aside.
3. Carefully transfer the hot oil from the wok into another container.
4. Be sure to leave about 2 tablespoons of the oil in the wok.
5. Heat the wok again and saute the shallots and garlic until fragrant.
6. Then add the green beans, bok choy whites and bagoong.
7. Saute for about 2 minutes.
8. Add the beef shank and day old rice.
9. Stir fry until all the ingredients are heated though.
10. Add the eggplant and bok choy greens next.
11. Season to taste with salt and pepper.
12. Cook for another minute.
Serving the Dish
1. Plate the fried rice into a large bowl and pour the sauce over it.
2. Serve warm.