Morisqueta Tostada—Loaded Pinoy Fried Rice
Chef RV Manabat (adapted by JojoM)
Filipino-style fried rice with ham, Chinese sausage, shrimp, and eggs—finished with sesame oil and served with crispy liempo pork belly.
What is Morisqueta Tostada?
Morisqueta tostada is a hearty Filipino fried rice dish that blends Spanish, Chinese, and local influences in one satisfying skillet. The name hints at its roots—"morisqueta" from the Spanish word for rice, and "tostada" meaning toasted or fried.
This version loads the rice with Chinese sausage, chopped ham, shrimp, and vegetables, all fried in a wok until slightly crisp and golden. Topped with crispy pork liempo and drizzled with sesame oil, it’s the kind of dish that reminds many of Sunday brunches or family-style restaurant favourites.
Why You’ll Love This
- Super loaded: Each spoonful gives you bites of savoury meat, sweet sausage, tender shrimp, and eggy goodness.
- Budget-friendly: A great way to stretch day-old rice and whatever protein you’ve got.
- Meal-prep ready: You can batch cook the fried rice and add crispy liempo fresh before serving.
- No soy sauce required: Seasoned with salt and aromatics for a pale, restaurant-style finish.
Tips for the Best Fried Rice
- Use day-old rice – Dry, cold rice fries up best and stays fluffy.
- Cook ingredients separately – Layering flavours and not overcrowding your wok makes a huge difference.
- Add sesame oil off-heat – This keeps the aroma fresh and avoids bitterness.
- Don’t rush the liempo – Shallow-fry until deeply golden and crisp.
Serving Suggestions
- Pair with banana ketchup or sweet chili sauce for dipping.
- Add a fried egg on top for a silog-style twist.
- Serve in a sizzling plate for a restaurant-style experience at home.
Storage & Reheating
- Store leftover rice and liempo separately in airtight containers.
- Fried rice keeps well for up to 3 days in the fridge.
- Reheat in a non-stick pan over medium heat for best texture.
More Recipes Like This
Morisqueta Tostada—Loaded Pinoy Fried Rice
Chef RV Manabat (adapted by JojoM)Filipino-style fried rice with ham, Chinese sausage, shrimp, and eggs—finished with sesame oil and served with crispy liempo pork belly.
Chef's Tips
Day-old cold rice gives the best texture, but you can cool freshly cooked rice on a tray before frying.
Push the rice against the hot sides of the wok to toast and dry it slightly for extra flavour.
Turn off the heat before adding sesame oil so it stays fragrant and doesn’t taste bitter.
Serve with banana ketchup or tomato ketchup on the side, just like in Filipino restos.
Tools Used
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Ingredients
Crispy Liempo Pork
Morisqueta Tostada Fried Rice
Instructions
Season and Fry the Liempo
- 1
Place the pork belly slices in a bowl and drizzle with Worcestershire sauce and calamansi or lime juice.
- 2
Season both sides with salt and black pepper, rubbing the seasoning in so the meat is evenly coated.
- 3
Heat a generous layer of cooking oil in a large frying pan over medium heat.
- 4
Pan-fry the pork belly slices until golden brown and crispy on both sides and cooked through, turning as needed.
- 5
Transfer to a wire rack or plate lined with kitchen paper and rest while you cook the fried rice. Slice into strips before serving.
Build the Fried Rice Base
- 1
Crack the eggs into a small bowl and lightly beat them; set aside.
- 2
Heat the wok over medium-high heat and add the cooking oil.
- 3
Sauté the minced garlic until fragrant, then add the chopped onion and cook until softened.
- 4
Stir in the diced carrot and cook for 1–2 minutes until it begins to soften.
- 5
Add the Chinese sausage cubes and chopped ham. Stir-fry until the sausage renders some fat and smells aromatic.
Add Eggs, Shrimp, and Rice
- 1
Push the meat and vegetables to one side of the wok, leaving a space in the centre.
- 2
Pour the beaten eggs into the empty space and scramble gently until just set but still soft.
- 3
Add the peeled shrimps and toss everything together until the shrimps just turn pink.
- 4
Add the cold cooked rice, breaking up any clumps with your spatula.
- 5
Stir-fry vigorously, tossing the rice with the sausage, ham, shrimp, vegetables, and egg until everything is evenly mixed and steaming hot.
Season and Finish
- 1
Season the fried rice with salt and black pepper to taste, adjusting slowly so it doesn’t become too salty.
- 2
Keep stir-frying until the grains are separate and lightly toasted in spots.
- 3
Turn off the heat, then sprinkle over the chopped spring onions and drizzle with sesame oil.
- 4
Give the rice a final gentle toss to distribute the spring onions and sesame oil.
- 5
Serve the morisqueta tostada in generous bowls or plates with the crispy liempo on the side, plus ketchup if you like.
Comments & Reviews
Eva U.
11/13/2025
Perfect way para magamit ang extra rice from last night. Next time dadagdagan ko pa ng hipon at ham, gusto ko bounty talaga ang sahog.
Marco L.
11/13/2025
Wala akong Chinese sausage so ordinary sausage lang gamit ko. Masarap pa rin, lalo na yung tip na sesame oil off the heat—ang bango!
Jessa R.
11/13/2025
First time ko narinig ang morisqueta tostada. Ang saya ng kwento about Spanish–Chinese–Filipino mix tapos super sarap pala gawin sa bahay.
Melanie P.
11/13/2025
Ginawa ko for Sunday brunch and naubos agad—with extra crispy liempo and ketchup on the side. Lasang pang-resto pero mas loaded ang sahog!
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Nutrition Facts
Serving Size: 1 plate (about 350g fried rice with liempo)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
