Author Notes: A recipe that my mother used to make. You can modify the amount of garlic depending on what your taste is, but I usually go for a really strong garlicky flavor. You can also add other ingredients such as soy sauce or onions.
This recipe works best when cooked with left-over rice that has dried out a bit. It is best served as a side dish with some fried alamang shrimp. —Meira Kitani
cups Cooked medium grain white rice,
Bulb of garlic
teaspoon Ground Ginger
teaspoon Garlic Powder
cup Olive oil
- Dry out the cooked rice a bit by leaving it in the fridge overnight.
- Wet your hands, and break up the rice with your hands so that it does not form chunks.
- Peel and crush the garlic.
- Heat the olive oil in a frying pan.
- Sautee the garlic until it is browned and aromatic. Remove from the pan and set aside.
- Pour the rice into the hot oil and toss to coat it with the oil. Fry for about 5 minutes over medium heat, adding more oil as necessary.
- Add the egg into the rice, break the yolk and evenly distribute it throughout the rice by stirring constantly. Fry for 5 minutes.
- Add the browned garlic, ground ginger, garlic powder, and salt and pepper to taste.
- Fry for 2 minutes more, stirring constantly to distribute the spices evenly.
- Serve hot.