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
Cooked medium grain white rice,
Bulb of garlic
In This Recipe
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.