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
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Ingredients
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6 cups
Cooked medium grain white rice,
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1/2
Bulb of garlic
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1/2 teaspoon
Ground Ginger
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1 teaspoon
Garlic Powder
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Salt
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Pepper
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1
Large Egg
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1/4 cup
Olive oil
Directions
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Dry out the cooked rice a bit by leaving it in the fridge overnight.
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Wet your hands, and break up the rice with your hands so that it does not form chunks.
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Peel and crush the garlic.
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Heat the olive oil in a frying pan.
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Sautee the garlic until it is browned and aromatic. Remove from the pan and set aside.
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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.
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Add the egg into the rice, break the yolk and evenly distribute it throughout the rice by stirring constantly. Fry for 5 minutes.
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Add the browned garlic, ground ginger, garlic powder, and salt and pepper to taste.
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Fry for 2 minutes more, stirring constantly to distribute the spices evenly.
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Serve hot.
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