Give day-old rice a different aroma and flavour in this delicious Filipino morning dish
Cutting board & knife
Serving bowl & rice paddle
4 cups (1 L) cold leftover steamed white rice
2-3 Tbsp (30-45 mL) cooking oil
6-8 cloves garlic, chopped
1 tsp (5 mL) salt, to taste
2-3 Tbsp (30-45 mL) water, to moisten
Peel and roughly chop garlic. Set aside.
Heat the frying pan on high until a drop of water sizzles and evaporates on contact. Add oil to pan and swirl with wooden spoon to coat and add chopped garlic cooking until lightly browned. Watch the garlic as it cooks quickly between 30 seconds to 1 minute.
Add the cold rice to the pan, gently breaking down large clumps with a wooden spoon. Allow rice to heat up and toss garlic and rice together with the spatula. Add a couple tablespoons of water to moisten while tossing the rice in the remaining oil.
Cover for 1 minute and allow rice to fry and get crisp.
Add salt to taste, toss again. Remove from heat and serve in bowl. Serve hot.
Try a Filipino breakfast:
In addtion to the garlic fried rice, fry an egg over-easy and add a protein of choice (sausages, bacon, fish, etc) with some fresh fruit. Not sure what protein to add? Here’s a recipe for Filipino BBQ pork.
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