This dish is a favourite of Filipinos for breakfast. It's often served with meat, such as beef tapa or longanisa (Filipino sausage).

Serves
4

Preparation

5min

Cooking

10min
By
Average: 3.6 (10 votes)
Yum

Ingredients

  • 4 cups cooked day-old steamed rice
  • 4 garlic cloves, crushed, roughly chopped
  • 1 tbsp vegetable oil
  • ½ tsp salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place the oil in a large frying pan over medium-high heat. Add the garlic and cook, stirring, until light brown.

Add the rice, coating the grains evenly in the oil. Use a wooden spoon to break up the grains. Season with the salt and toss to combine.

Divide among 4 bowls and serve with fried egg or Filipino sausage.