This dish is a favourite of Filipinos for breakfast. It's often served with meat, such as beef tapa or longanisa (Filipino sausage).
- 4 cups cooked day-old steamed rice
- 4 garlic cloves, crushed, roughly chopped
- 1 tbsp vegetable oil
- ½ tsp salt
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.
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.