This is a breakfast staple in the Philippines. It is usually eaten as you would have bread accompany your meals. It is normally served to accompany Filipino sausages (with as many varieties as there are regions in the country), thin slices of fried beef (called tapa) or sweet pork (tocino), or fried fish...even corned beef, luncheon meat, or chicken/pork adobo, for breakfast. Most times, slices of tomatoes and cucumber or pickled vegetables are served on the side while the fried meat or fish is dipped in vinegar and minced raw garlic, with salt and black pepper.
The garlic rice, therefore, need no meats in them. It is not the basic "sinangag" (as it is called locally) Basic is the garlic.
The best to use is day-old cooked rice. When the rice becomes hard in the fridge, just wet your hands and mash the rice to crumble when ready to cook. The finished product is not supposed to be wet but toasted. That is why it has to be "dried" for at least a day in the fridge. That is why it is really called Garlic Fried Rice. Season to taste with salt and pepper and/or enhance further with meat powder while cooking.
Turn heat off only when you are satisfied with the consistency achieved.
Basically though, except for the pork added, this is the way this dish is done by Filipinos.
I have a person who can't eat pork so i just deleted that portion of the recipe. This recipe is simple and delicious. My 10 yr old daughter had a blast cooking this with lots of supervision.
This rice is great. I cooked the rice the night before in a rice cooker. I left out the pork and used more garlic salt, I love garlic. I made this as a side for Easy Olive Martini Chicken, they were great together.
one of my turn to recipes for cooking leftover rice of the few filipino foods in my repertoire..... yes i am filipino but i use whatever rice i have left sticky rice doesn't work so great..i've even tried it with brown rice and it was great. IN MY OPINION... don't measure the garlic... put aLOT.... tastes much better... a quick tip is not to make your heat too hot or else your garlic wil burn quickly... usually when my garlic is just starting to brown on the edges i go ahead and put the rice in and it will still brown nicely while you mix up the rice..... i prefer lots of garlic and regular salt to using a little fresh garlic and using garlic salt...... but everyone's version will be different.....
We had a ton of leftover sliced pork from a party this weekend and I wanted to find a recipe that included both pork and rice. This recipe fit the bill! I chopped up the pork and used way more than two tablespoons. I also added some chopped green onion to the mix. I swapped the white rice for brown rice and I used pre-minced garlic from a jar. However even with those changes this recipe turned out fantastic! The only thing my husband had to add was some crushed red pepper since he likes things spicy! And usually he adds a ton of salt and pepper to whatever I make. I highly recommend this recipe for using up leftover pork!
This is definitely a filipino staple. Lola would also add some combination of onions bacon eggs quail eggs bean sprouts bangus chinese sausage (julienned) and/or frozen vegetables.
The perfect solution to leftover rice. I love garlic and this really was a flavorful side dish. If the rice is not in an airtight container in the fridge it may harden. I beat in an egg to make the rice moist again and cook as usual with the garlic and chopped scallions. I don't usually have pork on hand but it still tastes great.
Like other reviewers I omitted the pork and the recipe still turned out very well. I used margarine instead of vegetable oil and just used more chopped garlic and table salt instead of garlic salt. It turned out very well. I used it as the rice portion of a curry dish and my husband said it was a good complement.:)
Delicious!!! Omitted the pork to use as a side dish. My wife loves it and requests it all the time!
I'm vegetarian so I made this without the pork of course. It was o.k. but a little bit dry. I think a little sesame oil would really enhance the flavor though I know that would really change everything here!
