A fragrant garlic fried rice, garnished with crispy garlic chips and served with fried eggs. A simple and flavorful Filipino classic.
Ingredients
- 240 ml vegetable oil
- 135 g garlic cloves
- 800 g jasmine rice
- to taste kosher salt
- 4 pieces eggs
Method
- Heat the vegetable oil in a medium saucepan over medium heat until it begins to shimmer. Line a plate with paper towels and set it aside nearby.
- Carefully pour the minced garlic into the hot oil and stir continuously until it just begins to lightly brown.
- Remove the saucepan from the heat. Using a slotted spoon, transfer the fried garlic to the paper towel-lined plate. Reserve the cooking oil.
- Let the garlic chips and oil cool. You can store them separately in the refrigerator for up to a week in airtight containers.
- Fluff the warm rice using a fork.
- Add 60 ml (1/4 cup) of the reserved garlic oil and 40 g (1/2 cup) of the fried garlic chips to the rice. Toss gently to coat well.
- Season the rice with kosher salt to taste. Adjust the seasoning if necessary.
- Cook the eggs in a skillet (fried or sunny-side up) according to your preference.
- Serve the fried rice immediately or at room temperature, accompanied by the fried eggs.
- Optionally garnish with additional garlic chips and a drizzle of the reserved garlic oil for more flavor.
Nutrition
Per serving
- Energy
- 999.2 kcal
- Protein
- 21.31 g
- Carbohydrate
- 162.47 g
- Fat
- 26.57 g
- Fibre
- 3.28 g
- Calcium
- 3.77 mg
- Iron
- 0.22 mg
- Magnesium
- 6.76 mg