Description
Transform leftover rice into crispy, aromatic Filipino garlic fried rice elevated with spicy chili oil. Perfect for breakfast or as a flavorful side dish.
Ingredients
Scale
- 4 cups day-old cooked rice
- 8–10 cloves garlic, minced
- 3 tablespoons chili oil with sediment
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 stalks green onions, chopped
- 1 fried egg per serving (optional)
Instructions
- 1. Break up day-old rice with your hands to separate any clumps and set aside.
- 2. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- 3. Add minced garlic and stir constantly for 30 seconds until fragrant and lightly golden, being careful not to burn.
- 4. Add chili oil with sediment and stir to combine with the toasted garlic.
- 5. Add the rice immediately and press down firmly with a spatula to create good contact with the hot pan.
- 6. Let the rice sit undisturbed for 2 minutes to develop a crispy bottom layer.
- 7. Break up the rice and toss around the pan, redistributing it and pressing down again.
- 8. Repeat the pressing and tossing process several times to allow different portions to crisp up.
- 9. Drizzle soy sauce around the edges of the pan, then toss everything together thoroughly.
- 10. Season with salt and pepper, add chopped green onions, and give one final toss.
- 11. Serve immediately, topped with a fried egg if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of oil to restore crispiness. Day-old rice is essential for the best texture. Adjust chili oil amount based on your heat preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g