This is a simple Philippine fried rice bursting with the flavor and aroma of garlic.
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. - 07 Jan 2009 (Review from Allrecipes US | Canada)
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. - 12 Jun 2006 (Review from Allrecipes US | Canada)
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. - 31 May 2007 (Review from Allrecipes US | Canada)