Ingredients
2 cups white rice or grain of choice, cooked and cooled (leftover is best!)
1–2 tbsp homemade chili oil or garlic chili oil with some sediment (see notes)
1/2 tsp salt or more to taste if needed
1 head garlic, peeled and minced or roughly chopped
For garnish (optional):
Fresh cilantro, chopped 🌿
Instructions
1️⃣ Break apart any large chunks of your leftover rice. Using rice from the previous day that’s been refrigerated is ideal, as a lot of moisture has evaporated. 🍚
2️⃣ Heat a large wok or non-stick pan over medium heat. Once hot, add in the chili oil. Add in the salt and mix into the oil. Keep an eye on the chili oil sediments since these can burn quickly. 🔥
3️⃣ Add in the garlic and cook over medium heat until golden brown or cooked to your liking. If desired, you can mix in other vegetables or protein of choice to enhance this fried rice. 🧄🥕
4️⃣ Add in the leftover cooked and cooled rice, breaking apart any chunks. Mix the rice into the oil and garlic, and leave to cook for 3-4 minutes over medium heat. Feel free to season with more salt and chili oil to taste. 🍚🔥
5️⃣ Turn off the heat. For a nice presentation, you can stuff some of the rice into a bowl and flip it over to create a dome shape. Top with chopped cilantro if desired. 🌿
6️⃣ Enjoy with your favorite ulam (viand)! This dish pairs well with Tofu Sisig, Adobo, and Mushroom Tocino. 🍴
- Prep Time: 10 minutes
- Cook Time: 10 minutes