Pinoy-style Garlic Rice For Breakfast

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If you’ve managed to avoid the rush of panicked hoarders at your local grocery store—or just waited a day or two for the store to restock—then you might’ve picked up a bag of rice as part of your apocalyptic doomsday prepping. The great thing about this shelf-stable staple is that you can do a million things with it, like garlic rice!

Filipino style garlic rice is a great way to repurpose some leftovers into a very tasty breakfast, and it goes very nicely with some good ol’ fashioned bacon/sausage and eggs. If you really wanna get fancy (and add a semblance of healthy things to your plate), you can balance all that savory goodness with a fresh little salad—or, as they would say on Top Chef, a beautiful cucumber and tomato salad drizzled with freshly squeezed lemon juice and a hint of salt. Twah! 

Frying your rice is super easy. Just chop about 3 cloves of garlic and get that shit frying in about 1 1/2 tablespoons of neutral oil in a frying pan or wok over medium heat. If you’re like me and love garlic, you can definitely add more.

Just as the garlic is starting to show a little hint of brown you can throw your rice in. This recipe works best with white jasmine rice that’s at least a day old—the drier it is, the better it soaks up all that garlic infused oil. Keep in mind the rice will probably be super clumpy so be careful not to get rice all over the place as you’re patting in down into the pan. 

Mix and toss the rice and garlic in the pan/wok. Once the rice softens up a bit, add some salt to taste, and that’s it!

Fry up some eggs, bacon, sausage, veggie bacon (pictured), etc. and add that fresh lil cucumber and tomato salad along with your favorite fruits. If you’re a true pinoy or just want a different kind of salty meat, you can do some longanisa or spam. Bonus points if you have some pan de sal to dip in some Folgers (but honestly, at this point, you're probably at super-tito level and don't even need a tutorial on garlic rice).

Enjoy!



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