Filipino garlic fried rice
Buttery fried rice is sprinkled with crisp and golden garlic chips — serve as a side dish or as part of a Filipino full breakfast
- Serves: 4 persons
- 3tbsp garlic oil or neutral oil
- 6cloves garlic, peeled and finely minced
- 3tbsp salted butter
- 615g cooked rice, warm or cold
- sea salt flakes
- 8large cloves garlic, peeled, sliced into 3mm slivers
- 165ml neutral oil
- 75ml olive oil
Step 1To make the chips, put the garlic and oils into a medium pan. Set the heat to medium-low. When bubbles appear after 1-2 minutes, gently stir the oil. Cook for another 2 minutes until the garlic turns golden and the bubbling stops. Transfer the chips to a plate lined with kitchen paper to drain and cool. The garlic-infused oil will keep for a month, so use it in another recipe.
Step 2To make the rice, heat the oil on medium-high heat in a wok or large skillet. Cook the garlic for 2 minutes until softened and light golden brown. Add the butter and, once melted, add the rice. Turn the heat to high and mix thoroughly until well combined and hot. Season with salt and a sprinkling of the garlic chips, if using.