Filipino garlic fried rice is a beloved breakfast staple that transforms day-old rice into something irresistible thanks to plenty of golden, fragrant garlic. The key is cold rice, high heat, and patience to develop slightly crispy, toasty edges without burning the aromatics. It pairs perfectly with a fried egg, meat dishes, or any savory Filipino breakfast plate.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 11 gFat
- 3 gSaturated Fat
- 45 gCarbs
- 1 gFiber
- 1 gSugar
- 7 gProtein
- 430 mgSodium
- 120 mgPotassium
- 35 mgCalcium
- 1.8 mgIron
- 2 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the garlic fried rice
- 4 cups day-old cooked jasmine rice (about 600 g), broken into loose grains
- 8 cloves garlic, finely minced
- 1 small shallot, finely chopped (optional)
- 2 tablespoons neutral oil (canola or vegetable)
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons fish sauce (patis), plus more to taste
- 1/2 teaspoon kosher salt, or to taste
- 2 tablespoons sliced green onions, for garnish
For serving (optional)
- 4 large eggs, fried sunny-side up
- Calamansi or lemon wedges
- Banana ketchup or sweet chili sauce
Directions
- Prep the rice: Place the day-old rice in a large bowl and use a fork or your hands to gently break up any clumps so the grains stay separate during frying.
- Heat the oil and melt the butter in a wide non-stick or carbon-steel skillet over medium heat. Once the butter stops foaming, add the minced garlic and shallot; cook for 45-60 seconds, stirring often, until light golden and fragrant but not browned.
- Reduce the heat to medium-low, add all the rice at once, and toss gently to coat every grain in the garlic oil. Spread the rice into an even layer and let it sit untouched for 1-2 minutes so the bottom develops a light crust.
- Drizzle the fish sauce over the rice, sprinkle with salt, then toss and stir-fry for another 2-3 minutes. Repeat the rest-and-stir cycle once or twice so the rice becomes hot through with scattered crispy bits.
- Taste and adjust with more fish sauce or salt if needed; the rice should be savory and garlicky with no raw flour flavor. Stir in the green onions and cook for 15 seconds just to wilt them.
- Divide the rice among 4 bowls or plates, top each portion with a fried egg if using, and serve immediately with calamansi wedges and your favorite dipping sauce on the side.
Cook’s Notes
- Day-old refrigerated rice is essential: fresh rice holds too much moisture and turns mushy; spread warm rice on a tray and chill uncovered for 30 minutes if you forgot to plan ahead.
- Keep the heat at medium or just above so the garlic turns golden, not bitter and acrid; pull the pan off the heat the moment it smells toasted.
- For extra richness, finish with an extra teaspoon of butter tossed through the hot rice right before serving.
- A cast-iron or carbon-steel skillet holds heat better than non-stick for getting those prized crispy rice edges.
- Top with a runny-yolk fried egg so the yolk acts as a sauce when broken over the rice.
- The fried rice keeps in the fridge for up to 3 days; re-crisp in a hot dry pan with a splash of oil before serving.
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