Garlic Rice Recipe

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.

one of my turn to recipes for cooking leftover rice, of the few filipino foods in my repertoire..... yes i am filipino but i use whatever rice i have left, sticky rice doesn't work so great..i've even tried it with brown rice and it was great. IN MY OPINION... don't measure the garlic... put aLOT.... tastes much better... a quick tip is not to make your heat too hot, or else your garlic wil burn quickly... usually when my garlic is just starting to brown on the edges, i go ahead and put the rice in, and it will still brown nicely while you mix up the rice..... i prefer lots of garlic and regular salt to using a little fresh garlic and using garlic salt... ... but everyone's version will be different.....

5 star with the following change. You must triple the seasoning ingredients for 8 chicken thighs if you're going to season both sides of thighs. I added 1/2 tsp of salt to the seasonings but will use 1 to 1.5 tsp next time as the chicken was still bland. (I did not have garlic salt so I'm not sure you would need salt at all if you use garlic salt). I oiled a cookie cooling rack, placed it on top of a foil-lined cookie sheet and placed the seasoned chicken on the rack. I baked in a preheated 450 degree oven for 1 hour. The chicken came out still juicy and crispy skin. There was very little fat in the pan but the drippings do burn so be sure to foil the baking sheet. Hope this review is helpful.

This rice was perfect! I used frozen brown rice which I cooked in the microwave then followed the recipe. I omitted the meat to make it vegetarian. So flavorful and has the house smelling something wonderful...if you like garlic. I didn't have garlic salt so I used garlic powder instead and added sea salt to taste and about a teaspoon of dried parsley. First time I actually got a thumbs up from husband for brown rice!

Can’t stop thinking about how good it was.

This is a quick and tasty side dish. Next time as a personal preference, I would up the chopped garlic to 2 tablespoons. I will also use a little less oil than the recipe calls for because I use oil in the instapot to make the rice. It was slightly too salty for me so I will cut back to one teaspoon of garlic salt. Overall this is a great recipe and can easily be adjusted for personal tastes and preferences.

I could eat this dish every day! My version though, calls for using chopped ham (like leftover Christmas ham) instead of ground pork. After seasoning the rice, I usually make a well in the middle of the pan and add a couple of beaten eggs, scramble them and then when beginning to set, combine quickly with the rice. Sometimes I add frozen green peas and spring onions when the mood takes me - instant fried rice!

I made this w/o the meat, just wok frying the cooked rice in the garlic and oil to use as a side dish. I used probably 3 tablespoons of garlic and no garlic salt. I didn't season it at all actually since I cook my rice with salt already. It was outstanding. A quick, easy way to add an awesome flavor to rice. I regularly use garlic and oil with lots of things, so I'm glad I found this. I'll try adding some ground pork or chicken at some point and make it more of the main course.

So, I make this a lot at home. I don't usually do Pork all that often, as we don't buy it a lot, so what I use is Salmon. I do everything that the recipe says, sans pork, plus salmon and it is amazing! 10/10

Excellent. This is a go-to recipe each time I have leftover white rice. I did away with the ground pork because I rarely have it anyways. I also used half a head of garlic. I peeled the cloves and then smashed them down. It may sound like a lot of garlic but it was perfect if you like garlic. Instead of garlic salt I used what I had, which was dried, minced garlic. I had a pork chop spice mix which was high in garlic powder and black pepper so used that and added kosher salt. I also didn't have oil, so I subbed margarine. It's easy to use substitutions, and still comes out nice as a base for dishes with sauces.

I'm only giving this a 4 because I modified it and I am not sure how the unmodified version tastes, but I'm sure it's good, but I think I may prefer my version. I cooked the rice as usual and then I added the rice to a pan where I had cooked my chicken in, added butter (you can use unsalted butter to control for salt), adobo seasoning, pepper (white or black), 1 clove garlic and fresh spinach, garlic powder to taste and that's it and it was really great!!!

I didn’t have the ground pork, but made the rest of the recipe as is. Nice flavour and it went great with the teriyaki beef I made for dinner.

I used soy beef instead since I am a vegan

This was so quick and easy to make, but the flavor was delicious! I will definitely be making this again! I used pre-minced garlic instead of fresh and it still came out great, but I would imagine it would be even better with fresh garlic.

Another rave review from my husband. I made it earlier this week. Today, while planning this coming week's menu, he requested that I make it again. I found it a little dry. The first time I followed the recipe but left out the pork. I am thinking it may have been a bit dry because I did not use the pork. This week I will be trying it with the pork but substituting butter for the oil at my husband's request. We will see if I can get it up to a 5-star review.

So yummy! My whole family liked it

I didn’t use the ground pork either. But I did add broccoli florets. Tasted very good. Everyone enjoyed it. I was expecting a much stronger garlic taste, but it wasn’t bad.

So easy! So delicious!

I made this dish as a side to go with grilled chicken. It was simple to make, and delicious . My family and I loved it. Will definitely make again.

I tried this just because it sounds so simple and it was really simply delicious. I think next time I might follow others advice and add a little onion. My toddlers really enjoyed this. Thanks