Ingredients
- 4 cups cooked jasmine rice (preferably day-old for the best texture)
- 1/4 cup Filipino chili oil
- 6 cloves garlic, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 green onions, chopped
- Salt and pepper, to taste
- Optional: Fried eggs for serving
Feel free to substitute the jasmine rice with any leftover rice you have on hand. The key is using rice that’s a day old, as it absorbs flavors better and achieves that perfect fried rice texture.
Instructions
- Heat a large skillet or wok over medium heat. Add the Filipino chili oil and let it warm up for about 1 minute.
- Add the sliced garlic to the oil and sauté until golden and crispy, about 2-3 minutes. Be careful not to burn the garlic, as it can turn bitter.
- Stir in the cooked jasmine rice, breaking up any clumps with a spatula. Cook for 5 minutes, allowing the rice to toast slightly in the oil.
- Drizzle the soy sauce and fish sauce over the rice, stirring to combine. Cook for another 3 minutes, ensuring the rice is evenly coated with the sauces.
- Add the chopped green onions and toss everything together. Season with salt and pepper to taste.
- For an extra layer of indulgence, top each serving with a fried egg. The runny yolk adds a rich, creamy contrast to the spicy rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International