garlic fried rice with egg & crispy fish flakes

 

If somebody were to ask me what ingredient is most indispensable in Filipino cooking, I would rate garlic as number one. It's hard for me to think of dishes in Filipino cuisine that don't use garlic. In our family, we tend to cook with garlic  both for everyday dishes as well as special meals. Minced fresh garlic with sliced tomatoes and onions are basic ingredients that are usually sauteed together and works like a "sofrito" equivalent in Latin American cuisine.

Friday is here again! Remembering the leftover rice from last night's dinner at our favorite Asian restaurant, I thought about making garlic fried rice for my lunch today. I mixed the leftover white rice with the brown rice I also have in the fridge. Inspired by the idea from my aunt aT (she makes the best garlic fried rice but she's also well known in our family for other unforgettable dishes like her creamy baked macaroni and the best crab omelet) I toasted about 5 cloves of minced garlic in a little oil until they get lightly browned and crisp. Then I transferred the garlic with the oil in a little bowl and set it aside. Then in the same skillet, add the rice and press gently to separate. Spray or mist the rice with water to soften it. Then toss until hot and slightly sticky. Sprinkle half of the toasted garlic and the dried fish flakes. I get this bottled tuyo* or dried herring in olive oil at the Asian store which also carries Filipino products. Toss well then set the rice aside to one side of the pan and crack an egg on the space beside the rice. Cook the egg slightly then stir into the rice. Season with salt and pepper. The dried fish flakes tend to be salty so just a little more salt may be needed. Garnish with the rest of the toasted garlic and finely sliced green onions. Enjoy as a meal or side dish.

*More info about the bottled tuyo may be found in this post by Shoot First Eat Later, a fellow foodblogger from Manila.