This Filipino Garlic Fried Brown Rice is a healthier version of a traditional breakfast food, although it would be great as a side dish for dinner as well.
I had a Filipino friend in high school that I used to hang out with and one of my favorite memories was the time I stayed at her house and was treated to Garlic Fried Rice for breakfast.
I remember thinking it was odd eating fried rice at breakfast time, but it was so good. My friend went on to become a doctor and although I haven’t seen her in many years, I fondly remember all the time we spent together throughout my high school years.
Filipino garlic fried rice is traditionally served with a fried egg on top, garlic sausage (known as longganisa) and tomato salad. I use brown rice in mine and fish sauce to season it.
Later this week, I’ll be sharing recipes for an Asian Style Tomato Salad and homemade Filipino Style Turkey Garlic Sausage so you can try making a Filipino style breakfast at home along with this Filipino Garlic Fried Brown Rice.
Garlic Fried Rice
Ingredients
- 1 tablespoon olive oil
- 8 cloves garlic minced
- 4 cups cooked brown rice
- 1-2 teaspoons fish sauce
- fresh ground pepper to taste
Instructions
- Heat oil in a wok. Add garlic and stir-fry until lightly browned, about 20-30 seconds. Add cooked rice and toss well, breaking up any lumps with your fingers or a spatula. Sprinkle with fish sauce and season with black pepper.
Simple and flavourful! I also like to add ginger to the garlic rice.
Angie – love the idea of ginger added to this!
I love sinangag (that’s the Filipino word for garlic fried rice). This makes me think of home and crave some good old Filipino food!
Bianca – definitely comfort food – very simple but so good!
Everything about this sounds good to me, any time of day!
Thanks Kalyn!
This fried rice looks wonderful Jeanette. I’ve never tried Filipino garlic fried rice before but it sounds really tasty. Love how simple dishes can bring back such wonderful memories 🙂
Hi Jeanette,
I love this! I remember the first time my husband made his version of this with a runny egg, so good! We still make this on the weekend minus the egg (my son is allergic) and every grain of rice is eaten. 🙂