filipino garlic fried rice?!
now I want to know how to make it the real way.
I have searched and found numerious and have made it several times.
but when I make it it's not the same. in the philippines it was golden in colour and it just tasted better.
I don't know if they use a particular oil, or perhaps the rice is different?
please don;t just copy and paste some recipe you find on the internet.
i am looking for more or so tips on how to make it more like the traditional filipino way
Answers:
Best Answer - Chosen by Voters
Sinangag
2 tablespoons olive oil
2 small cloves garlic, chopped
4 cups (725 ml) cooked day-old long-grain rice
1?2 teaspoon salt
1?4 teaspoon freshly ground black pepper
Heat the olive oil in a 10 to 12-inch (25 to 30-cm) nonstick skillet or wok over medium-low heat. Add the garlic, cooking and stirring until lightly toasted to a golden brown. Add the rice and cook for 5 minutes, stirring occasionally, until each grain is heated through and lightly fried. Season with salt and pepper. Ladle the rice onto a platter and serve hot.
The secret is to cook the rice a day before and rinse it immediately with cold water. Then put it in the fridge over night. Using long-grain rice is an important factor in achieving a fried rice that is perfectly fluffy and separated.
Filipinos eat large amounts of rice, with small servings of the main dish. Leftover rice then makes great garlic fried rice for breakfast. Serves one hungry person or two not-so-hungry people.
Heat 3 tbsp. cooking oil in a wok or large pan on medium-high heat.
2
Add garlic and sauté for 30 seconds.
3
Add the rice and toss frequently for 1 minute.
4
Sprinkle with about 1 tsp. salt.
5
Cook rice on low for about 5 to 10 minutes, and toss rice occasionally.
Maybe they used lard to fry the rice...also, their local garlic is probably very different from the garlic you have access to...finally, to make a good fried rice you must have a super hot fire, perhaps some of the golden color is 'browning' the rice...
Well. Get a lub of butter. heat it put garlic in. seasoning. Butter taste better than cooking oil.
You have to use a day old cooked rice.and lots of minced garlic with butter ( not cooking oil) to saute the garlic.