Garlic Fried Rice with Egg
A simple Filipino-style breakfast rice with crisp garlic, day-old rice, scallions, and a sunny egg.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Fry sliced garlic in oil until golden, then remove half for topping.
- 2
Add rice to the garlic oil and break up clumps with a spatula.
- 3
Season with soy sauce, salt, and pepper.
- 4
Stir in scallions and cook until the rice is hot and lightly crisp.
- 5
Top each serving with a fried egg and reserved garlic.
Cook notes
Tips
Cold day-old rice gives the best separate grains.
Watch garlic closely because it goes from golden to bitter quickly.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store rice without fried eggs for up to 3 days.
- Reheat rice in a skillet and cook fresh eggs before serving.
Substitutions
- Use brown rice or short-grain rice if that is what you have.
- Use tamari instead of soy sauce for a gluten-free version.
What to Serve With
- Serve with chicken adobo or grilled sausage.
- Add cucumber slices or tomato wedges for freshness.
Common Mistakes
- Do not use wet rice straight from the pot because it can turn mushy.
- Do not let garlic get dark brown or it will taste harsh.
Recipe FAQ
Can I use freshly cooked rice?
Yes, but spread it on a tray to steam off moisture before frying.
Can this be dinner?
Absolutely. Add leftover chicken, vegetables, or tofu to make it more filling.
Kitchen tools
Helpful Tools for This Recipe
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Wok
Helpful for stir-fries, fried rice, and fast high-heat noodle dishes.
Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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