6 Fried Rice Recipes to Go With Your Tapsilog
Tapsilog just got more exciting with these sinangag recipes!
Tapsilog—the quintessential Pinoy meal which consists of tapa, singangag (fried rice), and itlog (fried egg)—is a hearty protein-rich morning meal a lot of Filipinos love. How to make your tapsilog more exciting? These six fried rice recipes will help you mix and match to your heart's content!
Kimchi Fried Rice
Heat 3 tablespoons corn oil in a saucepan over medium heat. Sauté 2 tablespoons minced garlic and 1/4 cup chopped onions until softened. Add 1/2 cup chopped kimchi and 1 tablespoon gochujang; stir for a few seconds. Add 2 cups cooked day-old rice and mix. Serves 2 to 3.
Heat 1/4 cup vegetable oil in a saucepan over medium heat. Sauté 1 head garlic (minced) until golden; remove garlic bits and set aside. Using the same pan, add 3 cups cooked day-old rice and mix well with the garlic oil. Add 1/2 cup store-bought danggit flakes (fried and crushed) and season with salt, if needed. Add garlic bits and mix well. Serves 3 to 4.
Garlic Red Rice
Heat 3 tablespoons olive oil in a saucepan over medium heat; sauté 2 tablespoons minced garlic until fragrant. Add 2 cups cooked day-old red rice and mix well. Season with salt to taste. Serves 2.
Wash and soak 2 cups brown rice in water overnight. Drain well then cook in a rice cooker or a regular pot over medium heat, using 1 cup water for every cup of rice. Serves 2 to 4.
Melt 1/4 cup unsalted butter in a saucepan over medium heat. Sauté 1/4 cup chopped onions until softened. Add 1 tablespoon lemon juice, zest from 1 lemon, and 2 cups cooked day-old rice. Mix well and season with salt to taste. Serves 2 to 3.
Tomato Fried Rice
Melt 3 tablespoons unsalted butter in a saucepan over medium heat. Sauté 3 teaspoons minced garlic, 1/2 onion (chopped), and 1 teaspoon grated ginger for 3 minutes. Add 1/4 chicken bouillon cube and stir until dissolved. Add 3/4 cup tomato sauce and 4 cups cooked day-old rice, stirring well until color is even. Season with salt and pepper to taste. Serves 4.
Recipes by Sharlene Tan; recipes were part of a feature that appeared in the May 2015 issue of Yummy magazine
Photography by Patrick Martires