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. Saut√© 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. Saut√© 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; saut√© 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. Saut√© 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. Saut√© 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