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veryroundbird
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Break apart any large chunks of your leftover rice. I use rice from the previous day that’s been refrigerated so a lot of moisture has evaporated.
Heat a large wok or non-stick pan over medium heat. Once hot, add in the chili oil. Add in the salt and mix into the oil. Keep an eye out on the chili oil sediments since these can burn quickly.
Add in the garlic and cook over medium heat until golden brown or cooked to your liking. If desired, you can mix in other vegetables or protein of choice to mix into this fried rice.
Add in the leftover cooked and cooled rice, and break apart any chunks, if there are any. Mix the rice into the oil and garlic and leave to cook for 3-4 minutes over medium heat. Feel free to season with more salt and chili oil, to taste, if you’d like.
Turn off the heat. I like to stuff some of my rice to a bowl so I can flip it over to create a dome shape. I topped mine with some chopped cilantro.
Enjoy with your favourite ulam (viand)! I love having mine with Tofu Sisig, Adobo, and Mushroom Tocino.