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Connie Veneracion's Modern Filipino Cooking

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You are here: Home / Modern Filipino / Adosilog (Adobo, Garlic Fried Rice and Egg)

Adosilog (Adobo, Garlic Fried Rice and Egg)

To make adosilog (or any silog dish), it isn't enough that rice is topped with fried garlic. It isn't enough either that you add fried garlic to the rice while heating it with oil in a pan.
Cooking a tasty and aromatic garlic fried rice requires a little more effort. And, the truth is, it isn't the amount of garlic you add to the rice that flavors it. Rather, it is how well the cooking oil has absorbed the flavor of the garlic that makes the tastiest and most aromatic garlic fried rice.
In this post, I will walk you through the steps for making the best garlic fried rice for your silog dishes.
Adosilog (Adobo, Garlic Fried Rice and Egg)
Course: Breakfast
Cuisine: Modern Filipino
Keyword: Fried Rice, Silog
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 4 cups garlic fried rice
Author: Connie Veneracion

Ingredients

Garlic fried rice

  • 2 tablespoons cooking oil
  • 4 teaspoons chopped garlic (see notes after the recipe)
  • 4 cups cooked rice (see notes after the recipe)
  • salt to taste

To complete your adosilog

  • cooked pork adobo or chicken adobo, if you prefer
  • eggs fried sunny side up

To garnish

  • fried garlic
  • finely sliced scallions

Instructions

Cook the garlic fried rice

  • Set a frying pan on the stove over the lowest possible setting.
  • Pour in the oil and stir in the garlic.
    Browning chopped garlic in oil over low heat
  • Leave the garlic to steep in the oil, stirring occasionally, until lightly browned. The process takes three to five minutes depending on the thickness of your pan. Do not allow the garlic bits to brown too much since they will continue cooking after the rice is added.
    Lightly browned garlic in oil
  • Turn the heat to high then add the rice to the garlic and oil.
    Adding day-old rice to garlic and oil in pan
  • Sprinkle in salt.
  • Cook, stirring and tossing continuously to avoid burning the garlic bits, just until the rice is heated through.
  • Taste and add more salt, as needed.

Assemble your adosilog

  • Press garlic fried rice into a small bowl and invert on a plate.
  • Arrange the fried eggs and pork adobo around the rice.
  • Top the rice with fried garlic (purely optional) and sprinkle finely sliced scallions over the rice, pork and eggs.

Cook’s Notes

Why chop the garlic instead of mincing it? Because garlic burns fast. And the smaller the pieces, the faster the browning and burning. Since the garlic is required to impart its flavor into the oil, chopping is a better idea than mincing.
The rice has to be cold or, at the very least, at room temperature. Making fried rice with newly cooked rice is a terrible idea. The starch has not settled, the grains are moist and sticky, and throwing hot rice into hot oil will result in a lumpy fried rice.
Filipino garlic fried rice
Do you like seriously Asian food?Check out Devour.Asia!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

Choose your adobo for your adosilog
Slow Cooker Filipino Pork Adobo

Slow Cooker Filipino Pork Adobo

Fiery Adobo (Filipino pork adobo with green chilies and cayenne)

Fiery Adobo

Chili pork adobo with coconut cream

Chili pork adobo with coconut cream

Crispy Fried Adobo Flakes

Crispy Slow-fried Adobo Flakes

Peanut Butter Pork and Chicken Adobo

Peanut Butter Pork and Chicken Adobo

Balsamic Pork Adobo With Pineapple Recipe

Balsamic Pork Adobo With Pineapple

More Silog all-day breakfast

Chosilog (Chorizo, Garlic Fried Rice and Egg)

Lechonsilog (roast pork, fried rice and egg)

Lechonsilog (Roast Pork Belly, Fried Rice and Egg)

Tapsilog a la Beef Salpicao with Garlic Turmeric Fried Rice

Tapsilog with Tapa a la Salpicao

More Modern Filipino Recipes to Try!
Skinless chicken longganisa with rice, tomatoes and achara

Skinless Chicken Longganisa

Fish Head Soup With Coconut Cream (Ginataang Ulo ng Isda)

Fish Head Soup With Coconut Cream (Ginataang Ulo ng Isda)

Ham and cheese sticks showing gooey melted cheese

Ham and Cheese Sticks

Baconsilog

Baconsilog

Chicken bistek with onion slices, scallions and fried shallots

Chicken Bistek

Tapsilog a la Beef Salpicao with Garlic Turmeric Fried Rice

Tapsilog with Tapa a la Salpicao

01/27/2021 : See more in Breakfast Lunch / Dinner Main Courses Modern Filipino Rice & Grains, Fried Rice, Silog

About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

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