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.
Servings: 4 cups garlic fried rice
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
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.
- 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.
- Turn the heat to high then add the rice to the garlic and oil.
- 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.
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