I love rice but when it comes to getting imaginative with cooking featuring rice, I’m afraid I can not rice to the challenge. Naku, kung hindi ako nagkakamali... I could only go as far as cooking arroz caldo and lugaw. But despite my busy schedule and jet lag (yeah, surprise, surprise! I am having a 2-week vacation back in Beijing!), I just couldn’t miss an LP round.
Here is a quick and simple recipe for egg fried rice that I usually prepare for breakfast to go with anything fried like tuyo, dilis (dried anchovies), longgonisa, tocino and the likes. Beware… it may not be for you. He he he I don’t wanna be responsible if you get Salmonella bacteria so just go check out this site before trying it.
1 tbsp of soy sauce (optional)
With little oil as possible, fry garlic until golden brown and aromatic. Add in left-over cooked rice, sprinkle with salt and pepper, and mix well. Add a tablespoon of soy sauce if you wish. Break an egg on top of it; briskly swirl around the egg yolk to break it up. Stir and cook until the rice is dry or as desired. Serve immediately.