As we mentioned, this recipe is made with leftover rice, so if you want to do it from scratch, you will have to cook basmati or jasmine rice in the way that we indicate in the link. To prepare this synagang or Filipino fried rice, we will need garlic chips and a garlic flavored or infused oil.
To dispose of this infused oil, fillet the garlic cloves and put them in a pan with olive oil and put them cold. Little by little, they will begin to cook and when they begin to “dance”, we lower the heat to a minimum, watching until they are golden so that it does not burn. (Optionally we can add some hot chillies). When the garlic is golden brown, turn off the heat, and remove the garlic chips, leaving them on absorbent paper. When cooled, they will be delicious and crunchy. The oil is ready.
We also reserved that garlic infused oil, using part for this recipe, and saving the rest for other preparations, such as when we want to prepare some garlic prawns. In a wok or a wide frying pan, brown the cooked basmati rice with four tablespoons of the garlic-infused oil, stirring continuously and breaking up the lumps that the rice usually forms. This way it will be loose and with a delicious flavor.
On the other hand, we fry one egg per person in the way we like best, -with or without lace, more or less curdled, etc-. To serve, prepare a bowl, serve the rice, add the garlic chips that we had reserved and we placed the fried egg on top, bringing it to the table quickly.
