Garlic Fried Rice and you got me, fully. But I came across this video on TikTok and watched as they fried up the garlic and then added a can of vienna sausages which they then smushed with a fork so it was little bits, add eggs and day old rice…top with some green onions and you’ve got yourself a beautiful Filipino Garlic Fried Rice! There’s not even a full recipe, I’ll post the ingredients I used below.
Did I tell you folks I started using pre-peeled garlic and a garlic press? Wow, never has my life been easier. The taste of the garlic is not compromised. I can’t finish a whole big bag of garlic so I just put it in the freezer and use it as I need it. Thaws out really quick! Sometimes I might use fresh garlic but generally, I just use the pre-peeled one! Just like this here! Brown in a hot pan on medium low heat to get a nice brown to the garlic (not burnt).
Add a can of drained vienna sausages and mash coarsely with a fork. (Don’t pay attention to my burnt garlic). Stir fry for 30 seconds to 1 minute.
Add 2 eggs and stirfry together to create a quick scramble. No need to cook it too much…add the rice almost immediately!
Add some chopped green onions and season with salt and soy sauce to your liking. I thought the vienna sausage was plenty salty – it wasn’t. I also prefer a bit of spice so I used a lot of hot sauce as I ate it. Just a simple and flavorful fried rice!
Filipino Garlic Fried Rice
1 T neutral oil (avocado, corn, vegetable, etc.)
2 C day old rice (rice cooker cups, I used Jasmine)
1 can of vienna sausages, drained
5-6 cloved of garlic, minced
2 eggs, whisked/combined
1-2 stalks of green onions, sliced
Soy Sauce to taste
Salt to taste
Heat pan on medium to medium low heat, add neutral oil and garlic and slowly fry until garlic is fragrant and lightly toasted. Add vienna sausages to pan and immediately mash with a metal fork coarsely, fry for about a minute. Add eggs and create a quick scramble before adding all the rice. Mix it all together and stir fry about 2 minutes. Add green onions, soy sauce and salt to taste. Enjoy!
I LOVE fried rice, any kind except when the rice is mooshy it is a turn off – like when restaurants use fresh rice instead of day old (or older) rice. Vienna sausage – hmmm. Cheaper than spam or portuguese sausage and way easier to cook! Yum yum yum! Gotta try. And freezing the peeled garlic – hmmm. Never though of doing that but then NO waste! Mahalo for the recipe and tips!!!!
I’m with Aunty. On everything. Ditto. Ditto. Ditto. LOL.
looks ono! I always keep my garlic peeled and in the freezer. just gotta remember to take it out ahead of time so it can thaw a bit before using
Love fried rice too. I also love sesame seed oil so I use that to fry along with an oil that has ginger and garlic, think it’s called Wok Oil. If I have fresh garlic I use that too. Gotta have spam and/or char siu. Onions both round and green, peas and carrots, and if I have it chinese parsley smothering it at the end. Eggs usually scrambled separately. I do miss the wok he flavor that only a high heat wok can give. Coworker uncle owned chop suey restaurant and told me that’s the secret.
I like fried rice but not much garlic and especially not vienna sausage. I love lupcheong fried rice!