Garlic Fried Rice with Crisp Egg and Leftover Adobo Shreds

Day-old rice sizzles with golden garlic and warm adobo shreds, finished with a crisp-edged fried egg. It echoes Vinegar for the Long Crossing, when acid and garlic outran the heat in a Manila–Acapulco galleon’s dark belly.

Serves 2

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Ingredients

• 3 cups day-old cooked rice
• 6 garlic cloves
• 1 cup cooked adobo meat shreds
• 2 large eggs
• 1 tbsp soy sauce
• 3 tbsp neutral oil
• 2 green onions
• 1/2 tsp salt

Instructions

1. 1Mince garlic cloves and slice the remaining 2 into thin slivers for crisping.
2. 2Heat oil in a large skillet over medium heat, add the slivered garlic and cook until golden and crisp then remove to a plate.
3. 3Add the minced garlic to the same pan and stir until fragrant, then add the adobo shreds and cook for 2 minutes to warm through.
4. 4Push the mixture to one side, add the remaining oil and crack in the eggs to fry until the edges are crisp and yolks are still runny.
5. 5Add the rice, soy sauce and salt then stir-fry everything together for 5 minutes until the rice is hot and slightly crispy in spots.
6. 6Top with the crisp garlic slivers and chopped green onions before serving.