This Filipino garlic fried rice recipe comes from Angela Dimayuga and Ligaya Mishan's book, Filipinx (£28.99 Abrams).

Angela and Ligaya say: "Plain rice is elemental, the backdrop to almost every dish. Garlic fried rice is the treat. It’s one of the building blocks of silog, our version of a full breakfast that can be eaten all day. In Philippine folklore, garlic gives you protection against aswang, supernatural shapeshifters."

This is a recipe that Angela and Ligaya shared as part of their guide to Filipino cuisine. Check it out to learn about the deep, punchy flavours of this Pacific nation, including Filipino fried pork.


  • 3 tbsp garlic oil or neutral oil
  • 6 cloves garlic, peeled and finely minced
  • 3 tbsp salted butter
  • 615g cooked rice, warm or cold
  • sea salt flakes


  • 8 large cloves garlic, peeled, sliced into 3mm slivers
  • 165ml neutral oil
  • 75ml olive oil


  • STEP 1

    To make the chips, put the garlic and oils into a medium pan. Set the heat to medium-low. When bubbles appear after 1-2 minutes, gently stir the oil. Cook for another 2 minutes until the garlic turns golden and the bubbling stops. Transfer the chips to a plate lined with kitchen paper to drain and cool. The garlic-infused oil will keep for a month, so use it in another recipe.

  • STEP 2

    To make the rice, heat the oil on medium-high heat in a wok or large skillet. Cook the garlic for 2 minutes until softened and light golden brown. Add the butter and, once melted, add the rice. Turn the heat to high and mix thoroughly until well combined and hot. Season with salt and a sprinkling of the garlic chips, if using.

This garlic butter fried rice recipe is adapted from Filipinx by Angela Dimayuga and Ligaya Mishan (£28.99, Abrams). Photographs by Alex Lau.

Try more fried rice recipes

Vegetable Fried Rice Recipe with Turmeric

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