This is one of those times when just a few ingredients pay out big, resulting in a rice dish that bursts with garlic flavor. This recipe is from Melissa Miranda, the chef-owner of Seattle’s Musang, a Filipinx community space and restaurant.
Recipe information
Yield
4 Servings
Ingredients
¼
8
4
Need to make a substitution?
Preparation
Step 1
Heat oil in a large wok or nonstick skillet over medium-high. Cook garlic, stirring, until golden brown, about 1 minute. Using a spider or slotted spoon, transfer garlic to a small plate. (Or strain through a fine-mesh sieve into a heatproof measuring glass and return oil to wok.)
Step 2
Break up rice and place in same skillet; season lightly with seasoning salt (or kosher salt and pepper). Cook, tossing occasionally, until rice is warmed through and crispy in spots. (In Tagalog that crispy rice is called tutong; it’s like the crispy part at the bottom of the paella pan.) Add garlic to rice and toss to combine.