Garlic Rice Recipe -
Garlic Rice Recipe
  • READY IN 10 mins

Garlic Rice

Recipe by  

"This is a simple Philippine fried rice bursting with the flavor and aroma of garlic."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    10 mins


  1. Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the garlic and ground pork. Cook and stir until the garlic is golden brown. This is the color you want for maximum flavor, do not allow it to burn, or the flavor will be bitter.
  2. Stir in the cooked white rice, and season with garlic salt and pepper. Cook and stir until heated through and well blended, about 3 minutes. Serve and enjoy.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2009

This is a breakfast staple in the Philippines. It is usually eaten as you would have bread accompany your meals. It is normally served to accompany Filipino sausages (with as many varieties as there are regions in the country), thin slices of fried beef (called tapa) or sweet pork (tocino), or fried fish...even corned beef, luncheon meat, or chicken/pork adobo, for breakfast. Most times, slices of tomatoes and cucumber or pickled vegetables are served on the side while the fried meat or fish is dipped in vinegar and minced raw garlic, with salt and black pepper. The garlic rice, therefore, need no meats in them. It is not the basic "sinangag" (as it is called locally) Basic is the garlic. The best to use is day-old cooked rice. When the rice becomes hard in the fridge, just wet your hands and mash the rice to crumble when ready to cook. The finished product is not supposed to be wet but toasted. That is why it has to be "dried" for at least a day in the fridge. That is why it is really called Garlic Fried Rice. Season to taste with salt and pepper and/or enhance further with meat powder while cooking. Turn heat off only when you are satisfied with the consistency achieved. Basically though, except for the pork added, this is the way this dish is done by Filipinos.

Most Helpful Critical Review
Nov 10, 2011

I'm vegetarian, so I made this without the pork of course. It was o.k., but a little bit dry. I think a little sesame oil would really enhance the flavor, though I know that would really change everything here!

Jun 12, 2006

I have a person who can't eat pork so i just deleted that portion of the recipe. This recipe is simple and delicious. My 10 yr old daughter had a blast cooking this with lots of supervision.

May 31, 2007

This rice is great. I cooked the rice the night before in a rice cooker. I left out the pork and used more garlic salt, I love garlic. I made this as a side for Easy Olive Martini Chicken, they were great together.

Mar 05, 2010

one of my turn to recipes for cooking leftover rice, of the few filipino foods in my repertoire..... yes i am filipino but i use whatever rice i have left, sticky rice doesn't work so great..i've even tried it with brown rice and it was great. IN MY OPINION... don't measure the garlic... put aLOT.... tastes much better... a quick tip is not to make your heat too hot, or else your garlic wil burn quickly... usually when my garlic is just starting to brown on the edges, i go ahead and put the rice in, and it will still brown nicely while you mix up the rice..... i prefer lots of garlic and regular salt to using a little fresh garlic and using garlic salt... ... but everyone's version will be different.....

May 16, 2006

We had a ton of leftover sliced pork from a party this weekend and I wanted to find a recipe that included both pork and rice. This recipe fit the bill! I chopped up the pork and used way more than two tablespoons. I also added some chopped green onion to the mix. I swapped the white rice for brown rice and I used pre-minced garlic from a jar. However, even with those changes this recipe turned out fantastic! The only thing my husband had to add was some crushed red pepper since he likes things spicy! And usually he adds a ton of salt and pepper to whatever I make. I highly recommend this recipe for using up leftover pork!

Feb 19, 2006

This is definitely a filipino staple. Lola would also add some combination of onions, bacon, eggs, quail eggs, bean sprouts, bangus, chinese sausage (julienned), and/or frozen vegetables.

Feb 01, 2008

The perfect solution to leftover rice. I love garlic and this really was a flavorful side dish. If the rice is not in an airtight container in the fridge, it may harden. I beat in an egg to make the rice moist again and cook as usual with the garlic and chopped scallions. I don't usually have pork on hand but it still tastes great.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 45.9 g
  • 15%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 686 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

SPAM® Fries with Spicy Garlic Sriracha Sauce

Spam® transforms into a crispy snack that gives the fry a run for its money.

Fried Rice Restaurant Style

This easy fried rice goes with just about any entrée.

Indian Saffron Rice

Spice up your rice side dish with a smidge of saffron.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States