Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Use day-old refrigerated rice for fried rice — fresh rice turns mushy in the pan.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Garlic Fried Rice
Garlic Fried Rice made with day old medium grain rice, lots of toasted garlic, chopped chives, and a finish of toasted sesame oil.
Instructions
- Place the day old medium grain rice in a large bowl. Break apart any clumps with a fork or your hands. Sprinkle the salt over the rice and mix gently until the salt is spread evenly across the grains.
- Heat a wide pan over medium heat and pour in the cooking oil.
- Once the oil is warm, add the minced garlic and lower the heat. Cook the garlic gently, stirring often, until the pieces turn light brown and crisp at the edges.
- Scoop out about half of the toasted garlic with a slotted spoon and set it aside for topping.
- Add half of the salted rice to the pan with the remaining garlic and oil. Stir fry for about a minute, breaking up any clumps. Add the rest of the rice and toss everything together until the grains are coated in garlic oil.
- Spread the rice in the pan and let it sit for 30 to 45 seconds so some grains toast at the bottom. Stir once more, then keep cooking for 3 to 5 minutes, tossing now and then, until the rice is hot and lightly toasted.
- Turn the heat off. Drizzle the sesame oil over the rice if using, and toss once or twice. Return the rice to a serving plate or bowl. Top with the reserved toasted garlic and the chopped chives. Serve hot with your favorite main dish.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Use day-old refrigerated rice for fried rice — fresh rice turns mushy in the pan.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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