So it’s the weekend and what makes weekends different from the other days now during ECQ or Enhanced Community Quarantine?!? Why it’s what you make of it of course! Maybe treating yourself to a special sinful breakfast like this favorite combo of ours!
The Most Garlicky Fried Rice + Corned Beef Scramble
After TD had cancer twice we rarely every have canned goods, but there are times when we cheat of course. And sometimes it just feels right to give yourself that treat! It’s your way of telling yourself and your family:
Hey it’s been 57 days since you last stepped out of your condo and you’re doing well despite the challenging situation!
So let me share with you this easy but super satisfying recipe that I learned from my Step-Mom who is so awesome in the kitchen. I haven’t talked to her in so long and I really missed her! (Long dramatic story!)
THE MORST GARLICKY FRIED RICE
This recipe was first written by The Phenomenal Mama on her blog when I shared the recipe with her.
- 3-4 cloves of minced garlic
- 3-4 cloves crushed garlic
- 3 cups left over rice
- 1-2 teaspoons of oil
- generous dash of rock salt, to taste
- Heat a pan. You can use a kalaha (Bisaya), kawali (Tagalog) or a non-stick pan
- Add oil over moderate heat
- Add and saute the minced garlic in low heat until it’s fragrant. Do not brown and definitely do not burn the garlic because it will taste bitter.
- Once you smell the garlic stir in the rice immediately
- Season with a generous dash of rock salt.
- Stir until well blended.
- Add the crushed garlic in the middle of the mound of rice and cover with rice.
- Cover the pan and cook on lowest setting for about 5-8 minutes.
- Uncover to smell and check that it smells super garlicky. Mix, serve and enjoy!
What my Step-mom taught me is that the secret to making is SUPER GARLICKY are the following:
- Not browning the garlic. Most people don’t realize that browning/burning the garlic actually makes it lose the garlicky flavor and making it more bitter.
- Burying the crushed garlic in the middle and covering it in the lowest heat possible.
Now you can enjoy this with the usual silogs (tocino, tapa, longganisa) but we like to have it with Corned Beef Scramble. Seriously it’s for weekend treats or a post-drinks hangover rescue meal.
CORNED BEEF SCRAMBLE
- 1-2 teaspoons of oil
- 4 cloves of crushed garlic
- 1/2 small onion finely sliced
- 1 large can of Purefoods or Delimondo Corned Beef
- 4 eggs scrambled
- Heat the oil in the pan.
- Once it’s hot enough, sautee the onions.
- When the onions are translucent, saute the garlic (do not burn it)
- And when the garlic is fragrant, put the corned beef in.
- Allow the corned beef to dry up and get crispy, this may take some time.
- Beat the scrambled eggs until light and fluffy.
- Once the corned beef is crispy, pour in the scrambled eggs.
- Mix in and sautee until the egg is just about dry.
- Remove immediately and serve with hot rice.
Hope you get to try this recipe this weekend and I hope you love it as much as we do and enjoy it in moderation!
We try to limit canned goods because it’s known to have cancer-causing preservatives and many of the canned goods are line with BPA which has been linked to birth defects and cancer. So we usually only have corned beef 2-3x a year. We try to eat whole foods as much as possible
So this is definitely a treat for us. I’m not gonna lie, it’s really yummy! Why don’t you surprise the mamas in your life with this sinful breakfast treat? After all it’s Mother’s Day this Sunday!
Please follow me on @undiplomaticwife and drop me a comment or a DM! I would love to hear from you.