Garlic-Rice Silog with Sunny Eggs & Tomatoes Salad

Ingredients

• 4 Eggs
• 3 cups cold cooked rice, clumps broken up
• 8 cloves garlic, minced
• 3 tbsp neutral oil
• 2 Tomatoes, diced
• ¼ small red onion, diced
• 1 splash cane vinegar or lime juice
• Salt, black pepper, and banana ketchup (optional but correct)

Method

1. Fry the garlic gently in the oil over medium-low until pale gold, then scoop out half for garnish before it darkens — burnt garlic haunts a whole pan of rice.
2. Turn the heat to high, add the rice, and toss until every grain is slicked, toasty, and popping, 4–5 minutes. Season with salt.
3. Toss the Tomatoes with the red onion, vinegar, salt, and pepper for the sharp little side salad that cuts the richness.
4. Fry the Eggs in a slick of oil until the edges are lacy and the yolks still glossy.
5. Mound the garlic rice, slide the Eggs on top, scatter the reserved fried garlic, and serve with the Tomatoes salad and banana ketchup.