Turkey Silog (Garlic Fried Rice With Eggs)

Name: Turkey Silog (Garlic Fried Rice With Eggs)
Total time: 35 min
Yield: 4 servings
Cuisine: filipino
Ingredients: 1/2 cup canola or other neutral oil, plus more as needed; 8 to 12 garlic cloves, to taste, peeled and ends trimmed; Kosher salt; 8 cups day-old cooked white jasmine rice; 1 to 1 1/2 cups leftover gravy (omit if using ham); 1 1/2 pounds leftover turkey or ham, sliced 1/4-inch thick; 4 eggs

Recipe from Chad and Chase Valencia

Adapted by Priya Krishna

Turkey Silog (Garlic Fried Rice With Eggs) — Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Total Time: 35 minutes
Rating: 4(213)
Comments: Read comments

Silog, rice bathed in lots of garlic and crowned with a runny egg, is a hearty and essential part of any Filipino breakfast, and it comes together very quickly. For Chad and Chase Valencia, brothers and owners of the Filipino restaurant Lasa, in Los Angeles, the best time to make silog is the morning after Thanksgiving, when they top it with seared leftover turkey (or ham), and gravy to moisten the bits of rice. You're going to have to plan ahead for this recipe, as it’s best made with day-old rice; freshly made rice won't get as crisp in the pan. And don't be intimidated by the amount of garlic here — it all mellows out, while still providing a potent punch. Chad notes that this dish will work in almost any nonstick pan, except for a steel or aluminum-bottomed pan; you could even use a well-seasoned cast-iron pan or wok. —Priya Krishna

Featured in: For These Brothers, the Real Thanksgiving Feast Is a Filipino Breakfast

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Ingredients

Yield:4 servings

½cup canola or other neutral oil, plus more as needed
8 to 12garlic cloves, to taste, peeled and ends trimmed
Kosher salt
8cups day-old cooked white jasmine rice
1 to 1½cups leftover gravy (omit if using ham)
1½pounds leftover turkey or ham, sliced ¼-inch thick
4eggs

Ingredient Substitution Guide

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Preparation

Step 1
Make the garlic fried rice: Heat a large nonstick pan (preferably 10 inches) over a medium-low flame, then add 6 tablespoons of the oil and garlic cloves. Season the cloves with a pinch of salt. Cook, turning the cloves occasionally, until they are brown and soft, 12 to 14 minutes.
Step 2
Remove half the oil and half the garlic cloves from the pan and set aside in a small heat-proof bowl. Using a rubber spatula or the back of a wooden spoon, smash the remaining garlic in the pan to an almost rough paste. Before the smashed garlic turns golden, crank up the heat, add half the rice and spread to cover the surface of the pan. It will pop and sizzle — that’s good. Let sit for 30 seconds, then toss and mix the rice in the pan. Spread the rice out, then let sit again for another 30 seconds. Adjust the salt and transfer to a large plate. Lightly cover the plate with foil.
Step 3
Wipe out the pan, add the reserved garlic cloves and their oil and repeat with remaining rice.
Step 4
If using turkey and gravy, warm the gravy in a small saucepan over medium-low heat, stirring occasionally, until it’s hot.
Step 5
Meanwhile, reheat the turkey (or ham): Wipe out the pan, return it to medium-high heat and add 1 tablespoon of oil. When the oil starts to smoke slightly, gently lay the meat in pan and sear until golden brown on both sides, about 2 minutes per side. (You may need to do this in batches, adding oil as needed.) Transfer to a plate and season with salt to taste. Cover with foil and wipe out the pan.
Step 6
Return the pan to medium-low heat and add 1 tablespoon of oil. Break eggs into pan and cook just until egg whites are fully set but the yolks are still runny. Season with salt to taste.
Step 7
To serve, place a few scoops of garlic fried rice on each plate. Layer seared turkey or ham slices on top of the rice. If you’re using turkey, sauce the meat with a few spoonfuls of gravy. Top each serving with a fried egg.

Ratings

4 out of 5

213 user ratings

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Comments

H.M.6 years ago

Fair enough, but if you add corn or peas I feel like you shouldn’t call it silog.

SharonATX6 years ago

We really liked this except that our garlic got a bit burnt after turning up the heat and adding the rice (don't see how that's avoidable, though, with the current instructions unless you remove the smashed pieces before the rice). We added a few drizzles of soy sauce on top and some leftover crispy onions from the green bean casserole that never got used. Great use of leftovers.

Sandra Spooner6 years ago

I love soft-cooked eggs over rice, but I think this recipe is boring. There is definitely not too much garlic -- maybe not enough! And, if I make it again, I will try adding a vegetable or two -- perhaps a handful of corn or peas? And a tiny bit of soy sauce or some mirin? And I'll definitely fry the rice longer to get a crispy texture -- at least 4 minutes, depending on the strength of my heat source.

To Kick This Up A Notch6 months ago

Filipino food always has acid - in the form of raw onion, pickled veg (achara) or vinegar. Try making a quick salad of tomato, onion and a bit of cane vinegar and sliced chilies to go with this. Your breath will smell but I promise it's good.

Lakshman1 year ago

The garlic got burnt a little - but my son discovered he likes slightly more brown garlic .In the second phase of rice, I added shallots, eggs, and soy sauce. Overall excellent receipe.

LolaR1 year ago

Thank you for teaching how to make fried rice real garlicky!Lol

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