|A variation with carrots, green beans and corn.|
Neutral oil (vegetable or corn) or sesame oil (if you want the flavor)
A few cloves of crushed garlic (however much punch you want)
Scrambled egg, chopped
Day old rice (best if it's been refrigerated overnight, makes it easier to crumble)
Salt and pepper
1/4 tsp. of soy sauce
Sauté garlic and onions in a lightly oiled wok over high heat. Add rice. Season with salt and pepper. Stir consistently for 10 minutes, otherwise the rice will stick to the wok, or worse, burn. Mix in the soy sauce. Mix in the egg. Cook for two more minutes.
Filipinos traditionally have fried rice for breakfast with tocino (seasoned meat), longanisa (sweet sausage) or fried fish. That's a super heavy start to my day, of which I can see myself going into a food coma before 9 a.m., so I usually serve it for lunch with a veggie dish, like miso-braised bokchoy.