My Mother’s Classic Fried Rice

This is the fried rice that I ate first at home during my chilhood and it was served early in the morning before I went to school. My mother always prepared our breakfast very early, she did not sleep after Fajr prayer. I always smelled the aroma of tempting breakfast she prepared for us everytime I woke up in the morning. Our usual breakfast that time was fried rice with fried egg, broiled or fried freshly caught fish or shrimps, or Pandesal with noodles, and sometimes rice cakes and suman courtesy of my father’s aunt. My mother usually prepared heavy breakfast for us all because she always told us that we should not eat any junk foods at school, that’s why she want to ensure that our stomach were full before going to school. I really miss her now. Last Friday morning, I asked my hubby what he wanted to eat for breakfast and he said fried rice if we had rice leftovers. Fortunately, there was leftover when I checked it and I remembered the fried rice for breakfast of my mother way back home, so that’s the short story why I cooked this dish. I served it with sunny side up egg, fried mushrooms and chicken franks since that was the easiest for me to prepare that time, I was still sleeepy, LOL 🙂


2 cups cold cooked rice
2 cloves garlic, crushed
1 medium onion, sliced thinly
1 ripe tomato, sliced thinly
1 thumb-sized ginger, sliced into strips
2 tbsp. cooking oil
salt to taste
Chopped green onions

1. Heat oil in a wok, saute garlic, onion, ginger and tomato for few minutes or until aromatic.
2. Add rice, mix well. Cook and stir for 10 minutes.
3. Season with salt, add chopped onions, cook and stir for 1 minute.
4. Serve.

See also:
Tips on Cooking Fried Rice
Garlic Fried Rice


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