Turkey Silog (Garlic Fried Rice With Eggs)
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
Advertisement
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
Nutritional analysis per serving (4 servings)
2035 calories; 51 grams fat; 9 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 13 grams polyunsaturated fat; 302 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 81 grams protein; 1602 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
H.M.
Fair enough, but if you add corn or peas I feel like you shouldn’t call it silog.
Sandra Spooner
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.
SharonATX
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.
Doris
Following Sandra and Sharon's leads: doubled garlic, removed browned garlic from the pan to avoid burning it. Instead, I minced two-thirds of it to incorporate into the crisped rice and put mirin and soy sauce on the table for those who wanted it. I used two pans, moving the rice to a low burner. After searing meat, I placed it on a small plate atop the rice, then covered that pan loosely with foil to keep it warm. It was easier to deal with the assembly while the eggs cooked in 2nd pan.
Lakshman
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.
LolaR
Thank you for teaching how to make fried rice real garlicky!Lol
tony
This was very tasty. I agree it is better with day-old rice vs. fresh rice. (I tried both, haha)! I tried it with ground turkey, next time i will try bacon. Also, I was shy with the garlic, but will likely add more next time.
RHWofPA
I like to add chopped bacon to my fried rice. The way my mom would make it is to fry the rice in soy sauce and the bacon grease, add chopped green onions, mix well, then poke holes for the eggs. We just add an egg in each hole, or I suppose you could scramble and add some of the egg in each hole. Cover, and cook until eggs are done. I think I will try adding the garlic cloves to my recipe, and see how it turns out.
Maisha
This was really tasty :) I’ve made it three times already, playing off leftovers. Once, combined leftover Mac and cheese with the rice on the stove. Used both turkey and ham as the meat of choice. Topped with chili garlic oil crunch once instead of turkey. A lot of ways to play off the base recipe, but if you follow as written, you’ll get good results and a fun way to use up your Thanksgiving leftovers
NL
Leftover turkey is best with a teaspoon of fish sauce (not soy sauce) to bring out the flavor. It sounds weird but try it. Fry the turkey until it gets some color. Omit the salt. At this point the gravy is optional. Then proceed as directed.
Doris
Following Sandra and Sharon's leads: doubled garlic, removed browned garlic from the pan to avoid burning it. Instead, I minced two-thirds of it to incorporate into the crisped rice and put mirin and soy sauce on the table for those who wanted it. I used two pans, moving the rice to a low burner. After searing meat, I placed it on a small plate atop the rice, then covered that pan loosely with foil to keep it warm. It was easier to deal with the assembly while the eggs cooked in 2nd pan.
SharonATX
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 Spooner
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.
H.M.
Fair enough, but if you add corn or peas I feel like you shouldn’t call it silog.
AnnP
Thanks for this recipe. About 25 years ago, I worked in the Philippines for a while, and looked forward to garlic rice morning, noon and night. When I asked for the recipe, tho, all I got was eye rolls. It was as if they were thinking, “do you need a recipe for a PB&J sandwich?” No one ever said that of course; too polite. I experimented when I returned home, and then abandoned the quest. This is very close. I wonder about the oil. Perhaps they used palm oil? Something else?
Peggy
Haven’t tried this yet, but will be including this after Thanksgiving. Sounds like a kind of Hawaiian loco moco!
Private notes are only visible to you.
Advertisement
