Another silog favorite is tosilog which consists of tocino, sinangag (fried rice) and itlog (egg). With silog, we usually have it with sunny side up but, you can do it whichever you prefer – scrambled, boiled or if you wanna go fancy, have it with poached egg. As long as there is egg! Eggcited? Here you go!
350g Pinoy Kitchen Original Tocino
1⁄2 cup water
1 tbsp vegetable oil
1 egg 2 cups of cooked rice
2 tbsp unsalted butter (will be used 1 tbsp separately)
1 tbsp minced garlic
1 tsp ground black pepper
1 tsp salt
How to Prepare
- Heat up a pan on medium to high heat.
- Put the original tocino in the pan with 1⁄2 cup of water.
- Let it simmer for about 6-7 minutes until the water has completely evaporated. Make sure to stir occasionally. Add the vegetable oil and cook the tocino for about 3-4 minutes on high heat or until you see some charred consistency.
- In another pan (I suggest using a wok here), add a tablespoon of butter and let it melt and brown a little.
- Once butter is ready, add the garlic and cook it in butter until fragrant.
- Add the cooked rice and mix well. Make sure that the rice is evenly coated with the butter and garlic.
- Add the salt and pepper. Set aside.
- In a small pan, make a sunny side up. I like my tosilog with sunny side up but you can have pretty much anything with it, scramble over-easy, completely up to you.
- Serve all together. Garnish with some roasted garlic and enjoy!