|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Say "fried rice" and the image that comes to mind is Chinese-style fried rice with small pieces of meat, chopped vegetables, and eggs. In the Philippines, fried rice tends to be simpler. The most popular version, called garlic fried rice, is cooked by sauteing minced garlic until golden then adding the day-old rice and salt. Everything is stir-fried until the rice grains are glistening with the garlic-infused oil. For a richer garlic fried rice, crab paste can be added (Taba ng Talangka). The crab paste used to cook this fried rice dish comes from talangka.
The easiest way to enjoy crab paste is to mix it with hot newly-cooked rice. But if you have day-old rice, a few extra steps will yield an even tastier and more aromatic rice dish. Mixing crab paste with aromatics and a little citrus juice like in this recipe gives it added depth of flavor and aroma.
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"At first, I was worried the crab paste flavor would overwhelm the other flavors, but the combination with the ginger, garlic, and scallions was perfectly balanced, and the fried rice was delicious. The rice made a quick and tasty side dish." —Diana Rattray
1 teaspoon minced garlic
1/4 teaspoon grated ginger
1 tablespoon finely chopped shallots
1 tablespoon vegetable oil
1 tablespoon crab paste
Splash of kalamansi juice (or lemon or lime juice)
1/4 teaspoon salt, or to taste
2 cups cold cooked white rice, preferably day-old
1 medium scallion, optional, for garnish
Gather the ingredients.
Saute garlic, ginger and shallots in vegetable oil in a large skillet over medium heat for 1 to 2 minutes until softened.
Add crab paste and kalamansi juice. Stir for about 1 minute.
Taste and add salt, as needed.
Mix in cooked rice and stir-fry just until heated through, about 5 minutes. Serve hot and garnished with chopped scallion.
Cold, day-old rice is best for fried rice, but in a pinch you can speed up the process. After cooking the rice, spread it out on in a single layer on a baking sheet or platter to dry thoroughly—about 30 minutes—then refrigerate it for about an hour. Break the clumps up with your fingers before adding it to the pan.
How to Store
- Refrigerate leftover fried rice in an airtight container and eat it within 5 days.
- To reheat leftovers, put the fried rice in a microwave safe bowl and cover with a dampened paper towel. Microwave on high, stirring every 30 seconds, until it is hot and evenly cooked. Alternatively, reheat the fried rice in a saucepan on the stovetop over medium-low heat with a small amount of water to moisten.