Silog with garlic fried rice

Put a quarter cup of oil in the bottom of a pan and add six thinly sliced cloves of garlic to the cold oil, so it does not burn and infuses more robustly.

Heat gently until the garlic is lightly golden brown, then drain the chips in a sieve.

Pour about two tablespoons of the garlic oil back into the pan, spread it out and drop in the chilled cooked jasmine rice.

Let it sit until there are crispy bits, then toss it together for a little golden brownness.

Season with a bit of salt and a whole lot of finely ground black pepper, letting the pepper get a little dry heat.

Add most of the garlic chips back to the fried rice, saving a few for garnish, and keep it warm.

Crank up the heat, add the rest of the garlic oil plus more and shallow fry the longanisa and the beef tapa.

Crack the egg into the pan alongside the meat.

Scoop the fried rice into a bowl and invert it onto the plate, and serve with the meats, the egg, halved cherry tomatoes and Filipino spiced vinegar.