In China, they dig into bowls of congee, a rice porridge that may conceal sparks of ginger or pungent blasts of preserved duck egg. Garlic fried rice (sinangag) and two fried eggs (pritong itlog) were staples, sometimes served with a sweet breakfast sausage called longanisa. My father was in the military, so if it wasn’t a good payday, we didn’t get bacon.” Instead her mom, Alice Hammond, would take stored bacon grease and prepare her version of bacon fried rice. You won’t find American-style bacon fried rice on Purple Patch’s brunch menu, but you can order traditional Philippine preparations of garlic fried rice, whether longsilog or tosilog, both of which are portmanteaus of the principal ingredients. The very ingredients that sell the dish — the housemade salsas, the crema, the runny fried egg — are also the ones that can transform it into corn soup.

Source: Washington Post February 17, 2021 14:26 UTC