Filipino garlic fried rice (Sinangag)

1. Break up the cooked rice (ideally day-old, from the fridge) grain by grain with your hands or a fork so there are no lumps.

2. Finely chop the garlic.

3. Heat the oil in a wok or large frying pan over medium heat and fry the garlic, stirring constantly, for 2-3 minutes until golden; lift out half for serving.

4. Turn up the heat, add the rice and toss for 4-5 minutes until every grain is hot, coated in garlic oil and lightly toasted.

5. Season with salt and pepper.

6. Serve sprinkled with the reserved crispy garlic and spring onion.

Tip: The basis of the Filipino breakfast: the "si" in "silog" dishes (such as tapsilog) is this garlic rice, eaten with a fried egg and meat. Freshly cooked rice turns sticky – always use cold, leftover rice.