Filipino Garlic Rice

Instructions

1. Prepare the rice
   Break up any clumps in the day-old rice using your fingers or a fork to separate the grains. Cold, day-old rice works best as it's drier and less likely to become mushy when fried.
2. Fry the garlic
   Heat the oil in a large wok or skillet over medium heat. Add 8 cloves of minced garlic and fry until golden brown and crispy, about 2-3 minutes. Be careful not to burn the garlic as it will taste bitter. Use a slotted spoon to remove about 1/3 of the fried garlic and set aside for garnish.
3. Add the rice
   To the remaining oil and garlic in the pan, add the butter if using, then increase heat to medium-high. Add the rice and stir-fry, breaking up any clumps with a spatula. Cook for about 5 minutes, tossing frequently to ensure even cooking and to coat the rice with the garlic-infused oil.
4. Season the rice
   Add the remaining 2 cloves of minced raw garlic, salt, and pepper. If using soy sauce, add it now. Continue stir-frying for another 2-3 minutes until the rice is heated through and slightly toasted.
5. Finish and serve
   Turn off the heat and stir in most of the sliced green onions, reserving some for garnish. Transfer the garlic rice to serving plates. Top with the reserved crispy garlic and remaining green onions. Serve hot with fried eggs on top if desired, and lime or calamansi wedges on the side for squeezing over the rice.