aligue fried rice

It’s been awhile since I had aligue (read: crab fat). The last time I believe was more than 10 years ago at this Pinoy restaurant at the Shangri-La Mall.  I also had a friend back in the days who would eat her freshly cooked white rice with a teaspoon of aligue (straight from the bottle) then finish it off with a squeeze of lemon.

Aligue fried rice is a good match for fried pork or even bbq chicken.

Simple Aligue Fried Rice

1 tsp canola oil
4 cloves garlic, chopped
1/2 tsp aligue
1 c leftover rice
egg, optional

  1. Heat a wok with canola oil.
  2. Once hot, dump garlic and aligue. Toss it around. Make sure the garlic and aligue doesn’t stick to the pan.
  3. Add rice, and toss. Add a bit of salt and toss.
  4. Add egg if you wish and toss.
  5. Serve hot with a squeeze of lemon.
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