Lugaw With Egg Recipe

INGREDIENTS  

• 10 tablespoons canola oil
• 2 tablespoons white onion chopped
• 2 tablespoon Garlic chopped
• 2 tablespoons ginger julienned
• 1 1/2 tablespoons fish sauce (patis)
• 1/2 Cup long-grain rice
• 4 cups chicken stock
• 1/2 piece chicken bouillon cube
• Salt to taste
• 4-5 eggs
• spring onions for garnish
• 8-12 cloves Garlic (minced), for garnish

INSTRUCTIONS 

1. Make hard-boiled eggs: Fill a pot with water and heat it up until it’s just about to simmer. You should see a few bubbles start to form.
2. Add in the eggs, then bring it up to a boil. Set the timer for 10 minutes.
3. Meanwhile, prepare an ice bath: fill a bowl with water and ice. As soon as the timer goes off, transfer the eggs to the ice bath to stop the cooking process. Once the eggs are cool enough to handle, they can be peeled. Set aside.
4. Make toasted garlic bits: In a cold pan, add 8 tablespoons oil and minced garlic. Then, turn on the heat to low-medium. Saute the garlic, making sure to keep tossing, until it is golden brown. Do not leave unattended.
5. As soon as the garlic is golden brown, turn off the heat and strain the excess oil. Let cool and set aside.
6. Cook the lugaw: Heat 2 tablespoons oil in a pot over medium heat and sauté onions, garlic, and ginger until fragrant.
7. Add patis and bring to a boil. Add the rice grains and stir. Add the stock, mix then bring to a boil then reduce to a simmer.
8. Simmer for 30-40 minutes while stirring constantly or cook until mixture thickens to you desired consistency.
9. Add chicken bouillon cube, mix well and adjust seasoning as necessary. Top with sliced hard boiled eggs, fried garlic, and spring onions.