📝 About This Recipe
A humble yet ingenious variation of the beloved Filipino 'Silog' breakfast, Mani-silog replaces the traditional meat with protein-rich, savory-fried peanuts. This dish celebrates the 'Adobong Mani' street food culture, combining deeply toasted garlic, crunchy legumes, and the comforting embrace of Sinangag (garlic rice). It is a perfect vegetarian-friendly Filipino breakfast that offers a symphony of textures—from the snap of the peanuts to the silken yolk of a perfectly fried egg.
🥗 Ingredients
The Garlic Fried Rice (Sinangag)
- 3 cups Day-old White Rice (cold, grains separated by hand)
- 6 cloves Garlic (minced finely)
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 1/2 teaspoon Salt (to taste)
The Adobo Peanuts
- 1 cup Raw Skinless Peanuts (unsalted)
- 4 cloves Garlic (sliced into thin chips)
- 2-3 pieces Dried Bird's Eye Chilies (optional, for heat)
- 1 teaspoon Soy Sauce (for a savory glaze)
- 1/4 teaspoon Sugar (to balance the salt)
- 1/4 cup Cooking Oil (for shallow frying)
The Eggs and Garnish
- 2 large Eggs (fresh)
- 1 stalk Green Onions (thinly sliced)
- 1 medium Tomato (sliced into wedges for serving)
- 4-6 slices Cucumber (for freshness)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps of the cold, day-old rice with clean hands or a fork. Ensuring the grains are separate is key to a non-mushy Sinangag.
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2
In a large wok or non-stick skillet over medium-low heat, add 1/4 cup of oil. Add the sliced garlic chips for the peanuts and fry until golden and crispy. Remove the garlic chips with a slotted spoon and set aside, leaving the garlic-infused oil in the pan.
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3
In the same oil, add the raw peanuts. Fry them over medium-low heat, stirring constantly for 8-10 minutes. They are done when they turn a deep golden brown and the 'raw' smell is replaced by a nutty aroma.
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4
Add the dried chilies to the peanuts in the last 2 minutes of frying. Once the peanuts are golden, drizzle in the soy sauce and sprinkle the sugar. Toss quickly for 30 seconds until the liquid evaporates and coats the peanuts. Remove from heat and drain on paper towels.
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5
Wipe the wok or use a separate pan for the rice. Heat 2 tablespoons of oil over medium heat and sauté the 6 minced garlic cloves until they are fragrant and beginning to turn light brown.
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6
Increase the heat to medium-high and add the rice. Toss vigorously to coat every grain in the garlic oil.
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7
Spread the rice across the surface of the pan and let it sit undisturbed for 1-2 minutes to develop a slight crust, then toss again. Season with salt and continue frying for 5 minutes.
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8
In a small non-stick frying pan, heat a teaspoon of oil over medium-high heat. Crack the eggs into the pan and fry 'sunny-side up' until the edges are crispy and brown but the yolk remains runny.
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9
Assemble the plate: Scoop a generous portion of garlic fried rice into a bowl, pack it down, and invert it onto a plate for a clean dome shape.
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10
Top the rice with the fried egg. Arrange a large heap of the adobo peanuts next to the rice.
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11
Garnish with the reserved crispy garlic chips, sliced green onions, and serve with fresh tomato wedges and cucumber on the side.
💡 Chef's Tips
Always use day-old rice; fresh rice is too moist and will become mushy when fried. Watch the peanuts closely as they can go from golden to burnt in seconds; they continue to cook slightly after being removed from the oil. For extra umami, you can add a tiny splash of liquid seasoning (like Maggi or Knorr) to the rice while frying. If you prefer a more traditional 'Adobo' flavor, add a teaspoon of white vinegar to the peanuts along with the soy sauce. Ensure your pan is very hot before adding the eggs if you want those signature 'Filipino-style' crispy, lacy edges.
🍽️ Serving Suggestions
Serve with a side of spiced coconut vinegar (Sawsawan) for dipping the peanuts. A hot cup of Kapeng Barako (strong Filipino coffee) or Tsokolate Eh (hot chocolate) balances the saltiness perfectly. Add a side of Atchara (pickled papaya) to provide a bright, acidic contrast to the rich fried elements. For those who want extra protein, a side of salted red egg (itlog na maalat) with tomatoes is a classic accompaniment.