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Kalkag Rice

Tip: Serve with kare-kareng gulay and grilled marlin.

Cooking Time: 15 mins

Serves: 4

Main Ingredients: Rice

Cooking Style: Fried

Collection: Oyster Sauce

Difficulty: Beginner


  1. Using your hands, break up clumps and separate cooked rice into individual grains. This will make stir-frying easy.
  2. Place a large wok over high heat. Add cooking oil once the wok starts smoking. Lower the heat then add the garlic and sauté until it turns golden brown.
  3. Add the kalkag and stir-fry for 2 minutes or until the kalkag turns brown and becomes crispy.
  4. Add the rice and continuously stir for 5 minutes.
  5. Add Mama Sita’s Oyster Sauce, spring onions, and ground black pepper. Mix well.





4 cups

587 g

White rice

1/4 cup

10 g


3 cloves

12 g

Garlic, crushed

1 Tbsp

5 g

Spring onions, chopped

1 Tbsp

15 mL

Mama Sita’s Oyster Sauce

1/8 tsp

Ground black pepper

1 Tbsp

15 mL

Cooking oil

See Also:

Oyster Sauce
Cooking Style: Fried