Heat oil in a large skillet over medium heat. Fry the eggs to your preferred doneness and season with salt. Transfer them to a plate and set aside.

In the same skillet, cook your choice of tapa, longganisa, tocino, bangus, Spam, corned beef, or other ulam. Transfer it to a plate, leaving the oil and any browned bits in the pan.

Add the garlic directly to the same skillet, adding a little more oil only if needed. Cook until lightly golden and fragrant. Add the cold rice and break up any clumps. Season with fish sauce and stir-fry for 3 to 5 minutes, scraping up the flavorful bits from the bottom of the pan as you go.

Divide the sinangag between two plates and serve with the fried eggs and your chosen ulam. Add spiced vinegar, tomatoes, atchara, banana ketchup, or your favorite sawsawan on the side.