Start by breaking up the cold cooked rice (malamig na kanin) into individual grains using your fingers, removing any clumps. This step works best with rice that has been refrigerated for at least 24 hours.

Heat a wok or wide skillet over high heat (around 375°F/190°C). Add butter (mantikilya) and cooking oil (mantika), allowing the butter to melt completely while swirling to combine.

Once the oil is hot and shimmering, add finely chopped shallots (sibuyas tagalog), minced garlic (bawang), and finely chopped red bell pepper (pulang bell pepper). Sauté until the vegetables have softened and become fragrant, about 2 minutes, stirring frequently to prevent burning.

Add the cold rice to the pan and toss until each grain is evenly coated with the yellow-colored oil mixture. Spread the rice evenly in the pan and let it sizzle undisturbed for 45 seconds to develop a slight toasting on the bottom (hanggang bahagyang magkulay tostado).

Pour in the soy sauce (toyo) and season with salt and pepper (asin at paminta) to taste. Continue cooking for another 1-2 minutes, tossing occasionally until the rice is heated through and has absorbed all the flavors.

Serve hot alongside your favorite Filipino breakfast dishes or grilled meats. For storage, keep in an airtight container in the refrigerator for up to 3 days. When reheating, sprinkle with a little water and heat in a pan over medium-high heat, stirring frequently until hot.