Garlic rice is delicious with many dishes, not just Filipino ones. The fat you cook the rice with can be lard, rendered chicken fat, or cooking oil.
Chop the garlic cloves. Use dampened hands to break up any lumps of rice.
Put 45ml (3tbsp) of oil (or lard, or fat from cooking the sisig) in a wok, add the garlic and heat over a low flame until the garlic is medium golden. Watch it carefully and stir frequently so it doesn't burn. Use a slotted skimmer to scoop the garlic from the pan, leaving behind the fat.
Heat the wok over a medium-high flame, add the rice, season with salt and mix in about three-quarters of the fried garlic. Stir-fry until the rice is hot, adding more oil or other fat if necessary to prevent it from sticking to the pan. Scoop the rice into a serving bowl and scatter the reserved garlic on top.