Filipino garlic fried rice (sinangag) - Traditionally served for breakfast and a staple component of Filipino breakfast spreads, this dish is made with cooked rice, fried golden garlic, oil, and salt. Packed with garlicky flavor, it turns leftover rice into a delicious and satisfying breakfast or side. Simply stir fry cold cooked rice with plenty of fried garlic until the grains are hot and separate. Pair with fried egg and breakfast meats for the classic version.
Why I Love This Sinangag Recipe
The defining ingredient in this recipe is, obviously, garlic. Unlike fried rice recipes that rely on soy sauce or other sauces for flavor, golden fried garlic takes center stage in sinangag. Cold rice, a generous amount of garlic, good quality oil, and just enough seasoning is all you need to make this delicious fried rice. Even though this dish is a breakfast staple, it doesn’t need to be confined to your morning meal. Serve it with grilled meats, fried fish, or a simple fried egg, for a satisfying lunch or dinner.
Here’re a few reasons to love this recipe:
- Easy - You only need a handful of ingredients.
- Quick - It comes together in about 15 minutes
- Budget friendly - It is an excellent way to use leftover rice.
- Versatile - Serve it for breakfast, linch, or dinner, alongside fried egg, grilled meats and seafood.
- Big flavor - Golden fried garlic gives irresistible taste and aroma.
- Perfect for meal prep - Refrigerate cooked rice so you are ready to fry it whenever you like.
Key Ingredients In Filipino Garlic Fried Rice
- Rice - Cold, day-old, cooked white rice.
- Garlic - Plenty of chopped garlic.
How To Make Filipino Garlic Fried Rice
Step 1 - Prep the rice
Whenever possible, use cold, day-old rice to make this fried rice. Freshly cooked rice tends to steam and clump when it hits the hot pan. However, if you have freshly cooked rice, spread it in a thin layer on a tray and let it cool before refrigerating it and adding to fried rice.
Step 2 - Fry garlic
Heat oil in a wok over medium-low heat. Cook the garlic until it becomes lightly golden. Do not rush this step. Garlic can go from golden to bitter in seconds. If browning too quickly, remove the pan from the heat or lower the heat. Once golden, remove garlic from the pan. Remember to reserve a spoonful of crispy garlic to scatter over the finished rice.
Step 3 - Stir fry rice
Add rice, and use your spatula to break up any clumps, then allow the rice to sit briefly against the hot pan before tossing again. You are looking for grains that are hot, separate, and coated with fragrant garlic infused oil. Season the rice and toss thoroughly. Add in the garlic, and toss.
The Secret To Great Sinangag
- Use cold rice - This is the base of the good texture.
- Use enough garlic - Six cloves is just a starting point.
- Gently toast garlic - Take care not to let the garlic burn.
- Avoid overcrowding the pan - Use a large wok or stir fry in batches to let the rice fry and not steam.
15 Minute Filipino Garlic Fried Rice | Sinangag
Ingredients
- 1 tablespoon oil
- 6 garlic cloves, chopped
- 2 cups cold, a-day old rice
- ½ cup chopped scallions (spring onions)
- Salt to taste
- Chopped scallions (spring onions), to garnish
Instructions
- Heat oil in a large wok or skillet over medium heat.
- Add garlic. Stir fry, stirring, for about 3-4 minutes or until the garlic becomes crispy and golden.
- Remove garlic from pan. Reserve one teaspoon of fried garlic.
- Add rice and chopped scallions (spring onions). Season with salt.
- Increase heat to high. Stir fry for about 3 minutes.
- Add fried garlic. Stir fry for another 1 minute.
- Garnish with the reserved fried garlic and chopped scallions (spring onions).
Notes
- Storage - Allow leftover fried rice to cool completely, then store it in an airtight container in the refrigerator. To reheat, add a small splash of oil, and warm it thoroughly in a skillet over medium-high heat.
Nutrition
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Frequently Asked Questions About Filipino Garlic Fried Rice
Is sinangag the same as fried rice?
Sinangag is a type of fried rice, and the traditional version emphasizes on the flavor combo of garlic and rice.
Can I use freshly cooked rice for sinangag?
Yes, but refrigerated rice generally produces better fried rice. If using fresh rice, spread it out to cool and allow excess moisture to escape before frying.
Why is my Filipino garlic fried rice mushy?
Mushy sinangag is usually caused by rice that is too moist, overcrowding the pan, or insufficient heat. Cold leftover rice and a large wok or skillet help make separate, lightly toasted grains.
Can I use brown rice?
Yes. Brown rice works, although it produces a nuttier and chewier version than the traditional white rice sinangag.
What is sinangag served with?
Sinangag is commonly served with fried eggs and breakfast meats like tapa and tocino. These combinations are commonly known as silog meals.
Can I make sinangag ahead of time?
Yes. You can prepare the rice ahead of time and refrigerate it, then fry it when you are ready to eat. Cooked sinangag can also be refrigerated and reheated, although freshly cooked sinangag has the best texture.
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