Breakfast
Sinangag with Scrambled Egg (Garlic Fried Rice with Fluffy Eggs)
Original name: Sinangag with Scrambled Egg
About this dish
This is the breakfast my Lola always made on busy mornings—garlicky, salty sinangag that turns leftover rice into something magical, paired with softly scrambled eggs. The key is patience: let the garlic toast slowly until it's golden and fragrant before adding the rice.
Serve it with a splash of vinegar and you'll understand why this simple meal holds a special place in Filipino kitchens.
Ingredients
UK and US measurements are both included for every recipe.
Day-old cooked rice
grain500 g
Imperial measurement: 3 cups
Garlic cloves
herb6 cloves
Eggs
protein4 large
Cooking oil
fat3 tbsp
Imperial measurement: 3 tablespoons
Salt
seasoningto taste
Scallions
vegetable1 stalk, sliced
Method
Fluff the rice
2 minutesIf using cold leftover rice, break up any clumps with your hands or a fork so the grains are separate.
Toast the garlic
2 minutesHeat oil in a large wok or skillet over medium heat. Add minced garlic and cook, stirring, until golden brown and fragrant. Be careful not to burn it, as burned garlic turns bitter.
Add the rice
1 minuteAdd the rice to the pan and toss to coat with the garlic oil. Spread it out evenly and let it sit untouched for a minute to get a slight crust.
Season and fry
4 minutesSeason with salt to taste. Continue stir-frying for another 3 to 4 minutes, allowing the rice to toast evenly and soak up all the garlic flavor.
Scramble the eggs
3 minutesWhile the rice fries, crack the eggs into a bowl and whisk lightly. Heat a small nonstick pan over medium-low heat, add a teaspoon of oil, then pour in the eggs. Gently stir with a spatula until they are softly scrambled and just set. Remove from heat immediately.
Serve
1 minuteDivide the sinangag between two plates. Top each with a generous portion of scrambled eggs. Garnish with sliced scallions if desired, and serve hot.
Equipment
- wok or large skillet
- small nonstick pan
- spatula
- mixing bowl
Nutrition facts
Tips
- Always use day-old rice that has been refrigerated, fresh rice turns mushy when fried.
- The garlic should be lightly golden, not brown, to avoid a bitter taste.
- For extra flavor, you can add a pinch of freshly ground black pepper or a dash of fish sauce, but my Lola kept it simple.
- Don't rush the scrambling: low heat and constant stirring give you silky, creamy eggs.
Serving suggestions
- Serve sinangag and eggs with a side of fresh tomato slices and a saucer of cane vinegar for dipping. It's also perfect alongside longganisa or tocino for a full Filipino breakfast.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.