Rice Dish
Sinangag (Garlic Fried Rice) with Toasted Garlic
Original name: Sinangag with Toasted Garlic
About this dish
This Sinangag recipe brings back memories of Sunday mornings at my Lola's house, where the kitchen smelled of toasted garlic and love. It's a simple yet soulful garlic fried rice made with leftover rice, crispy toasted garlic, and a generous pinch of salt.
Perfect for breakfast with sunny-side-up eggs and a side of tuyo, or as a comforting side to any Filipino meal.
Ingredients
UK and US measurements are both included for every recipe.
day-old cooked rice
grain900 g
Imperial measurement: 4 cups
minced garlic
spice10 cloves (about 30 g)
Imperial measurement: 10 cloves
cooking oil
fat60 ml
Imperial measurement: ¼ cup
salt
seasoningto taste (about 1 teaspoon)
black pepper
spiceto taste
sliced scallions
vegetableoptional, for garnish
Method
Break up the rice
1 minuteIf your day-old rice is clumpy, gently break it apart with your hands or a fork before cooking. This ensures each grain will get coated with garlicky oil.
Toast the garlic
3 minutesHeat the oil in a large wok or nonstick skillet over medium heat. Add the minced garlic and cook, stirring often, until it turns light golden brown and smells fragrant. This should take about 2–3 minutes. Be careful not to let it burn, as burnt garlic will become bitter.
Add the rice
10 minutesAdd the rice to the pan, breaking up any remaining clumps with a spatula. Toss and stir to coat the rice evenly with the garlic and oil. Cook over medium-high heat, letting the rice toast slightly, for about 8–10 minutes.
Season and finish
2 minutesSeason generously with salt and a grind of pepper if using. Keep tossing for another 2 minutes so the flavors meld. Taste and adjust the seasoning. The rice should be hot and a little toasty, with that unmistakable sinangag aroma.
Serve and garnish
1 minuteSpoon the sinangag into bowls or onto plates. Sprinkle with sliced scallions if you like, and serve immediately.
Equipment
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Nutrition facts
Tips
- Use leftover rice that has been refrigerated overnight, freshly cooked rice is too moist and will turn mushy.
- If you prefer a more intense garlic flavor, separate the garlic. Fry half of the minced garlic until golden, then add the remaining half partway through cooking with the rice.
- To make it extra special, add a few thin slices of Chinese sausage (chorizo de Macao) or a drizzle of calamansi juice right at the end.
- Keep the heat at medium-high but be attentive: garlic can burn quickly.
- If.
- If you see dark spots, turn down the heat and move the rice around more often.
Serving suggestions
- Serve immediately with fried eggs, grilled fish (like daing), or a side of fresh tomatoes and salted egg (itlog na maalat). It also shines as a satisfying side to adobo or lechon kawali.
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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.