Sinangag Recipe

Sinangag or Garlic Fried Rice has been a favorite part of every Filipino breakfast. Sinangag can go well with many dishes regardless if these are fried dishes or stews. I personally like to have sinangag with fried salted dried fish such as tuyo, daing, and danggit. Of course, sinangag is also best with tapa, tocino, longganisa, and corned beef.

Sinangag (Garlic Fried Rice)

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 4 Servings

Ingredients

• 4 cups cold, cooked white rice
• 1 head garlic, peeled and minced
• vegetable oil
• salt and pepper to taste

Instructions

1. In a bowl, break cold rice to separate grains.
2. In a small pan, heat about 1/2 inch of oil (or enough to cover amount of garlic) over low heat. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.
3. In a wok or wide, heavy bottomed skillet over high heat, heat 2 tablespoons of oil until very hot. Add rice and cook, spreading the rice on entire cooking surface of pan for about 45 seconds or until grains start to sizzle and then tossing to redistribute. Repeat a few times until rice is heated through. Add garlic bits and stir to combine. Season with salt and pepper to taste.

Notes

Fried rice is best with previously-cooked, cold rice from the day before. If starting with freshly-cooked rice, distribute rice on a shallow baking sheet and refrigerate, uncovered, for about 1 to 2 hours to dry out moisture.