Sinangag (Filipino Garlic Fried Rice) is a very common morning breakfast staple for Filipinos. When I was growing up in the Philippines, the aroma of freshly cooked “Sinangag” is always there in the morning whenever I am vacationing at my lolas, either in Laguna or Navotas. “Sinangag” always highlights the flavours of whatever “ulam” (dish that goes with rice) is on offer. It is also a ingenious way to use cold leftover rice from the day before. It plays a very important part of the “silogs” (filipino breakfast combos), and it won’t be the same if you use steamed rice or chinese fried rice.
So, here’s a very straight forward recipe…
SINANGAG (Filipino Garlic Fried Rice)
1 large serving bowl of cold leftover rice
3 cloves garlic, crushed
3 tbspn cooking oil
1/4 tspn salt
*used AUS Measuring Cups & Spoons
~ Rinse hands and knead the cold rice to separate the grains, make sure there are no lumps.
~ Heat oil in a large non-stick deep frying pan. In medium heat, add the crushed garlic.
~ Cook the garlic until golden brown. DO NOT BURN THE GARLIC!!! If the garlic are burnt, it will have a bitter taste to it…better throw it away and start again.
~ Stir in the cold rice, mix well and add in the salt. Cook for about 5 minutes, constantly turning the rice mixture for even cooking. Once done, place your Garlic Fried Rice in a large serving bowl and serve.
BEST WITH: Longganisa (filipino sweet cured sausages), fried eggs, fish and fried marinated beef or pork.
- Ideal cooked rice should be firm, not too soft. If you are cooking the rice the day before, take out about 1/4 cup or less of the rice water before placing it in the rice cooker.
- Don’t use overcooked rice as it would create a lumpy fried rice.
- Your hands have to be wet before kneading the cold rice to prevent the rice sticking to your fingers and palms.
- I highly recommend a non stick frying pan. If you use a regular pan that is not seasoned, the rice will stick to the bottom of the pan and it will be hard to clean later on.