SINANGAG (Filipino Garlic Fried Rice)

sinangag© BUSOG! SARAP! 2009

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

sinangag ingredients© BUSOG! SARAP! 2009



~ Rinse hands and knead the cold rice to separate the grains, make sure there are no lumps.

sinangag garlic© BUSOG! SARAP! 2009

~ Heat oil in a large non-stick deep frying pan.  In medium heat, add the crushed garlic.

sinangag cooked garlic© BUSOG! SARAP! 2009

~ 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.

sinangag cooking1© BUSOG! SARAP! 2009

~ 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.

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