Garlic Fried Rice (Sinangag)
Day-old rice gets fried in garlic-toasted oil until every grain picks up color, this is sinangag, the Filipino breakfast rice behind tapsilog, longsilog, and tocilog. A full head of garlic goes in, cooked low and slow until golden. Ready in about 10 minutes.
Servings: 4 servings
Calories: 174kcal
Equipment
- large skillet or wok
- Spatula or wooden spoon
Ingredients
- 2 tablespoons neutral oil
- 2 cups day-old cooked rice
- 1 whole head garlic peeled and crushed or roughly chopped
- ½ teaspoon salt or to taste
Instructions
- Prep the garlic. Peel the garlic cloves and crush or roughly chop them. Set aside.
- Fry the garlic. Heat the oil in a large skillet or wok over medium heat. Add the garlic and cook, stirring often, until golden and fragrant. Do not let it burn.2 tablespoons neutral oil, 1 whole head garlic
- Add the rice. Add the day-old rice to the pan. Break up any clumps with a spatula and toss well so the rice is evenly coated in the garlic oil.2 cups day-old cooked rice
- Season. Sprinkle in the salt and continue stir-frying for a few more minutes until the rice is heated through and lightly toasted.½ teaspoon salt
- Serve. Serve hot as a side dish or with eggs and your favorite Filipino breakfast meats.
Notes
- How the rice was cooked matters as much as its age. Rice made with too much water turns sticky and won't separate, no matter how long it chills. Use the right water ratio when cooking it in the first place.
- Wash the rice about 3 times before cooking, until the water runs mostly clear. This removes surface starch that would otherwise make the rice clump.
- Use cold, day-old rice. Fresh, warm rice steams instead of frying. No leftovers on hand? Spread freshly cooked rice on a sheet pan and refrigerate uncovered for at least an hour.
- Crush the garlic instead of mincing it. It fries up with more texture and is less likely to burn than finely minced garlic.
- Don't rush the garlic. Golden means good flavor. Pale is weak, burnt turns the whole dish bitter.
- High heat once the rice goes in. You want it sizzling and picking up color, not just warming through.
- Leftovers keep for up to 3 days in the fridge. Reheat in a hot pan with a splash of oil for the best texture, the microwave works but the rice won't crisp back up.
Nutrition
Calories: 174kcal | Carbohydrates: 25g | Protein: 2.6g | Fat: 7.2g | Saturated Fat: 0.6g | Fiber: 0.5g
