Philippines Sinangag (Garlic Fried Rice)
Sinangag, or garlic fried rice, is a simple yet flavorful dish that is a staple in Filipino breakfasts, often paired with eggs, meats, and other savory dishes in a meal called silog. Made by stir-frying day-old rice with generous amounts of garlic sautéed in oil, sinangag has a fragrant aroma and a savory, garlicky taste that complements a wide range of Filipino dishes. The use of day-old rice gives it a slightly firm texture, perfect for absorbing the flavor of the garlic and other seasonings, which are usually kept minimal to let the garlic shine. Often garnished with green onions or fried garlic bits, sinangag is quick to prepare and serves as a hearty base for meals such as tapsilog (with beef tapa), longsilog (with longganisa), or bangsilog (with fried milkfish). This dish reflects the Filipino tradition of making the most of simple ingredients, turning leftover rice into something comforting and delicious.
Recipe Servings: 4
+ 8 hours resting
Ingredients
Directions
- Cook rice according to the package's instructions.
- Spread cooked rice out on a platter and let it rest in the refrigerator overnight, uncovered.
- Pour cooking oil into a large wok or skillet set over medium heat.
- Add garlic to the hot oil and cook for 1–2 minutes until it turns golden-brown.
- Remove garlic, leaving the garlic-infused oil in the pan.
- Add scallions and sauté for 15–30 seconds until fragrant.
- Increase heat and add the rice, stir-frying for about 3–4 minutes until the grains are separated and relatively dry.
- Season rice with kosher salt, white pepper, sugar, and soy sauce, mixing to combine.
- Stir in fried garlic until well combined.
- Serve sinangag hot.
Copyright © 1993—2025 World Trade Press. All rights reserved.