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.
I used to eat Filipino Garlic Fried rice for breakfast most of the time. I like it with lots of toasted garlic on top. This was the reason why I needed to brush my teeth twice after the meal.
There are days where I get very lazy, but still crave for this dish. I usually do a shortcut by just mixing leftover rice with toasted garlic ( I regularly keep toasted garlic in the fridge sealed in a jar just in case I will need it), add a bit of oil and mix everything, and then cook it in the microwave. The place will smell like garlic so make sure you have proper ventilation in the house.
Tips on How to Cook Sinangag (Filipino Fried Rice)
Although it seems simple to cook sinangag, the success of this fried rice relies on the type and condition of rice that you will use. Based on my experience, it is best to use the non sticky rice varieties. Jasmine rice or long grain rice works good for me, and it is even better if these are left over rice from the previous day. You see, leftover rice will be less sticky and it is not that soft compared to newly cooked rice.
Another thing that you should be cognizant of is the ratio of oil vs. rice. Make sure not to put too much oil as it will make the entire dish oily and unpleasant. It is now time for you to make sinangag. Let me know if you have questions by posting a comment below.
Try this Sinangag Recipe. Enjoy!
Sinangag Recipe (Filipino Fried Rice)
Ingredients
- 3 cups cooked white rice leftover Jasmine rice is preferred
- 5 cloves crushed garlic
- 2 1/2 tablespoons cooking oil
- 1/2 teaspoon sea salt
Instructions
- Heat the cooking oil in a wide pan.
- While the cooking oil is being heated, add the crushed garlic. Note: make sure that the oil is not hot when you add the garlic. Let the garlic slowly cook while the oil gets heated until it becomes golden brown and crisp.
- Add-in the rice; gently stir to distribute the ingredients. Continue to cook for 3 minutes.
- Sprinkle the salt over the rice and continue to mix all the ingredients gently. Cook for another 3 to 5 minutes.
- Transfer to a serving plate. Serve with your favorite entrée.
- Share and enjoy!
Steve says
May I suggest something to make your website even better & more practical?
Please add a PRINT BUTTON on every recipe.
Many of your readers probably want to actually try out your recipe, but in order to bring these instructions to the kitchen, we may want to print it out first so that they will be easier to follow.
Vanjo Merano says
I appreciate the suggestion, Steve. I am in the process of rolling this update for newer recipes. I also had the older recipes scheduled for the print button update and it should take effect soon.
Angie says
You can actually copy paste the recipe to microsoft word. That is what I always do. Thank you and God bless.
Shely says
Thanks to your recipe. My kids love it! God bless!
Vanjo Merano says
You are welcome.
Michelle Solomo says
Thanks for the recipe, this is my go to if I have left over rice. Living in Belgium I have to copy paste the print of you’re recipes because of the lbs, ounce, and cups (we do have measuring cups and table -teaspoons) and of course I copy paste the link on footnote.
Vanjo Merano says
I appreciate the feedback, Michelle. Have a wonderful day there in Belgium.
Charles says
A dear Filipina friend in Manila has turned me on to Filipino food. I’ve tried many recipes and always look here for authentic ones. I love buko pie!