Kickstart your day with this delicious Sinangag recipe! Each fluffy grain of rice is infused with robust garlic flavor and fragrance. Pair this Filipino garlic rice with anything, from eggs to sausages to salted-dried fish, for a satisfying breakfast, lunch, or even dinner!
What is Sinangag?
Sinangag or also known as Filipino garlic fried rice is a common every-day dish made with day-old cooked rice and then stir-fried in oil with loads of fried garlic bits. It is quick and simple to prepare yet delivers a hearty and flavorful rice dish. Not only is it delicious, but also a great way to use up leftover steamed rice from yesterday's meal. In fact, using chilled, day-old rice is the perfect way to get the rice to be firm and loose, which is the key to delicious fried rice.
Sinangag was a staple at our breakfast table when we were kids. I recall waking up to the lovely fragrance of garlic and hearing the skillet sizzle. It always makes my mouth water and my stomach rumble!
Sinangag, much like any other rice dish is very versatile. The possible combinations for this garlic fried rice are virtually limitless. It is popularly paired with beef pares or paired with an egg and meat, such as tapa, tocino, longganisa, or Spam, to make silog, an all-day breakfast combo meal which means "sinigang at itlog."
- Cooked long-grain rice - When cooked, long-grain rice usually comes out light, fluffy, and separate rather than clumped together. Basmati and jasmine rice are two of the best types of long-grain you can use.
- Oil- use oil with a high smoke point and a neutral flavor such as canola, peanut, or palm oil. You may use margarine or butter as alternatives.
- Garlic - The strongest flavor is produced when the garlic is minced finely. The garlic will also be dispersed uniformly throughout the rice when minced.
- Soy sauce - not only does it add an umami flavor, but it also gives the rice a touch of color. I used regular soy sauce for this recipe, but low-sodium works as well. You may also use liquid seasoning as a substitute.
- Salt - enhances the overall flavor of the dish.
Tips for cooking Sinangag
- A wok is ideal for cooking sinangag since it allows ample room to stir the rice. If unavailable, you may use a wide pan or pot.
- Use day-old rice, and refrigerate your leftover steamed rice overnight for the best results. It is firmer, easily separated, and also has less starch.
- Use your hands to separate the rice grains; wear gloves or lightly moisten your hands with water to prevent the grains from sticking. You may also use a fork to fluff and separate the grains.
- You can cook using freshly steamed rice if you don't have any day-old rice. You have two options: cook it with less water than usual, or spread the rice thinly on a baking sheet and place it in the refrigerator for a few hours to cool and dry out.
- Cook the minced garlic over low heat to prevent it from burning. Cooking it over low heat will also allow the oil to be infused with that delicious garlic flavor.
- Add ingredients like eggs, diced sausage, or bacon for more texture and flavor. Dump in leftover meats such as pork, chicken, or beef to make it a complete meal on its own.
- For vegan garlic rice, you may add tofu, green peas, and chopped scallions.
More Must-try Fried Rice Recipes!
Serving and Storing Notes
Although Filipino garlic rice is traditionally served as a breakfast item, you may enjoy it any time of the day. Aside from your favorite silog meal, you can also enjoy sinangag with adobo, beef salpicao, or chicken inasal.
Place leftovers in an airtight container and refrigerate for up to 3 days.
Sinangag (Filipino Garlic Rice) Recipe
- 6 cups cooked long-grain rice preferably day-old from the fridge
- 3 tablespoons oil
- 1 head garlic finely minced
- 1 teaspoon soy sauce or seasoning adjust as needed
- salt to taste
- 6 cups cooked long-grain riceBreak and loosen the grains of your day-old rice using your hand/s. It is easier if the rice is cold from the fridge.
- 3 tablespoons oil, 1 head garlicIn a skillet or wok, turn the heat to medium-low, add the oil followed by the garlic while oil is not hot yet.
- Cook garlic until limp and aromatic and starts to turn brown. Do not let it get too brown and crispy or it might taste bitter or burnt. Take about ¼ of the fried garlic and set it aside.
- 1 teaspoon soy sauce or seasoning, saltAdd the loosened rice and mix until well blended. Season it with seasoning and salt. Continue to cook while regularly mixing for 3-5 minutes or until rice is no longer moist and sticky and can be easily tossed.
- Transfer to a serving dish and top with the reserved toasted garlic.