Filipino Fried Garlic Rice (Sinangag)

We Filipinos love rice with our meals. There's definitely no denying that because a lot of Filipino dishes are cooked down in delicious, savory sauces that you'll want to scoop over some rice. This Fried Garlic rice or Sinangag is a staple in Filipino households and was something I really loved with a wide variety of ulam (viands) like adobo, sisig, tocino, and kare-kare growing up.

WHAT IS SINANGAG?

Fried Garlic rice, or Sinangag as we call it in Filipino, is one of the most common rice dishes you will find in Filipino restaurants and in Filipino households.

It's simply rice cooked with lots of garlic and some salt, to taste.

USING LEFTOVER RICE FOR SINANGAG OR FRIED GARLIC RICE

I find that the best is to use leftover rice (much like other fried rice recipes) since the grains are easily separated and aren't mushy. I also prefer to use white rice but other types of rice work well too--it's really up to your preference.

I could personally eat this plain but it's of course perfect with Filipino dishes such as:

• Adobo
• Filipino Kaldereta or 'Meat' Stew
• Mushroom Tocino
• Lumpiang Gulay or Fried Vegetable Spring Rolls
• "Pork" Barbecue
• Mushroom Tocino
• Crispy Tofu Sisig
• Bola-Bola (Filipino Meatballs)
• Lumpiang Shanghai
• Burger Steaks and Gravy
• Filipino Tofu Tapa
• Tofu and Mushroom Salpicao

WHAT YOU'LL NEED TO MAKE SINANGAG:

Garlic, lots of garlic!! Because garlic is life and it's what gives the rice its flavor.

And of course, leftover or cooked and cooled rice! If you're making rice specifically for fried rice, you can cook it with less water so that the grains come out a bit more chewy.

CAN I USE OTHER RICE?

Yes, of course! Feel free to use other rice or grains of your choice. Brown or red rice work well too but white rice is the best and what's usually used.

HOW TO COOK SINANGAG OR FRIED GARLIC RICE

• Heat a large wok or non-stick pan over medium high heat.
• Once hot, add in the oil. Add in the salt and mix into the oil.

• Add in the garlic and cook over medium heat until golden brown.

I like my garlic really crisp and golden brown but if you're not a big fan of crispy garlic, you can add the rice sooner.

• Add in the leftover cooked and cooled rice, and break apart any large chunks, if there are any.

• Mix the rice into the oil and garlic and leave to cook for 4-5 minutes over medium high heat. Feel free to season with more salt, to taste, if you’d like.

• Turn off the heat and enjoy with your favourite ulam (viand)!

I enjoyed my Mushroom Tocino with some Sinangag for a perfect hearty meal.

This Sinangag or Freid Garlic Rice is also one of my family's favourite ways to revamp leftover rice. When we have leftover rice from the previous day you can expect to see some fried garlic rice the next day for either breakfast or lunch.

MORE FILIPINO RECIPES YOU'LL LOVE

• Adobo
• Tofu Sisig
• Tokwa't Baboy
• Filipino Kaldereta or 'Meat' Stew
• Mushroom Tocino
• Fried Garlic Rice
• Lumpiang Gulay or Fried Vegetable Spring Rolls
• Filipino "Pork" Barbecue
• Filipino Spaghetti
• Burger Steaks and Gravy
• Filipino Tofu Tapa

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