Garlic Fried Rice
Description
Every Filipino morning begins with the comforting aroma of garlic sizzling in oil. Sinangag—our simple garlic fried rice—is the foundation of the traditional silog breakfast plates (like tapsilog with cured beef, or longsilog with sweet sausages). In my Lola’s kitchen, leftover rice never went to waste; it was transformed the next day into a golden, garlicky canvas that made every meal feel special. But sinangag isn’t just for breakfast—it’s good anytime of day, and it makes the perfect companion to hearty Filipino dishes like Chicken Adobo, where the rice soaks up every savory, tangy drop of sauce.
Ingredients
Instructions
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Prepare the rice: Break up any clumps in the cold rice with a spoon or your hands so the grains are loose and separate.
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Fry the garlic: In a large wok or skillet over medium heat, warm the oil. Add the garlic and cook until golden brown and fragrant, about 1–2 minutes. Be careful not to burn—it should be crisp and aromatic. Remove a spoonful of the fried garlic and set aside for garnish.
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Toss the rice: Add the rice to the pan, stirring to coat every grain with the garlic oil. Season with salt and pepper. Stir-fry for 4–5 minutes, pressing down with your spatula to heat through and develop a slight toast.
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Finish and serve: Transfer to a serving platter, sprinkle with the reserved garlic and green onions, and serve hot alongside eggs, cured meats, or your favorite Filipino breakfast dish.
Maricel's Tips
Maricel's Tips
If you want extra crunch, top with fried shallots—or drizzle with a touch of toyo (soy sauce) for deeper flavor. But the soul of sinangag lies in its simplicity: garlic, rice, and love.
