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Sinangag Filipino Garlic Fried Rice

Sinangag Filipino Garlic Fried Rice

An intensely garlic fried rice! This is a popular side to almost all Filipino breakfast dishes. This recipe is made with day old white rice and a whole head of garlic.
Yield: 4 cups
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Breakfast, Side Dish
Cuisine: Filipino
Keyword: garlic rice, garlic fried rice, sinangag, filipino fried rice, filipino garlic rice
Servings: 6
Author: Maryanne Cabrera

Ingredients

  • 1 ½ Tablespoons grapeseed oil, or other neutral tasting oil*
  • 3 garlic cloves, thinly sliced
  • 1 head garlic, minced
  • 4 cups day old cooked Jasmine rice*, cold
  • 1 Tablespoon water
  • ¾ teaspoon kosher salt

Instructions

  • In a large skillet, heat ½ tablespoon oil over medium-high heat. Once oil is hot, add thinly sliced garlic cloves. Stir constantly to prevent garlic from burning or sticking together. Cook until lightly golden brown, about 3 minutes. Remove garlic chips using a slotted spot. Place on paper towel lined plate. Season with salt and set aside. Garlic chips will crisp up as it cools. 
  • Add remaining tablespoon oil to skillet and heat over medium heat. Once oil is hot, add minced garlic. Stir constantly to prevent garlic from burning. Cook for about 1 minute until garlic is fragrant and starting to brown. 
  • Add rice and water. Increase to high heat. Break up any clumps of rice. Toss mixture together to distribute garlic evenly. Season with salt. Cook for about 2-3 minutes until rice has been heated through. Serve immediately and garnish with fried garlic chips.
    All images and text ©The Little Epicurean.

Notes

  • Use grapeseed oil because it has a neutral flavor and a high smoke point temperature. Other oil suggestions include: rice bran oil, vegetable oil, and peanut oil.
  • Freshly cooked rice is moist and fragile. Chilled day old rice is dry and sturdy. If you don't have day old rice, chill fresh cooked rice in the fridge for a few hours. Once rice is cold, proceed with recipe.