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
Servings: 6
Calories: 177kcal
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.
Nutrition
Calories: 177kcal, Carbohydrates: 32g, Protein: 3g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Sodium: 293mg, Potassium: 62mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 1IU, Vitamin C: 2mg, Calcium: 22mg, Iron: 0.3mg