“Rice for breakfast?” were G’s first words when he walked in on me in the kitchen, busy with this garlic fried rice at 7:30 in the morning. Well, isn’t that really what sinangag is, using the leftover rice from yesterday’s dinner for next day’s almusal? Paired with eggs, tocino or daing, this garlic-reeked fried rice is simple, comfort food and just the right start for this Filipina’s Monday.
- 4 cups cold, cooked white rice
- ¼ cup oil
- 1 head garlic, peeled and minced
- salt and pepper to taste
- In a bowl, break cold rice to separate grains.
- In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 7 to 10 minutes or until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.
- In a wok or wide, heavy-bottomed skillet over high heat, heat 2 tablespoons of the oil until very hot. Add rice and cook, spreading the rice on entire cooking surface of pan for about 45 seconds or until grains start to sizzle and then tossing to redistribute. Repeat a few times until rice is heated through. Add garlic bits and stir to combine. Season with salt and pepper to taste.