Sinangag (Garlic Fried Rice)
Filipino garlic fried rice is a delicious side dish you'll love for all meals. Hot and toasty with crisp garlic bits, this sinangag is the best use for leftover steamed rice.
Servings: 4 Servings
- 4 cups cold, cooked white rice
- 1/4 cup canola oil
- 1 head garlic, peeled and minced
- salt and pepper to taste
In a bowl, break cold rice to separate grains.
In a wide skillet over low heat, heat about 1/4 cup oil. Add garlic and cook, stirring occasionally until golden brown. With a slotted spoon, remove the garlic and drain on paper towels.
Remove excess oil except for about 1 to 2 tablespoons. Raise heat to high, swirling the oil to coat the surface of the pan.
Add rice and cook, spreading on the surface of the pan for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until rice is heated through.
Return 3/4 of the garlic and toss with the fried rice until evenly distributed.
Season with salt and pepper to taste.
To serve, transfer to a serving platter and top with the remaining garlic bits.
- Cook the garlic in low heat so they'll infuse the oil with flavor before browning.
- After the garlic has been browned, set burners on high heat before adding rice to prevent the grains from sticking to the surface and to give the dish a nice toasty flavor.
- Use cold, leftover cooked rice. Day-old rice has less moisture and firmer grains, making it easier to separate and prevents it from turning into mush when stir-fried. If you need to use freshly cooked rice, spread it out in a thin layer on a baking sheet and stick in the fridge for a few hours to dry out and completely cool.
Calories: 246.77kcal | Carbohydrates: 46.82g | Protein: 4.7g | Fat: 3.98g | Saturated Fat: 0.39g | Sodium: 2.77mg | Potassium: 83.37mg | Fiber: 0.78g | Sugar: 0.15g | Vitamin C: 2.19mg | Calcium: 28.47mg | Iron: 0.43mg