This Filipino garlic fried rice will bring the delicious essence of Filipino cuisine to your table, which is ready within 15 minutes and only needs a handful of ingredients. Turn your leftover rice into a nourishing meal with this Sinangag recipe.
Also known as Sinangag in the Philippines, this garlic fried rice recipe is a common and quintessential part of their cuisine.
When I first heard about this meal, I thought it was the same as any fried rice dish, but without any veggies.
And that’s exactly what it is supposed to be, a minimalistic and low-effort recipe full of garlicky aroma and essentially made to accompany other meals.
It is generally served at breakfast or as a side dish, and paired with fried eggs, cured meats such as tocino or longganisa, and a vinegar dipping sauce.
This Filipino fried rice is a great way to spice up your meals and can be eaten at any time of the day.
Pair it with kali masoor dal, dal dhokli, paneer butter masala, or go full Filipino style, it just works!
FAQs
What type of rice is best for making Sinangag?
Normally long-grain rice such as Jasmine rice is used for making this fried rice for their firm texture that holds up extremely well when frying without becoming sticky.
Can I use freshly cooked rice to make Sinangag?
Traditionally Sinangag is made using a day-old’s cooked leftover rice, but if you are using freshly cooked rice, let them cool down properly so that they do not become mushy.
Can I customize the recipe with additional ingredients?
Yes, Sinangag can be customized with additional ingredients to suit your taste preferences. Common additions include diced onions, chopped green onions, diced bell peppers, or cooked protein such as chicken, shrimp, or tofu.
What should I do if my Sinangag turns out too dry?
Reheating the fried rice in a skillet with a tiny bit of oil or butter will help moisten it if it comes out too dry. You may also pour more water or broth over the rice and cover it with a lid to allow it to steam and absorb moisture again.
Tools You’ll Need
- Wok/Nonstick pan: Use a deep pan to make the rice.
- Spatula: To saute and stir.
Ingredients in This Filipino Garlic Fried Rice Recipe
Cooked Rice: Typically Jasmine rice or long-grain white rice is used in making Filipino fried rice, but normal basmati rice or basically any type of rice can also be used, given that it should be a day old to get the full sense of flavor.
Scallions: Also known as spring onions, they are ideal for this fried rice garlic recipe because of their mild and slightly pungent flavor. Also, the onion greens are used to add some fresh green color and crunch and are healthy.
Garlic: It is the hero of the dish, and this meal is overflowing with garlic’s fresh, aromatic, and savory flavor.
Oil: Use normal sunflower oil only, not any other kind, because it might infuse the flavor in the rice and ruin the rice’s taste.
Salt & Pepper
How to Make Filipino Garlic Fried Rice
Fry scallions and garlic:
Heat oil in the wok, and add garlic. Fry it till it turns golden brown on medium flame.
Add sliced scallions, and saute for 30 seconds on high flame.
Combine Rice:
Now add leftover rice into the mix and combine it properly with the oil, garlic, and scallions. Keep the flame on high, and spread the rice evenly so that they are fried evenly, and get subtly brownish.
Final Touches:
Garnish the rice with chopped onion greens, and serve it hot.
Tips & Variations
Add veggies: To make it more veggie-loaded, you can add diced onions, capsicum, and tomatoes. You can also add tofu, chicken, or eggs to make it protein-packed.
Use freshly cooked rice: I don’t recommend it because the flavor profile completely changes for the better when incorporated with leftover rice, but if you are craving it and don’t have leftover rice, you can cook it on the spot. Just remember to let them cool down thoroughly so they do not stick together when frying.
Serving Options
There are countless ways of serving Filipino fried rice and you can have it at any time of the day – breakfast, lunch, or dinner.
Pair it with protein: This fried rice is typically enjoyed with fried rice, pork, grilled chicken, or fish. You can also pair it with curries and lentils as well.
Vegetarian option: If you want to go the vegetarian and vegan route, pair it with fried tofu, green beans, or a fresh salad for a well-rounded healthy meal.
Make a meal out of it: This is the way I eat it. Top it with sliced tomatoes, chopped onions, fried carrots, and cabbage, and serve it as it is. You’ll get a nutritious meal without making an extra dish to pair it with.
How to Store
Sinangag can be stored in the refrigerator easily for 3-4 days by placing it in an air-tight container.
I prefer you avoid freezing it because the texture of the rice after thawing will alter and they’ll become mushy.
More Breakfast Recipes
- Hong Kong Fried Rice
- Cauliflower and Mushroom Recipe
- Mushroom Paneer Recipe
- Red Sauce Pasta
- Chapati Pizza
Please rate and comment if you make this Filipino garlic fried rice so I know how much you like it.
Filipino Garlic Fried Rice: Easy Authentic Sinangag Recipe
Equipment
- Wok/Nonstick Pan
- Spatula
Ingredients
- 3 tbsp Oil
- 12-15 cloves Garlic (chopped)
- 1 medium Spring onion bulb (finely sliced)
- Salt
- 2 cups Cooked rice (leftover)
- 3 tbsp Spring Onion greens (chopped)
Instructions
- Heat oil in the wok, and add garlic. Fry it till it turns golden brown on medium flame.
- Add sliced scallions, and saute for 30 seconds on high flame.
- Now add leftover rice into the mix and combine it properly with the oil, garlic, and scallions. Keep the flame on high, and spread the rice evenly so that they are fried evenly, and get subtly brownish.
- Garnish the rice with chopped onion greens, and serve it hot.
Notes
- Add veggies: To make it more veggie-loaded, you can add diced onions, capsicum, and tomatoes. You can also add tofu, chicken, or eggs to make it protein-packed.
- Use freshly cooked rice: I don’t recommend it because the flavor profile completely changes for the better when incorporated with leftover rice, but if you are craving it and don’t have leftover rice, you can cook it on the spot. Just remember to let them cool down thoroughly so they do not stick together when frying.
