Rice Recipes
How to Make Perfect Garlic Fried Rice (Sinangag Filipino)?
Sinangag is a quintessential Filipino breakfast dish beloved for its fragrant garlic rice flavor. The key ingredients of rice, garlic, and oil create its signature aroma and taste. Sinangag is often served alongside other classic Filipino breakfast fare like tocino, longanisa sausage, and eggs. This article will guide you how to make garlic fried rice. So read on to learn all about this iconic garlic fried rice dish.
Table content
Ingredients and Equipment
To make great Sinangag at home, you’ll need just a few simple ingredients and basic kitchen tools.
Ingredients
- Rice – The best rice variety to use is day-old, leftover white rice. The starch content of the grains make it easier to achieve the classic texture of Sinangag.
- Garlic – Choose fresh garlic heads with tight, paper-thin skins. The cloves should be firm and free of sprouts or mold. More garlic equals more flavor!
- Oil – For frying, use a neutral vegetable oil like canola or sunflower with a high smoke point. Olive oil can also work well.
- Salt and pepper – Season to taste with salt and ground black pepper.
Equipment
You’ll need:
- A skillet or wok to stir-fry the rice
- A spatula or wooden spoon for tossing and stirring
- A cutting board and knife to mince the garlic
- A measuring cup for the rice and oil
- Optional: garlic press to save time mincing
Garlic Fried Rice (Sinangag Filipino)
Follow these steps for foolproof Sinangag every time:
Prep the Garlic
- Peel the garlic cloves from the head.
- Mince the garlic finely and evenly. You want a paste-like consistency.
- Pro tip: Use a garlic press for fast, easy mincing!
Cook the Garlic
- Heat 2-3 Tbsp oil in a skillet or wok over medium-high heat.
- Once hot, add the minced garlic.
- Stir-fry for 1-2 minutes until fragrant and just starting to brown. Don’t let it burn!
Add the Rice
- Add 4-5 cups of cooked leftover rice to the pan.
- Continue stir-frying for 7-10 minutes, breaking up any large clumps.
- The rice should take on a light golden color and absorb the garlic oil.
Finish and Serve
- Give a final seasoning with salt and pepper.
- Remove from heat when rice is heated through and has a toasted appearance.
- Fluff with a fork and serve hot! Enjoy your fresh, flavorful Sinangag.
Serving Suggestions
Sinangag is extremely versatile. Here are some delicious ways to enjoy it:
- With fried eggs, longanisa sausage, and tomatoes for a classic Filipino breakfast
- Stir in chicken, shrimp, or veggies for a quick garlic fried rice bowl
- Top with a fried egg and sliced avocado for a savory breakfast bowl
- Serve alongside grilled meats, fish, or tofu for dinner
- Stuff into omelets or sandwiches
- Enjoy on its own as a snack, light lunch, or late night bite
Get creative with ingredients and let the garlic rice flavors shine through. Sinangag pairs well with almost anything!
Comparison to Other Filipino Rice Dishes
How does Sinangag compare to other popular Filipino rice recipes?
| Dish | Key Ingredients | Texture | Flavor Profile |
|---|---|---|---|
| Sinangag | Garlic, oil | Fluffy, drier | Savory, aromatic garlic |
| Arroz Caldo | Chicken, ginger | Soft, saucy | Soothing, gingery |
| Kare-Kare | Peanut sauce | Sticky, tender | Rich, nutty, savory |
| Biryani | Spices, meat/veg | Fluffy, bold seasoning | Complex layers of spice |
| Paella | Seafood, saffron | Tender, moist | Briny, saffron undertones |
While Sinangag focuses on fried garlic rice, other Filipino rice dishes feature different ingredients, textures, and flavor combinations. Expand your rice repertoire.
FAQs: Garlic Fried Rice
How do you make fried rice not burn garlic?
To prevent garlic from burning when making fried rice, mince or slice it finely and add it toward the end of cooking. You can also sauté it briefly in oil before adding other ingredients. Lowering the heat helps too.
Why do you cool rice before making fried rice?
It’s best to cool cooked rice completely before making fried rice. This prevents it from getting mushy or sticky when stir-fried. The individual grains stay separate and the texture remains light and fluffy.
Is it okay to put vinegar in fried rice?
Yes, adding a small amount of vinegar to fried rice is fine and gives it a tasty tang. Rice vinegar or white distilled vinegar work well. Add about 1-2 tsp near the end of cooking. Too much can make it taste acidic, so add lightly. Stir it in gently to distribute evenly.
Conclusion: Garlic Fried Rice
With just a few pantry staples, you can make the iconic garlic fried rice dish Sinangag at home. Savor its aromatic, savory garlic flavor on its own or paired with anything from meats to eggs. Vary the ingredients to customize it. Leftovers keep well for quick meals. Now go enjoy this cherished Filipino breakfast and comfort food! Expand your rice horizons by trying other Filipino rice recipes too.
Ingredients
- Required Ingredients:
- Cooked Rice: 2 cups of cold, cooked white rice is typical (leftovers are perfect)
- Oil: 1-2 tablespoons of neutral oil for frying (vegetable oil, canola oil, etc.)
- Garlic: 5-10 cloves, minced (depending on desired garlic intensity)
- Salt: ½ teaspoon to 1 teaspoon, to taste
- Optional Ingredients:
- Protein: You can add cooked and chopped protein like diced ham, shredded chicken, or crumbled sausage for a more filling dish.
- Other options include chopped shrimp, tofu, or vegetarian crumbles.
- Vegetables: Chopped vegetables like onions, bell peppers, carrots, or green beans can be added for extra flavor and texture.
- Seasonings: Ground black pepper, a sprinkle of soy sauce, or a dash of fish sauce (use sparingly due to sodium content) can be added for extra depth of flavor.
Instructions
- Heat the Oil: In a large wok or skillet, heat the oil over medium heat.
- Sauté the Garlic: Add the minced garlic and cook for about 30 seconds to 1 minute, until fragrant and lightly golden brown. Be careful not to burn the garlic, as it will turn bitter.
- Add the Rice: Add the cold, cooked rice to the pan. Using a spatula or turner, break up any clumps of rice and spread it out evenly in the pan.
- Fry the Rice: Increase the heat to medium-high and fry the rice for 3-5 minutes, stirring constantly. The goal is to heat the rice through and get some crispy bits on the edges of the rice grains.
- Season and Taste: Season the rice with salt to taste. You can start with ½ teaspoon and add more to your preference. Optional: Add a sprinkle of ground black pepper, a dash of soy sauce, or a tiny amount of fish sauce (be mindful of sodium content) for additional flavor.
- Serve Hot: Remove the pan from the heat and serve the garlic fried rice immediately. It's best enjoyed hot!
Notes
- Using Cold Rice: Cold, leftover rice is actually preferred for Sinangag as it tends to fry better and results in a less mushy texture. If you only have freshly cooked rice, spread it out on a baking sheet or large plate and let it cool completely before using it for Sinangag.
- Adjust Garlic Quantity: The amount of garlic can be adjusted based on your preference. Start with 5 cloves and add more for a stronger garlic flavor.
- Incorporate Protein and Vegetables (Optional): If you're using protein or vegetables, cook them separately before adding them to the rice in step 4. This ensures they are properly heated through.
- Leftovers: Leftover Sinangag can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until warmed through.
Nutrition Facts
Garlic Fried Rice (Sinangag Filipino)
Serves: 2-3 servings
|
Amount Per Serving: 1 cup
|
||
|---|---|---|
| Calories | 300-400 | |
| % Daily Value* | ||
| Total Fat 10-15g | 15.4% | |
| Saturated Fat 3-5g | 15% | |
| Trans Fat 0g | ||
| Cholesterol Negligible | 0% | |
| Sodium 200-400mg | 8.3% | |
| Total Carbohydrate 40-50g | 13.3% | |
| Dietary Fiber 1-2g | 4% | |
| Sugars 1-2g | ||
| Protein 5-10g | ||
| Vitamin A Low | Vitamin C Low | |
| Calcium 2-5% | Iron 5-10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me