Garlic fried rice, or Filipino garlic fried rice called sinangag, is a staple dish that is served for breakfast and many other meals that go well with rice as a side dish. This is a great way to use leftover rice! Garlic fried rice can elevate any meal, and it’s very easy to make and requires only few ingredients.
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I ate a lot of garlic fried rice in the Philippines and can I tell you, it kinda never gets old. It pretty much goes with everything especially grilled chicken inasal and many beef dishes such as beef salpicao, bistek, or beef pares.
My favorite is garlic rice with air fryer salmon bites. So super easy and fast.
Garlic is one of those delicious flavor boosters that when fried, it’s crispy and adds tons of savoriness to any dish.
It’s rice gone a step up and guess what…you never have to throw away your day-old rice again!
If you’re wondering what to do with your leftover rice, this is it!
What is Garlic Fried Rice, aka Sinangag?
Sinangag is a traditional Filipino dish of garlic fried rice.
It is a popular breakfast staple in the Philippines and can be enjoyed with a variety of main dishes, such as tapa (marinated beef), tocino (sweet cured pork), or longganisa (Filipino sausage).
Essentially, garlic fried rice is made by sautéing cooked, leftover rice with chopped garlic until the rice grains are infused with the aromatic flavor of the garlic.
The result is a flavorful and fragrant rice dish that complements a wide range of Filipino flavors and many dishes of various cuisines.
WHATS GOOD ABOUT Garlic Fried Rice (sinangag)
- You can utilize leftover rice in an easy and flavorful way.
- Only requires rice, garlic, oil, and a little salt. That’s it! (I also add butter.)
- Sinangag is gluten free and has a vegan option.
Brief History of Garlic Fried Rice
Garlic fried rice, or sinangag, has a rich history in Filipino cuisine. While the exact origin of this dish is unclear, it has become a beloved staple in Filipino households.
In the Philippines, rice is a dietary staple, and sinangag offers a delicious way to repurpose leftover rice.
The dish’s roots can be traced back to the influence of various cultures that have interacted with the Philippines over centuries, including Chinese, Spanish, and Southeast Asian cuisines.
Fresh Garlic Only
Garlic, a versatile ingredient known for its strong flavor and health benefits, is a crucial component of sinangag.
It is believed that the Chinese introduced garlic to the Philippines, as garlic holds a significant place in Chinese cuisine.
Over time, the Filipinos incorporated garlic into their culinary traditions, leading to the creation of garlic fried rice.
Passing on the Recipe and Flavor
Apart from serving as a side dish, it is commonly enjoyed during breakfast with eggs for a hearty breakfast known as “silog” (short for sinangag and itlog, meaning rice and egg).
Today, sinangag continues to be passed down through generations and is cherished for its delicious taste, ease of preparation, and its ability to complement a wide range of Filipino flavors and cuisines.
INGREDIENTS
To make classic sinangag, you will need the following ingredients:
- Cooked rice – leftover rice
- Garlic cloves – minced or finely chopped
- Cooking oil – vegetable or avocado oil
- Salt – to taste
- Butter – This recipe takes it next level and adds a little butter for the perfect balance and carrying of flavor. Plant-based butter works too.
Add Ins and Variations
Above are the basic ingredients for traditional sinangag, but you can also add other ingredients according to your preference, such as:
- Scrambled eggs
- Chopped green onions or spring onions
- Soy sauce (for a slightly savory and umami flavor)
- Splash of fish sauce
- Oyster sauce (I love using vegan oyster sauce)
- Black pepper (for a hint of spice)
- make it into garlic ginger fried rice
- Put some soyaki sauce on top.
Remember that the quantities of the ingredients can vary depending on the amount of rice you are using and your personal taste preferences.
EQUIPMENT
- cutting board
- chef’s knife
- wok or frying pan
- spatula
- wire mesh strainer – collect the crispy garlic bits
- small bowl – collect the freshly made garlic oil
HOW TO MAKE Garlic Fried Rice
Follow these steps to make garlic fried rice.
- Heat your wok or pan first with low heat. When the pan is hot, then add the oil.
- Add your minced garlic and fry the garlic until it’s crispy golden brown. This should only take a couple of minutes. Be careful not to burn your garlic so be sure the flame is low-medium.
- Be sure to remove the fried garlic from the pan as soon as it is done (it will be light gold color) to prevent it from burning.
- Pour the garlic, and the oil, over a wire mesh strainer that is over a small bowl. You will now have separate garlic crispy bits in the strainer and garlic oil in the bowl.
- Boost the flame very slightly, add back the garlic oil, and add the leftover rice. Press down on the rice gently so it begins to break up.
- Toss the rice well so each grain gets coated with the garlic oil and separates. The goal is to achieve separated rice grains.
- Add a pat of butter.
- Add back the crispy fried garlic and sprinkle salt all over. Toss very well. Once the rice is well-coated and heated through, then serve!
Enjoy your flavorful and fragrant sinangag!
NOTES ON MAKING Garlic Fried Rice
- keep the flame lower at first so you don’t burn the garlic
- once the garlic is golden, it’s ready to remove
- add enough oil
- toss well and separate each grain of rice
- again, don’t burn the garlic
- save extra garlic crispies to use as a topping
WHAT TO SERVE WITH Garlic Fried Rice (sinangag)
Sinangag, or garlic fried rice, is a versatile dish that can be enjoyed with a variety of main dishes. I’ll also list NON-Filipino dishes to try this with!
Here are just a few traditional Filipino dishes that pair well with sinangag:
- All the “SILOGS” with fried eggs on the side for breakfast: For example, Tapsilog with Tapa (Marinated beef slices that are usually sweet and savory). Tocilog with Tocino (sweet cured pork). Even Spamsilog with crispy slices of spam.
- Longganisa: Filipino sausages made from ground pork, garlic, and various spices.
- Adobo: The famous Filipino dish made with tender meat (usually pork or chicken) cooked in a mixture of soy sauce, vinegar, garlic, and spices.
- Beef Pares: Tender beef cooked to perfection with a delectable sauce elevated by star anise that creates an aromatic and delicious dish that’s also kid friendly.
- Chicken Inasal: Grilled chicken marinated in a mixture of vinegar, calamansi juice, lemongrass, garlic, and spices. The smoky, char-grilled flavors of Chicken Inasal are enhanced by the garlic fried rice.
- Bangus: Fried or grilled milkfish, a popular fish in the Philippines.
I serve garlic fried rice as a side with many NON-Filipino dishes as well. Here are a few:
Feel free to explore and experiment with different combinations to find your personal favorite!
Garlic Fried Rice (Sinangag)
Equipment
- 1 wok or frying pan
- 1 spatula
- 1 small bowl
Ingredients
- 3 cups leftover cooked rice cold, leftover rice works best
- 6 cloves garlic minced; use only fresh garlic
- 3 tbsp oil vegetable or avocado oil
- 1 tbsp butter or plant butter
- salt to taste
Instructions
- Heat your wok or pan first with low heat. When the pan is hot, then add the oil.3 tbsp oil
- Add your minced garlic and fry the garlic until it's crispy golden brown. This should only take a couple of minutes. Be careful not to burn your garlic so be sure the flame is low.6 cloves garlic
- Remove the fried garlic from the pan by pouring it out over a mesh strainer that has a small bowl underneath it. Be sure to remove the garlic from the pan as soon as it is done and has a golden color to prevent it from burning.
- Take the garlic oil that has separated from the crispy garlic bits and return that oil back to the pan.
- Boost the flame just a little and add the leftover rice. Press down on the rice gently so it begins to breakup.3 cups leftover cooked rice
- Toss the rice well so each grain gets coated with the garlic oil and separates. The goal is to achieve separated rice grains.
- Add some butter and incorporate well.1 tbsp butter
- Add back the crispy, golden brown garlic. You can leave a little garlic leftover as a topping. Toss very well. Sprinkle salt all over to your taste. Toss very well. Once the rice is well-coated and heated through, then serve with some extra crispy garlic on top.Enjoy!salt
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