Garlic Fried Rice (Sinangag)

Ingredients

• 300 g (about 2 cups)cooked long-grain rice
• 30 ml (2 tablespoons)olive oil
• 20 g (3 large cloves), mincedgarlic
• ¼ teaspoonsalt
• ¼ teaspoonwhite pepper

Instructions

1. 1

   Break up rice

   Use your hands to separate any clumps in the 300 g of cooked long-grain rice.

2. 2

   Fry the garlic

   Put the 30 ml of olive oil and 20 g of garlic in a large frying pan over medium-high heat. Stir regularly so the garlic browns evenly, and fry until most of the sizzling has subsided and the garlic is golden brown.

3. 3

   Reserve some garlic

   Lift half of the garlic out of the pan, leaving the oil behind.

4. 4

   Add the rice

   Add the rice and toss it until evenly coated with the oil and garlic.

5. 5

   Stir-fry rice

   Stir-fry until the rice is heated through. Season with ¼ teaspoon salt and ¼ teaspoon white pepper to taste.

6. 6

   Serve hot

   Serve the Sinangag hot, topped with the reserved garlic. Scallions can also be added for colour.

What is Sinangag?

Sinangag is Filipino garlic fried rice, often served as part of a breakfast with other dishes. This version keeps the ingredient list short, letting the rice absorb the flavour of garlic fried in oil.

The method also saves some crisp garlic for the finish, adding a more pronounced garlic flavour and a little contrast to the soft rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 222 calories, 3g protein, 30g carbs, 9g fat.

Most of the carbohydrates come from the rice, while the olive oil supplies most of the fat. The rice and garlic contribute a small amount of protein. Pair a serving with eggs or another protein and vegetables to make a more balanced plate.

Why use cooked rice?

Cooked long-grain rice is the foundation of the dish, and breaking up clumps before frying helps the grains coat evenly in the oil. Leftover rice is especially convenient because it is already cooked and ready to reheat in the pan.

Fry the garlic carefully

Garlic: Stir it regularly over medium-high heat so it browns evenly. Take it off the heat once it is golden; very dark garlic can taste bitter.

Oil: The olive oil carries the garlic flavour through the rice. Removing half the fried garlic while leaving the oil in the pan keeps those flavours in the dish and saves a crisp topping.

Get the right texture

Separate grains: Break apart clumps before the rice goes into the pan, then toss it to coat. This helps avoid patches that are oily or under-seasoned.

Doneness: Stir-fry until the rice is heated through. The grains should remain distinct rather than mashed together.

Keep the cook quick

The garlic browns quickly, so stay by the pan and stir as it cooks. Once the rice is added, keep tossing and stirring until it is hot, then season and serve.

What to serve with it

Serve Sinangag alongside eggs, vegetables or a savoury main for a fuller meal. A little sliced scallion can add colour, as suggested in the method.

Recipe notes & tips

• Separate the rice clumps before you start frying the garlic.
• Stir the garlic often to encourage even browning.
• Remove the reserved garlic as soon as it is golden.
• Toss the rice well so the grains pick up the garlic oil.
• Serve straight away for the best contrast between tender rice and crisp garlic.

Variations

• Add scallions: Scatter sliced scallions over the rice for colour.
• Use another oil: Replace the olive oil with a neutral cooking oil.
• Add chilli: Stir sliced chilli through the rice for heat.
• Add egg: Serve with a fried egg or stir cooked egg through the rice.
• Add vegetables: Toss in finely chopped vegetables and cook until hot.

Common mistakes to avoid

• Leaving rice clumped: Break it apart before it goes into the pan so it coats evenly.
• Burning the garlic: Stir regularly and remove it when golden brown.
• Discarding the oil: Leave it in the pan after reserving half the garlic to flavour the rice.
• Crowding the pan: Use a large frying pan so you can toss the rice evenly.
• Serving before heated through: Keep stir-frying until the rice is hot throughout.

How to store

Refrigerate leftovers promptly in an airtight container and use within 2 days. Reheat until steaming hot in a frying pan, stirring often; add a small splash of water if the rice seems dry.

Frequently asked questions