Growing up in our small Filipino kitchen, the sound of garlic hitting hot oil at 6 AM was better than any alarm clock. My father, still in his white sando and checkered shorts, would expertly toast the bawang until our entire house smelled like heaven.
This Filipino Sinangag recipe, his signature Filipino garlic fried rice that turned our leftover kanin into breakfast gold, is the exact same one he taught me when I was nine, standing on a little bangkito just to reach the kawali.
Today, as I make this for my own family, that familiar aroma still brings me back to those precious mornings, watching Papa meticulously brown each piece of garlic.
Whether you’re craving the ultimate silog breakfast or looking to transform last night’s rice into something still delicious, this foolproof sinangag recipe captures that authentic Filipino breakfast experience that’s been satisfying Filipino families for generations.
Why You’ll Love This Recipe
- Authentic Flavor: Learn the secrets to achieving that distinctive Filipino breakfast taste
- No Waste: Perfect way to transform leftover rice into something magical
- Quick & Easy: Ready in just 20 minutes with minimal ingredients
- Versatile: Pairs perfectly with any protein for a complete “-silog” meal
- Cost-Effective: Uses basic pantry ingredients
- Restaurant Quality: Make garlic rice that rivals your favorite carinderia
Sinangag (Filipino Garlic Fried Rice)
Equipment
- Large wok or wide skillet (kawali)
- Wooden spoon or spatula (sandok)
- Garlic crusher (optional)
- Small strainer or slotted spoon
- Paper towels
Ingredients
- 4 cups cold cooked white rice kanin
- 1 whole head garlic bawang, peeled and finely minced
- ¼ cup cooking oil neutral-flavored like canola
- Salt asin to taste
- Fresh ground black pepper paminta to taste
- Optional: 2 stalks green onions dahon ng sibuyas, finely chopped
Instructions
- Begin by breaking apart the cold cooked rice to separate the grains and remove any lumps. Day-old rice (pinatuyo) works best as fresh rice can become mushy. Peel and finely mince an entire head of garlic (dikdikin ang bawang), ensuring uniform, small pieces for even cooking.
- Heat ¼ cup of neutral cooking oil in a large wok or skillet (kawali) over low heat (kaunting apoy). Add the minced garlic (bawang) and stir constantly until it turns golden brown (kulay ginto), about 2-3 minutes. Watch carefully to prevent burning. Remove the toasted garlic with a strainer, leaving the garlic-infused oil in the pan. Place garlic on paper towels to drain.
- Increase heat to high (malakas na apoy), leaving about 2 tablespoons of the garlic-infused oil in the pan. Once the oil is very hot, add the cold rice and spread it in an even layer. Let it toast for 45 seconds without stirring – listen for the “singing rice” sound that indicates it’s getting crispy.
- Toss the rice and repeat the toasting process 3-4 times. Add back about three-quarters of the toasted garlic, season with salt (asin) and pepper (paminta) to taste. Toss until well combined and heated through.
- Transfer to a serving dish and top with the remaining toasted garlic. Optionally garnish with finely chopped green onions (dahon ng sibuyas). Serve hot with your choice of protein and fried egg for a complete silog meal.
Tips from Lola’s Kitchen
- “Pinatuyo” (day-old) rice is best – fresh rice will become mushy
- Never wash the rice before frying – moisture is the enemy
- Use tons of garlic – there’s no such thing as too much
- Low and slow for garlic toasting prevents bitterness
- Listen for the “singing rice” sound – when it sizzles, it’s getting crispy
Traditional Serving Suggestions
- Classic -silog combinations:
- Tapsilog (with beef tapa)
- Longsilog (with longganisa)
- Tocilog (with tocino)
- Always served with fried egg (pritong itlog)
- Best enjoyed with:
- Spiced vinegar (suka)
- Banana ketchup
- Fresh tomatoes and cucumber
Troubleshooting
- Mushy Rice:
- Cause: Too fresh or too wet rice
- Solution: Spread on baking sheet, refrigerate 1-2 hours
- Burnt Garlic:
- Cause: Heat too high, inconsistent stirring
- Solution: Use low heat, stir constantly
- Rice Sticking:
- Cause: Pan not hot enough
- Solution: Ensure pan is very hot before adding rice
Ingredient Alternatives
- Jasmine Rice → Any long-grain rice
- Canola Oil → Vegetable oil, coconut oil
- Fresh Garlic → Garlic powder (1 tbsp, but fresh is better)
- Add-ins:
- Egg (itlog)
- Day-old adobo flakes
- Crushed chicharon
Storage & Reheating
- Store in airtight container (lalagyan)
- Refrigerate up to 3 days
- Reheat methods:
- Pan-fry with a little oil
- Microwave with damp paper towel
- Steam for 2-3 minutes
Regional Variations
- Sinangag sa Gata (Bicol Region)
- Addition of coconut milk
- Extra spicy with siling labuyo
- Bagoong Rice (Manila Style)
- Added shrimp paste
- Topped with green mangoes
- Muslim Garlic Rice (Mindanao)
- Uses butter instead of oil
- Added turmeric
FAQs
Q: Can I use fresh rice? A: While possible, day-old rice gives better results. If using fresh, cool completely and dry in fridge. Q: How much garlic is too much? A: It’s personal preference, but traditionally, more is better. One head per 4 cups is standard. Q: Can I make this ahead? A: Yes! It reheats well and some say it tastes better the next day. Q: Why is my rice mushy? A: Likely too much moisture or using fresh rice. Use day-old rice and ensure it’s completely cool.
Sinangag (Filipino Garlic Fried Rice)Nutrition
The Story Behind Sinangag (Filipino Garlic Fried Rice)
In Filipino homes, where rice is life, nothing signals the start of a perfect morning quite like the intoxicating aroma of garlic being toasted to golden perfection. Sinangag, our beloved garlic fried rice, was born from the practical wisdom of Filipino households where waste was never an option and leftover rice was transformed into something magical the next day.
This humble dish traces its roots to the resourceful Filipino home cooks who discovered that day-old rice, when fried with an abundance of garlic, didn’t just salvage yesterday’s leftovers – it created something even more delicious. The practice became so deeply embedded in Filipino culture that many would intentionally cook extra rice for dinner, anticipating the garlicky breakfast to come.
The popularity of sinangag soared with the rise of “silog” meals in the 1970s, a combination that pairs this garlic fried rice with various proteins and a sunny-side-up egg. Whether it’s tapsilog (with cured beef), longsilog (with Filipino sausage), or tocilog (with sweet pork), the garlic rice remains the heart of these beloved breakfast combinations.
Unlike other Asian fried rice variations that often incorporate numerous ingredients, sinangag’s beauty lies in its simplicity. The magic happens when humble ingredients – garlic, rice, oil, salt, and pepper – come together through a technique passed down through generations. It’s this minimalist approach that allows the toasted garlic to shine, creating a breakfast staple that has sustained Filipino families from humble countryside homes to bustling city kitchens.
Today, while modern Filipino restaurants worldwide are reimagining traditional dishes, sinangag remains largely unchanged – a testimony to its perfection in simplicity. From street-side carinderias to high-end Filipino restaurants, the distinctive aroma of garlic being toasted for sinangag continues to be one of the most beloved scents in Filipino cuisine, evoking memories of family breakfasts and the comfort of home cooking.
The dish’s enduring popularity also speaks to the Filipino principle of “zero waste” cooking, showing how necessity and creativity can transform humble leftovers into a dish so beloved that it’s now deliberately planned for rather than merely a way to use up extras. In many Filipino households, the sound of garlic hitting hot oil at dawn remains the ultimate breakfast alarm clock, promising a satisfying meal to come.
