Sinangag (Filipino Garlic Fried Rice)
Sinangag (si-NA-ngag) is the cornerstone of Filipino breakfast, transforming humble leftover rice into a aromatic, garlicky masterpiece that's served throughout the day. This comprehensive guide will teach you how to make perfectly toasted, garlic-studded rice that rivals your favorite restaurant's version.What is Sinangag?Sinangag, also known as garlic fried rice or "sinangtulad" in some regions, is a Filipino breakfast staple that forms the foundation of the famous "-silog" meals (e.g., tapsilog, longsilog, tocilog). The term comes from the Tagalog word "sangag," meaning to fry 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
Nutrition
Calories: 124kcalFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1g
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