Sinangag or Garlic Fried Rice is basically a fried rice infused with lots of garlic. This is a staple in a typical Filipino household during breakfasts where it is usually paired with anything fried like eggs, tapa (beef seasoned in garlic and vinegar), tocino (fried sweet pork), longaniza (Filipino style sausage), hotdogs, daing (fried dried fish) and tinapa (fried smoked fish) to name some. Having said that it can also be enjoyed anytime of the day, like lunch and dinner what’s important is that there is always bahaw (leftover rice) to make some.
Cooking this is quite simple and like I mentioned above like any fried rice you need to use left-over fried rice which long grain and not the sticky variant for good results. Once you have it all you need is oil and lots of garlic and you’re all good to go. The aroma of this is amazing, the fried garlic in the morning is the Filipino’s equivalent to freshly baked bread in the West, and it’s such a nice aroma to wake up to.
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- 4 cups leftover white rice
- 6-8 cloves garlic, pounded using mortar and pestle
- sea salt
- freshly ground black pepper
- Using your hands try to separate cooked rice into individual grains rather than big chunks, this will make your stir frying easy.
- Place a large wok in high heat, add enough oil to lightly cover the surface of your wok.
- If the wok starts smoking, lower the heat then add the garlic and fry until it turns golden brown.
- Add the rice then continuously stir fry for 10 - 15 minutes.
- Season with sea salt and freshly ground black pepper.