Sinangag
This classic Filipino garlic fried rice, or sinangag, is crispy, garlicky, and here to give last night’s rice its redemption arc. It’s a skillet-happy, no-frills kind of magic that takes humble leftovers and turns them into gold. Quick to make, easy to riff on, and packed with attitude.
Servings: 3 Cups
Calories: 305kcal
Cost: $3
Equipment
Ingredients
- 3 cups cooked rice white rice, jasmine rice, or other long grain varieties
- 2 tablespoons olive oil
- 2 tablespoons garlic minced
- 2 tablespoons garlic chives chopped
- ¼ teaspoon white pepper
- 1 teaspoon sugar
- ¾ teaspoon salt or to taste
Optional garnishes:
- 1 tablespoon fried shallots
- 2 teaspoons chives thinly sliced
- Cilantro leaves
Instructions
- Break up any clumps in the cooked rice with a fork or your hands until the grains are separated.
- Heat the olive oil in a large skillet over medium-high heat. After 90 seconds when the oil is hot, add the minced garlic. Cook for just 1–2 minutes, stirring frequently, until the garlic is fragrant and lightly golden.
- Add the rice to the skillet. Stir constantly for 4-5 minutes to heat the rice evenly until it’s lightly golden and crispy in some spots.
- Add the garlic chives, white pepper, sugar, and salt. Continue stirring for 2 minutes until the rice is well seasoned and thoroughly heated through.
- Transfer to a serving dish. Garnish with fried shallots, sliced chives, and cilantro leaves, if using.
Notes
🥶 Cold Hard Grains:
Use cold, day-old rice. Fresh rice steams and turns to mush. Let it chill overnight so each grain can crisp up like it was born for it.
🍳 Pan’s Labyrinth:
Use a large skillet, wok, or Dutch oven. You want surface area, not a steam room. Dutch ovens also help contain rogue splatters.
Nutrition
Calories: 305kcal | Carbohydrates: 48g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 585mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg