Sinangag (Filipino Garlic Fried Rice)

Breakfast in the Philippines depends on sinangag, or cooked rice tossed with garlic and oil. For us, the smell of sinangag cooking is better than arousing to the aroma of coffee. This recipe may accumulate some positioned eyebrows from learned Filipino cooks since we don’t use additional rice to make it and we don’t use a rice cooker. Or maybe, we cook the rice in a pot on the broiler over incredibly low warmth. The rice partitions stay faultless and even to some degree dry—much like day-old rice—and hence they hold up to the increases of garlic chips and locally built garlic oil, which make the rice more solid and magnificent.

In the case that you’ve never had Filipino Garlic Fried Rice, by then you are leaving behind a significant chance. Garlic lifts this fundamental seared rice recipe, giving it a ground-breaking flavor that makes it a unimaginable side dish, paying little mind to what dinner you eat it for!


  • 2 teaspoons cooking oil
  • 2 huge eggs, beaten
  • 2 teaspoons cooking oil
  • 2 cloves garlic, minced
  • 4 cups chilly, cooked white rice
  • 1 tablespoon soy sauce
  • ¼ pound diced cooked ham


In a medium pot, heat the vegetable oil over medium warmth until the oil begins to sparkle. Line a plate with paper towels and set it close by.

Circumspectly unfilled the garlic into the hot oil and blend continually until the garlic is essentially beginning to delicately brown. Wipe out the skillet from the glow and use an opened spoon to move the seared garlic onto the paper towel–lined plate; spare the oil. Set both the garlic and the oil aside while you make the rice. (You can store the garlic chips and oil in secluded fixed shut holders in the cooler for up to seven days.)

Help the hot rice with a fork and toss it with 1/4 cup (60 ml) of the garlic oil and 1/2 cup (40 g) of the singed garlic chips. (You will have additional oil and chips for more rice; or offer them a chance the pansits and soups.)

Season the rice with salt and serve promptly or at room temperature, with the eggs, at whatever point needed.


You can similarly make sinangag using rice left over from your supper from the previous day. Basically heat the rice in a dish with a tablespoon or two of garlic oil. Exactly when the rice is hot, incorporate 2 tablespoons of the garlic and a shower of garlic oil.

Incorporate eggs and the sweet Filipino eased meat called tocino or the garlicky wieners called Lucban longanisa for a silog; it’s a brilliant breakfast.

What does rice / garlic rice mean to Filipinos/Asians ? How common is this rice?

Garlic rice, in any case called “sinangag,” is a significant staple in regular Filipino morning dinners (essentially like pandesal)– this started in the Philippines and you can find it in various Filipino American homes, restaurants, and modest food associations like Jollibee and Chowking.

It’s regularly filled in as what is assigned “silog,” a blend of the words “sinangag” and “itlog,” or egg. Indisputably the most standard assortments are longsilog (garlic rice, eggs, and longganisa, a sweet Filipino wiener), bangsilog (garlic rice, eggs, and burned milkfish called “bangus”), and tocilog (garlic rice, eggs, and tocino, reestablished pork stomach). Mother reliably made garlic rice to coordinate with green onion omelets.

Unlike the splendid burned rice found in Chinese diners or other Asian bistros, garlic scorched rice has four basic trimmings: oil, minced garlic, rice, and salt. The greatness of this side dish is its straightforwardness.

While a couple of individuals like to incorporate green flavors top, keeping it essential highlights the flavor and smell of the sauteed garlic. Since it’s conventionally joined with better or possibly saltier sustenances like tocino or bangus, having an essential side dish of garlic rice is an ideal technique to change the dinner.


Filipino garlic burned rice is usually served for breakfast with Filipino omelets and banana ketchup.

If you would favor not to make the omelets, you can similarly simply serve your burned rice polished off with scorched eggs.

Essentially contemplating a runny-yolk egg over this garlic-y goodness is adequate to send us to the kitchen to make another group!

In the event that you’re not eager about rice (or garlic) for breakfast, this dish makes a staggering lunch or light dinner.

A couple of individuals will incorporate vegetables (like peas) and meat (like cooked chicken or pork) to the garlic scorched rice to make it positively a gala in itself.

In the occasion that you’ve never had Filipino Garlic Fried Rice, by then you are leaving behind a significant chance. Garlic raises this clear singed rice equation, giving it a ground-breaking flavor that make it an unprecedented side dish, paying little heed to what feast you eat it for!

The way wherein you eat it, you need to look at this garlic rice equation!

What rice is best for fried rice?

Many people like to use long grain Jasmine rice for seared rice since it’s not as tenacious and the grains normally keep their shape. Nevertheless, I like the outside of medium and short-grain rice the most. I found that burned rice works for different sizes as long as you attempt to break the day-old rice grains before sautéing them.

Who invented garlic rice?

Sinangag or garlic rice is from the Philippines and customarily filled in as a morning supper side dish with eggs and a meat side, like Spam, burned fish, or reestablished pork stomach.

What are the different types of fried rice?

There are various kinds of scorched rice available depending upon the area. You can incorporate practically an endless proportion of trimmings to scorched rice. While standard Chinese scorched rice can have trimmings like carrots, peas, eggs, and soy sauce, Filipino burned rice is a simpler sort of seared garlic and rice.

Nutrition Facts

838.2 calories; protein 22.2g 44% DV; starches 148.9g 48% DV; fat 14.8g 23% DV; cholesterol 116.1mg 39% DV; sodium 649.5mg 26% DV. Full Nutrition.

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