Recipe #21: SINANGAG (Garlic Fried Rice)

I love rice, and I think any true-blooded Filipino (or Asian) cannot live without it. I love garlic too. Although I don’t like it in my breath, there’s something about its pungent flavor that makes it a must-have ingredient for many Filipino dishes.

Combining the two, you get Sinangag na Kanin or Garlic Fried Rice — a very simple, quick, and flavorful rice dish that can be partnered with any breakfast dish, such as tocino, tapa, longganisa, hotdog, daing, and/or fried egg.

Sinangag-Fried-Rice


A few pointers when you prepare Sinangag na Kanin:

  1. Use rock salt. It gives out more flavor.
  2. Cook rice a night before, cool it down, then store it inside the fridge. It will be ready for frying the following morning. Of course, you can always use left over rice from last night’s dinner. Freshly cooked rice is not as good as the cold ones.
  3. Use lots of garlic. And I mean lots of garlic. Just make sure that you won’t burn them.

Sinangag na Kanin (Garlic Fried Rice) Recipe

You will need:

  • 1 tbsp cooking oil
  • 1 head garlic, minced
  • 6 cups cooked left over rice, granules separated
  • 1 tbsp rock salt
  • 1 tspn ground pepper

How to prepare:

  1. In a large wok on medium to high heat, sauté garlic. Immediately add rice to avoid the garlic from burning. Burnt garlic may taste bitter.
  2. Season with salt and pepper. Cook for about 5-10 minutes with constant stirring.
  3. Serve with your favorite morning meat dish.


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