Recipe: Sinangag (Garlic Fried Rice) - 4 recipes

Sinangag is indeed garlic fried rice, and like most dishes, will vary wildly from family to family (how many versions of mashed potatoes are out in the world?). Some families add a touch of soy or other liquid seasoning (mama sita's, knorr, or maggi), some add egg, vegetables, or meat to the rice; the ratio of rice to garlic will vary wildly; some boost fresh garlic with garlic powder; and the techniques vary as well.

Typically it's a dish made for breakfast using leftover rice from the night before, and any other scraps hanging out in the fridge (hence, why sometimes vegetables and meat might be thrown in like the chinese fried rice most are familiar with). If you don't have leftover rice, use freshly cooked rice cooked with slightly less water, spread the rice out on a sheetpan and refrigerate for a while before using. It is a fundamental component of a family of breakfast dishes composed of garlic fried rice alongside a fried egg called "silog" - a portmanteau of [si]angag and it[log] (egg in Tagalog), typically served with a protein, and a few slices of fresh tomato and cucumber. Depending on what meat is served, the name of the dish changes slight (for example, with the common filipino sausage longanisa, the dish is called "longsilog," with ham, "hamsilog," with bacon, "bacsilog," etc.).

SINANGAG (GARLIC FRIED RICE)

1/4 cup oil
4 cups cold, cooked white rice (1 1/2 cups uncooked rice)
1 head garlic, peeled and minced
salt and white pepper to taste

In a wide skillet or work on a low heat, add about 1/4 cup oil. Add garlic and cook, stirring occasionally until golden brown. With a slotted spoon, remove about 1/4 of the garlic set aside. Add rice and increase heat, spread the rice around the surface on the pan and cook for a few minutes until the grains start to sizzle. Mix and continue until all the rice has been heated through. Season with salt and pepper to taste. Serve with reserved garlic bits.

GARLIC FRIED RICE (SINANGAG)

2 tbsp olive oil or oil of choice
3-5 cloves garlic, peeled and crushed
3-4 cups day-old rice or refrigerated/chilled left-over rice, (or however much you have)
1-2 tbsp soy sauce, adjust to taste and based on the amount of rice
salt, adjust to taste
2 eggs, beaten
handful frozen peas and corn, (or whatever vegetables you have at hand)

Heat about a 1-2 tablespoons of oil in a pan or wok. Saute the garlic until aromatic. Don't let the garlic burn. Add the cold rice and fold and press repeatedly to break the grains apart. Cook until warmed up. Season with a little salt. Add the soy sauce and mix with the rice until most of the grains are coated. You may scramble the eggs in another pan and just add it later after it's been cooked. But if you have a big enough wok or wide enough pan, create a well/space in the middle of it by pushing the rice to the side. Spray a little oil in the middle and then pour the beaten eggs. Let it set. When the eggs have set enough, flip it over then begin to mix it with the rice breaking it up as you do so. Thereafter, add the frozen peas and corn and continue to stir until the veggies are cooked about 2-3 minutes. Season the rice with more soy sauce or salt as desired.

GARLIC EGG FRIED RICE (SINANGAG)

1 bulb garlic, finely chopped
2 tbsp vegetable oil add more as needed
4 cups (packed) cooked day-old white rice
3 whole eggs, beaten
salt to taste
2 tsp liquid seasoning or soy sauce, optional

In a nonstick pan, heat oil until just warm. Make sure it's not too hot to prevent burning the garlic. Add garlic and season with a pinch of salt. Stir-fry until it turns golden brown. Remove about 1\/4 of the toasted garlic and set aside. Add more oil, as needed. Add rice and season with salt. Cook until texture turns lightly chewy, about 5 to 10 minutes. Stir and toss every now and then but not constantly. This will allow the rice granules to lightly toast whenever it touches the bottom of the pan. Push rice to the side of the pan. Add 1 tablespoon oil. Slightly tilt the pan so the oil stays on the other side. Pour beaten eggs. Let it cook until slightly set. Stir to break into small pieces then combine with the rice. Sprinkle soy sauce or liquid seasoning if preferred. Cook for another 2 minutes. Garnish with reserved garlic and toss.

GARLIC FRIED RICE

1/4 cup vegetable oil
6 garlic cloves, sliced in thin slivers
4 garlic cloves, finely chopped
4 cups cooled cooked jasmine rice
1\/2 tsp kosher salt
1 tbsp seasoning soy sauce
Freshly-ground black pepper (optional)
Chopped scallions (optional)

Over low fire, heat vegetable oil in a skillet and fry garlic slivers until golden brown. Reserve the garlic chips. Using the same skillet, saute minced garlic until fragrant. Add rice and season with salt, soy sauce and fresh ground black pepper. Cook until rice is warmed through and crispy in spots.