The secret to a good Sinangag Recipe is to coat your hands with salt and manually loosen the rice before stir-frying. You can also add some fried Garlic chips as a garnish to your Sinangag.
Course Side Dish
Cuisine Filipino
Keyword Fried rice, sinangag
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Calories 254kcal
Author Joost Nusselder
Cost $1
Ingredients
4cupscold, cooked white rice
½cupoil
1headgarlicpeeled and minced
salt and pepper to taste
Instructions
In a bowl, break cold rice to separate grains.
In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.
In a wok or wide, heavy-bottomed skillet over high heat, heat 2 tablespoons of the oil until very hot. Add rice and cook, spreading the rice on the entire cooking surface of the pan for about 45 seconds or until grains start to sizzle and then tossing to redistribute. Repeat a few times until rice is heated through. Add garlic bits and stir to combine. Season with salt and pepper to taste.
Notes
Fried rice is best with previously-cooked, cold rice from the day before. If starting with freshly-cooked rice, distribute rice on a shallow baking sheet and refrigerate, uncovered, for about 1 to 2 hours to dry out moisture.