Filipino Garlic Fried Rice is an underrated low profile side dish that's always talked about on the table. Growing up in Manila, garlic rice (or Sinangag as we call it) was a must for breakfast. It's a Filipino staple that I can eat truly with any dish! Even though this was normally served at breakfast, if there's garlic rice on the table I'd have that over plain rice any day.
For more Filipino recipes, check out this Adobo Chicken Wings recipe, this Arroz Caldo this Lumpia recipe, or these Beef Salpicao bites!
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Ingredients
- Rice: Day old jasmine rice works best for sinangag because it's had time to dry out, which helps prevent clumping and lets each grain absorb that garlic flavor. If you don't have day old rice, cook 1 cup of rice and then check out my trick on how to dry out the rice below!
- Garlic: I use about 15-20 cloves, an entire head of garlic! I know it will seem like a lot but you won't regret it! I prepare the garlic 2 ways: I mince some and smash some, giving you two different textures of garlic throughout the rice. The minced garlic gets into every spoonful, while the smashed pieces give you those nice garlic bites.
- Neutral Oil: I use avocado oil here to fry the garlic in, which flavors the oil you then use to cook the rice in. Any neutral oil with a high smoke point works.
- Butter: I love adding butter. It gives the rice a rich flavor.
- Salt: Just a few pinches is needed to bring out the flavor of the garlic and rice. Alternatively you could use fish sauce to add salt and extra umami flavor.
- Green onions: These aren't traditional but they add a nice flavor and color that brightens the dish.
*See recipe card below for full list of ingredients and quantities.
How to Make Garlic Rice
- Prepare the rice: If using day old rice, break up any clumps with your hands. If using freshly cooked rice, spread it on a baking sheet to cool completely and dry out slightly for about 30 minutes.
- Prepare the garlic: Separate the garlic cloves from the head. Take about half of the cloves and mince them finely. For the other half, place them on your cutting board and use the flat side of your knife to smash them, you want them crushed but still in larger pieces.
- Cook the garlic: In a large wok or skillet, heat the neutral oil over medium heat. Add the crushed garlic first and cook slowly until soft and fragrant, about 1 minute. Then add the minced garlic and cook for another 2-3 minutes, stirring frequently. Watch carefully to prevent burning! Remove about ⅓ of the fried garlic with a slotted spoon and set aside for topping.
- Fry the rice: Increase heat to medium-high. Add the rice, breaking up any clumps with a wooden spoon. Add the butter and a few pinches of salt (or a few dashes of fish sauce!) and toss everything together, making sure the rice is coated in the garlic-infused oil. Cook for about 5 minutes, stirring occasionally, until the rice is heated through and slightly crispy in spots. Taste and adjust with more salt or a few dashes of fish sauce if needed.
- Serve: Transfer to a serving bowl, top with the reserved crispy garlic bits and sliced green onions.
Isabelle's Tips
- If you don't have day old rice, you can cook fresh rice and once cooked, spread it on a baking sheet to let it cool. If you have the time, place in the refrigerator for 30 minutes to further dry out. This step really makes a difference to prevent clumping!
- The key to great garlic rice is cooking the garlic slowly and stirring constantly. Garlic burns quick and we don't want bitter garlic rice! If you notice it browning too fast, lower your heat or pull the pan off the burner for a few seconds.
- I prepare my garlic 2 ways:
- Minced: to make sure you have garlic in every spoonful
- Crushed: for a more intense garlic bite and a different texture
- Don't skip reserving some of the fried garlic for topping! Those crispy bits add wonderful texture and an extra punch of garlic flavor.
- If you want to make this for a crowd, it's easy to double the recipe. Just use a large enough pan so the rice isn't too crowded. You want room for it to fry properly.
- Make-ahead tip: You can prep the garlic ahead of time and store it in the fridge for up to 2 days. Just cook your rice when you're ready to serve.
Storage
- Refrigerator: Store leftover garlic rice in an airtight container for up to 3-4 days.
- Reheating: The best way to reheat sinangag is in a skillet with a little butter or oil to revive the flavors and textures. You can also use the microwave.
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Thanks so much!
Isabelle
Garlic Fried Rice
This Filipino Garlic Rice (Sinangag) is a staple in Filipino cuisine, made with day old jasmine rice fried in garlic-infused oil with butter. The rice is flavored with an entire head of garlic, prepared two ways for different textures, and finished with crispy garlic bits and green onions. This simple side dish takes just 20 minutes to make and goes well with any Filipino meal, from breakfast to dinner.
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Equipment
- large skillet or Wok
- wooden spoon
- Baking sheet (if using fresh rice)
- Knife
Ingredients
- 3 cups cooked jasmine rice day old and chilled (about 1 cup of uncooked rice)
- 15-20 garlic cloves about 1 whole head
- 3 tablespoons neutral oil
- 3 tablespoons butter
- ½ teaspoon salt or to taste
- 2 green onions thinly sliced (optional)
- Fish sauce optional, for extra flavor
Instructions
- Prepare the rice: If using day old rice, break up any clumps with your hands. If using freshly cooked rice, spread it on a baking sheet to cool completely and dry out slightly for about 30 minutes.3 cups cooked jasmine rice
- Prepare the garlic: Separate the garlic cloves from the head. Take about half of the cloves and mince them finely. For the other half, place them on your cutting board and use the flat side of your knife to smash them, you want them crushed but still in larger pieces.15-20 garlic cloves
- Cook the garlic: In a large wok or skillet, heat the neutral oil over medium heat. Add the crushed garlic first and cook slowly until soft and fragrant, about 1 minute. Then add the minced garlic and cook for another 2-3 minutes, stirring frequently. Watch carefully to prevent burning! Remove about ⅓ of the fried garlic with a slotted spoon and set aside for topping.3 tablespoons neutral oil, 15-20 garlic cloves
- Fry the rice: Increase heat to medium-high. Add the rice, breaking up any clumps with a wooden spoon. Add the butter and a few pinches of salt (or a few dashes of fish sauce!) and toss everything together, making sure the rice is coated in the garlic-infused oil. Cook for about 5 minutes, stirring occasionally, until the rice is heated through and slightly crispy in spots. Taste and adjust with more salt or a few dashes of fish sauce if needed.3 cups cooked jasmine rice, 3 tablespoons butter, Fish sauce, ½ teaspoon salt
- Serve: Transfer to a serving bowl, top with the reserved crispy garlic bits and sliced green onions.2 green onions
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Notes
- Day old rice is key for the right texture. If you don't have it, spread freshly cooked rice on a baking sheet to cool and dry out for at least 30 minutes, or refrigerate for 30 minutes.
- Watch the garlic carefully while cooking, it burns quickly and will turn bitter if overcooked.
- You can substitute fish sauce for salt to add more umami flavor.
- Green onions are optional but add nice color and freshness.
Nutrition
Calories: 248kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 362mg | Potassium: 106mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg
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