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
- Slotted spoon
- Baking sheet (if using fresh rice)
- Knife
- Cutting board
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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