The best Filipino Garlic Fried Rice is savory, garlicky, and easy to make. Make this Sinangag to transform your leftover rice in 10 minutes.
I grew up with this fried rice in the Philippines since my Mom can whip this up in 10 minutes for a rush-hour breakfast! Until now, this is still a breakfast staple in our house, and this is still my ultimate favorite out of all fried rice because of the simplicity and aroma of garlic in this dish.
you will love this
- Saving your leftover rice and transforming it to the next level with delicious and savory garlic fried rice.
- Fast, quick, and easy. I am not exaggerating if I tell you that you just need 10 minutes to make the best sinangag. You only need one pan to make cleaning a lot easier.
- I will bet that all the ingredients are right in the comfort of your own kitchen.
- If you love this recipe, make sure to check out my Cooked White Rice and my Mushroom Vegetable Fried Rice.
How to make this
Since this is a quick and easy fried rice recipe, be sure to prep and gather the ingredients that you need before starting cooking.
Heat a large wok or skillet over medium-high heat. Saute minced garlic in cooking oil until light brown and aromatic. Be sure to stir often to avoid burning the garlic.
Add rice, salt, and black pepper and stir until the rice is coated in garlic oil. Break apart big clumps of rice with a spatula if there are any. Cook it undisturbed for 3 minutes, then stir a few times until cooked through. Adjust the seasoning accordingly. Serve and enjoy!
- If you plan to make fried rice right after cooking, fluff it up and leave it on the counter to rest until you’re ready to cook. Freeze for a few minutes to firm it and achieve the leftover rice texture.
- If you have day-old rice from the fridge, I would suggest using a rice paddle to break up the clumps of rice so it will cook evenly on the pan, or you can simply use clean fingers to break up the rice grains, too.
- The key to good fried rice is cooking the rice undisturbed in medium-high heat. So, once you stir your rice to get it coated in the tasty garlic oil, leave it alone for 3-5 minutes so that it starts to develop a nice crust on the bottom of the pan.
Questions and Answers
Fried rice originated in Yangzhou in the eastern Jiangsu province of China. Stir-frying is a common technique of cooking fried rice introduced by the Chinese, and it is now popular across Asia.
Fried garlic rice, or Sinangag as we call it in Filipino, is a fried rice dish made by stir-frying cooked rice with lots of minced garlic.
It is critical to use old rice than newly cook rice because leftover white rice undergoes a process called retrogradation, in which the starch molecules form crystalline structures that make the grains firm enough to withstand the second round of cooking.
There are a few different seasonings that make fried rice taste just right. The essential sauces to add are soy sauce, hoisin sauce, oyster sauce, and fish sauce in fried rice. Make sure to add a smaller portion at a time. Garlic is such an excellent aromatic to make fried rice taste better.
What to serve with it
Storage: Store garlic fried rice once it is cool completely in an air-tight container in the refrigerator. You can freeze leftover fried rice in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat the next morning.
Reheating: Reheat leftovers in a saucepan with a tablespoon of cooking oil, stirring often until warm through.
Filipino Garlic Fried Rice
- 1 Wok or skillet
- 4 cups cooked fried rice
- 4 tablespoons cooking oil
- 8 cloves garlic
- ¼ tsp salt
- ¼ tsp black pepper
- Heat cooking oil in a large wok or skillet over medium-high heat. Saute minced garlic until light brown and aromatic.
- Add rice, salt, and black pepper and stir until the rice is coated in garlic oil. Break apart big clumps of rice with a spatula if there are any. Cook it undisturbed for 3 minutes, then stir one more time. Adjust the seasoning accordingly.