Sinangag (Garlic Fried Rice) is the easiest and most delicious fried rice you can make with all the garlicky goodness. It's a versatile dish that goes well with most Filipino favorites, making your meal extra special.
Rice is an essential part of every Filipino meal. Sinangag plays a starring role in the popular "silog" combination, typically enjoyed during breakfast. It is coined from the words sinangag (fried rice) and itlog (egg), served alongside proteins like tapa (Tapsilog), pork tocino or chicken tocino (Tocilog), or longganisa (Longsilog).
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Ingredients you'll need
Notes and substitutions
- White rice: Use medium- or long-grain rice, such as Jasmine rice. It is ideal to use leftover or day-old rice, but fresh-cooked rice that is not overcooked or too wet will also work.
- Garlic: If you love a strong garlic taste, feel free to add more or use fried garlic to top it off. You can use less if you want it milder.
How to make this recipe
Step 1: Break up the rice with a fork. If you're using freshly cooked rice, spread it to cool for a few minutes.
Step 2: Heat a wok or skillet over medium heat. Add the oil and butter, then add the garlic.
Step 3: Sauté until it becomes fragrant and turns golden brown, about a minute. Be careful not to burn the garlic.
Step 4: Add the rice to the pan and toss it together with the garlic. Break up clumps and ensure the garlic gets evenly distributed.
Step 5: Continue cooking for a few more minutes until the rice is heated through, stirring occasionally to prevent sticking or burning. Season with salt and pepper to taste. Turn off the heat.
Serve sinangag in your favorite "silog" combination with Achara (Pickled Green Papaya), tomatoes, cucumbers, and a spiced vinegar dipping sauce. Alternatively, pair it with Beef Salpicao or other Filipino favorites for a hearty meal.
Recipe FAQs
Medium- or long-grain rice, such as Jasmine rice, works particularly well for fried rice dishes like sinangag. Your everyday white rice should also work as long as it's not overcooked, too mushy, or moist.
Yes, you can use them interchangeably in this recipe. Margarine usually has a milder flavor, but it won't be an issue. Alternatively, you can skip the margarine and just use extra oil.
Other rice recipes you may like
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📖 Recipe
Sinangag (Garlic Fried Rice)
Equipment
- Wok, skillet, or sauté pan
Ingredients
- 2 tablespoons olive oil sub: neutral oil
- 2 tablespoons butter
- 1 head garlic minced (see note)
- 6 cups cooked white rice (see note)
- Salt and pepper to taste
Instructions
- Break up the rice with a fork. If you're using freshly cooked rice, spread it to cool for a few minutes.
- Heat a wok or skillet over medium heat and add the oil and butter.
- Sauté the garlic until it becomes fragrant and turns golden brown, about a minute. Be careful not to burn the garlic.
- Add the rice to the pan and toss it together with the garlic. Break up clumps and ensure the garlic is evenly distributed.
- Continue cooking for a few more minutes until the rice is heated through, stirring occasionally to prevent sticking or burning.
- Season with salt and pepper to taste. Turn off the heat.
Notes
- White rice: Use medium- or long-grain rice, such as Jasmine rice. It is ideal to use leftover or day-old rice, but fresh-cooked rice that is not overcooked or too wet will also work.
- Garlic: If you love a strong garlic taste, feel free to add more or use fried garlic to top it off. You can use less if you want it milder.
Linda
I always make singangag and eat it with just about everything. I think it elevates the dishes and makes it more special.
Nora Rey
I couldn't agree more! Sinangag adds a garlicky touch that makes any dish even better. It's amazing how such a simple rice dish can elevate a meal. 🍚👌