Sinangag, or garlic fried rice, is one of the easiest ways to use leftover rice.
It's made with day-old rice and lots of garlic cooked until browned and crispy.
Quick, simple, and perfect with eggs or any silog meal.
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Ingredients You'll Need
Notes and Substitutions
- White rice: Use medium or long-grain rice. Day-old or leftover rice works best, but freshly cooked rice is fine too as long as it isn't too soft or wet.
- 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 Sinangag (Step-by-Step)
Step 1: Prepare the rice
Break up 6 cups cooked rice with a fork to separate the grains.
If using freshly cooked rice, spread it out and let it cool for a few minutes.
Step 2: Sauté the garlic
Heat a wok or large pan over medium heat.
Add 2 tablespoons oil and 2 tablespoons butter, then stir in 1 head garlic (minced).
Sauté until it becomes fragrant and turns golden brown, about a minute.
Be careful not to burn the garlic.
Step 3: Add the rice
Add the rice and toss it with the garlic.
Break up any clumps so the garlic gets mixed evenly through the rice.
Cook for a few more minutes until the rice is heated through.
Season with salt and pepper to taste, then turn off the heat.
Recipe FAQs
Sinangag is Filipino garlic fried rice made with day-old rice and lots of garlic. It's a staple breakfast dish, usually served with eggs and meats like tapa, tocino, or longganisa as part of a silog meal.
Day-old rice works best because the grains are drier and easier to separate. Freshly cooked rice can also be used if it is not too soft or wet.
Yes. Spread the rice out and let it cool for a few minutes first so it is not too steamy or sticky.
What to Serve with Sinangag
- Beef salpicao: Garlicky beef with soy sauce and oyster sauce.
- Tortang talong: Grilled eggplant omelet.
- Daing na bangus: Marinated fried milkfish.
- Adobo: Pork or chicken cooked with soy sauce, vinegar, and garlic.
- Salted egg salad: Salted egg with tomatoes and onions.
- Fried fish: Crispy whole fish or fillets.
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📖 Recipe
Sinangag Recipe (Garlic Fried Rice)
Equipment
- Wok or wide pan
Ingredients
- 6 cups cooked white rice
- 2 tablespoons olive oil (or any neutral oil)
- 2 tablespoons butter
- 1 head garlic minced
- Salt and pepper to taste
Instructions
- Break up the rice with a fork. If using fresh rice, spread it out and let it cool first.
- Heat oil and butter in a wok or large pan over medium heat. Add the garlic.
- Cook until fragrant and lightly browned, about 1 minute. Keep an eye on it - it can burn quickly.
- Add the rice and toss with the garlic. Break up any clumps.
- Cook for a few minutes until heated through. Season with salt and pepper. Turn off the heat.
Notes
- White rice: Use medium or long-grain rice. Day-old rice works best, but fresh rice is fine if it isn't too soft or wet.
- Garlic: Add more if you love garlic, or use less if you want it milder.
Linda says
I always make singangag and eat it with just about everything. I think it elevates the dishes and makes it more special.
Nora Rey says
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. 🍚👌