Sinangag

Name: Sinangag
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 4 cups day-old cooked jasmine rice, crumbled; 8 garlic cloves, minced; 2 tbsp neutral cooking oil; 1 tsp fine sea salt

A classic Filipino garlic fried rice made with crisp golden garlic and day-old jasmine rice. Fragrant and simple, it serves as a staple dish for breakfast or savory meals.

15 minEasyServes 4220 cal/serving

FilipinoBreakfastStovetopVeganVegetarianPescatarianHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

Ingredients

4 cups day-old cooked jasmine rice, crumbled
8 garlic cloves, minced
2 tbsp neutral cooking oil
1 tsp fine sea salt

Instructions

1

Heat 2 tbsp neutral cooking oil in a wok or large frying pan over medium-low heat.
2

Add 8 minced garlic cloves and cook slowly for 3 to 5 minutes until light golden brown.
3

Increase heat to medium-high and add 4 cups crumbled day-old cooked jasmine rice to the pan.
4

Stir-fry for 5 to 6 minutes, breaking up any clumps until heated through.
5

Season with 1 tsp fine sea salt and toss thoroughly before serving hot.

Questions

How long does Sinangag keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Sinangag?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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