Sinangag Garlic Fried Rice Recipes

SINANGAG (GARLIC FRIED RICE)

Steps:

• In a bowl, break cold rice to separate grains.
• In a wide skillet over low heat, heat about 1/4 cup oil. Add garlic and cook, stirring occasionally until golden brown. With a slotted spoon, remove the garlic and drain on paper towels.
• Remove excess oil except for about 1 to 2 tablespoons. Raise heat to high, swirling the oil to coat the surface of the pan.
• Add rice and cook, spreading on the surface of the pan for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until rice is heated through.
• Return 3/4 of the garlic and toss with the fried rice until evenly distributed.
• Season with salt and pepper to taste.
• To serve, transfer to a serving platter and top with the remaining garlic bits.

SINANGAG (GARLIC FRIED RICE)

Steps:

• In a medium saucepan, heat the vegetable oil over medium heat until the oil begins to shimmer. Line a plate with paper towels and set it nearby.
• Carefully pour the garlic into the hot oil and stir continuously until the garlic is just beginning to lightly brown. Remove the pan from the heat and use a slotted spoon to transfer the fried garlic onto the paper towel-lined plate; reserve the oil. Set both the garlic and the oil aside while you make the rice. (You can store the garlic chips and oil in separate airtight containers in the refrigerator for up to a week.)
• Fluff the hot rice with a fork and toss it with 1/4 cup (60 ml) of the garlic oil and 1/2 cup (40 g) of the fried garlic chips. (You will have leftover oil and chips for more rice; or try them on the pansits and soups.)
• Season the rice with salt and serve right away or at room temperature, with the eggs, if desired.

GARLIC FRIED RICE

Steps:

• Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
• Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.

FILIPINO GARLIC FRIED RICE (SINANGAG)

Steps:

• In a large skillet melt the butter on medium heat.
• Once the butter has melted, stir in the garlic powder, salt, and Accent.
• Add the cold, cooked rice to the skillet and fry the rice on medium high heat until the rice has been well coated with the butter mixture and its thoroughly heated through.

FILIPINO COCONUT GARLIC FRIED RICE (SINANGAG)

Steps:

• Put rice in a large bowl with enough water to cover by a few inches. Swirl with your fingers, then drain. Repeat until the water runs clear, about 3 times.
• Stir together rice, 1 1/2 cups water, coconut cream, turmeric, and salt in a saucepan. Bring to a boil; reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours or overnight.
• Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer. Cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce. Cook, stirring, until fully combined and heated through, about 2 minutes.