Say hello to Garlic Sinangag, the Filipino breakfast hero that takes humble ingredients and turns them into a morning party for your taste buds. Imagine day-old rice meeting its destiny with a mountain of sautéed garlic—simple, sure, but also mind-blowingly delicious. It’s the perfect way to rescue leftover rice and elevate it into something crispy, garlicky, and downright irresistible.
How to enjoy this delicious garlicy goodness:
Garlic Sinangag is a team player, too—it loves hanging out with crispy fried eggs, savory tocino, or longganisa. Whether you’re rushing through a weekday or leisurely brunching, this dish will have you wondering why every meal doesn’t start with garlicky fried rice. Quick, easy, and so full of flavor, Garlic Sinangag is here to level up your breakfast game, Filipino-style.
How did I meet Sinangag:
The best Sinangag I ever had? Oddly enough, it wasn’t in the Philippines—it was in Argentina. Maybe it was truly the best, or maybe the magic of being on vacation made everything taste a little extra special. It was winter when we were wandering around Buenos Aires, and we learned a hard lesson: The Dunning-Kruger effect is very real when it comes to our Spanish skills. As the temperature dropped, so did our confidence. We were cold, starving, and (did I mention?) cold.
Now, Argentina has incredible food, but my stubborn Asian stomach was demanding rice. After some frantic searching, we found a highly recommended Filipino restaurant called Asian Cantina. And there, in a cozy little spot far from home, I fell in love with Sinangag. The garlicky aroma hit me first—heavenly, buttery, and a little sweet. My mouth is watering just thinking about it.
By the time the bill came, I only had one thought: I need to learn how to make this magical thing.
Sinangag
Ingredients
- 4 cups cold cooked rice (preferably day-old)
- 6-8 cloves garlic minced
- 3 tbsp cooking oil (vegetable oil or coconut oil works well)
- salt to taste
- Optional: chopped green onions or fried garlic for garnish
Instructions
- Prepare the Rice: Break apart the cold rice so it’s in separate grains, not clumped together.
- Sauté Garlic: Heat the oil in a large pan or wok over medium heat. Add the minced garlic and stir frequently until golden brown and fragrant. Be careful not to burn the garlic, as it will turn bitter.
- Add Rice: Add the rice to the pan, stirring well to mix with the garlic. Use the back of the spatula to gently break up any rice clumps.
- Season and Fry: Add a pinch of salt to taste. Continue frying the rice for 5-7 minutes, stirring frequently, until the rice is heated through and a little crispy.
- Garnish and Serve: Optionally, garnish with fried garlic or chopped green onions. Serve hot!
