Happy garlic day! 🙂 (Go on, search “garlic day” on Google.)
We, Filipinos, love our garlic! We use this in almost every dish and we also start our day with lots of it! A traditional breakfast in the Philippines (or in a Filipino household) will have sinangag, sunny-side up eggs, dried fish, cured meats, and hotdogs. We also use garlic for our dipping sauces for fish, meat and seafood; combining garlic and soy sauce or vinegar.
So, what is sinangag? No, it is not Sinigang (my previous post). Need a tongue twister challenge? Say sinigang sinangag sinigang sinangag sinigang sinangag sinigang sinangag. Wow, you’re good!;) Have another go! Haha! 🙂
Sinangag is “fried rice”, it doesn’t always mean it’s garlic fried rice but usually, when someone says sinangag, that’s usually garlic fried rice (am I confusing you?). This is made with day-old rice, garlic and salt to taste. My mom’s version is using crushed garlic, fried in oil, taken out of the wok then the rice would be stir fried in the garlic flavored oil and when almost done, mix in the fried garlic. However, since we have brown rice on weekdays, I have to find a way to make the garlic flavor pop out! Brown rice just kills all the flavor and I just wish I could have steamed white rice every single day but I can’t. 😦 So here is how I make garlic rice now, whether it’s brown rice or white rice.
I have 2 cups of day-old rice and 5 cloves of garlic. I’d use a garlic press to minced 3 of the cloves and chop the other 2 into very small cubes.
In a pan with about 2 tablespoons of oil, I’d fry the cubed ones first until they are light brown, I would stir them make sure all sides are being browned. Do not let them sit in the oil too long, you may think they’re not crunchy or brown enough but when you take them out, they’d continue cooking and may end up burnt. Nobody wants to eat bitter burnt garlic.
In the same oil, fry the minced garlic then when it starts having color, add the day-old rice. Fry or stir fry the rice for about 5 minutes or if you want, let it cook longer — make sure you stir and season with salt.
If you have garlic bits, sprinkle them on top of the sinangag or you could also put them in a separate bowl.
I especially love eating sinangag with sunny-side up eggs (with toasted edges), tuyo (dried fish), vigan longganisa, porkchop and tapa. Also, since I am from Laguna, Philippines, I love Tuding’s! I am missing their porksilog more and more each day!!!
Sinangag (Garlic fried rice)
(Prep Time: less than 5 minutes | Cook Time: 10-15 minutes)
- 2 cloves Garlic, chopped into really small bits
- 3 cloves Garlic, minced (best if using garlic press or you could smack it with a cleaver and chop it into really really small bits)
- 2 cups Day-old rice
- 2 Tbsp oil
- Heat oil in pan and fry the bits of garlic until light brown. Set aside.
- In the same oil, fry minced garlic until it starts having some color.
- Add the rice, stir to ensure garlic is evenly mixed into the rice.
- Season with salt and stir then place in a serving plate.
- Sprinkle with garlic bits.
Makes 2 servings