Authentic and Delicious Filipino Sinangag Recipe

Ingredients

4 cups of day-old cooked white rice
8 cloves of garlic, finely minced
4 tablespoons of vegetable oil
1 teaspoon of salt
1/2 teaspoon of ground black pepper
2 spring onions, finely chopped (optional, for garnish)

Steps and instructions

Break down the day-old rice to remove clumps and set it aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic to the heated oil, stirring frequently until the garlic turns golden brown.
Quickly add the rice to the wok or skillet. Stir well to ensure the garlic and oil are evenly distributed throughout the rice.
Season with salt and ground black pepper. Continue to stir the rice for another 5 minutes to allow it to absorb all the flavors.
Remove the wok or skillet from the heat. Transfer the Sinangag to a serving plate.
Garnish with finely chopped spring onions if desired and serve hot.

Tools for making

Wok or Skillet - A large, deep cooking pan with high sides that is perfect for stir-frying the rice.
Chef's Knife - A sharp knife for mincing the garlic and chopping the spring onions.
Cutting Board - A sturdy surface for safely cutting and chopping ingredients.
Wooden Spoon - Used for stirring and tossing the rice in the wok or skillet.
Measuring Spoons - To accurately measure the salt, ground black pepper, and oil.
Serving Plate - A dish or plate to present and serve the Sinangag.

Recipe variations

Add diced onions or bell peppers to the Sinangag for added flavor and texture.
Mix in cooked and chopped meat such as bacon, ham, or sausage to make it a more substantial meal.
Include vegetables like peas, carrots, or corn to make it a colorful and nutritious fried rice.
For a spicy kick, add a teaspoon of chili flakes or a few dashes of hot sauce.
Try using brown rice or cauliflower rice as a healthier alternative to white rice.
Experiment with different seasonings like soy sauce, oyster sauce, or fish sauce to give it a distinct flavor profile.
Make it a meat-free option by omitting any meat and adding tofu or tempeh for protein.
Incorporate other herbs and spices like ginger, turmeric, or curry powder to give it an Asian-inspired twist.

Recipe overview

Sinangag is a much-loved staple in Filipino cuisine, and is often served as part of a hearty breakfast. This simple and delicious dish is a fantastic way to repurpose day-old rice into a flavorful and satisfying meal. It primarily involves stir-frying cooked rice with garlic, resulting in a delicately balanced blend of textures and flavors. The rice is crisp and savory, with a delightful aroma and taste of toasted garlic. Seasoned with just salt and pepper, it's a dish that proves that sometimes, less really is more. By following the steps outlined in this recipe, you'll be able to serve your own plate of Sinangag, guaranteed to brighten your morning or any time of the day.

Common questions

Can I use freshly cooked rice instead of day-old rice?
Yes, you can use freshly cooked rice for this recipe, but it is best to use day-old rice as it tends to be drier and less sticky, resulting in better texture for the Sinangag.
Can I use other types of rice?
While the traditional Sinangag recipe calls for white rice, you can experiment with other types of rice like jasmine or basmati. Just keep in mind that the texture and flavor may vary.
Can I add other vegetables or ingredients?
Sinangag is typically a simple garlic fried rice recipe, but you can add other ingredients like diced onions, carrots, peas, or even cooked meat like shrimp, chicken, or bacon to customize it to your taste.
Can I make Sinangag in advance?
Sinangag is best enjoyed fresh and hot, but if you need to make it in advance, you can cook the rice and store it in the refrigerator overnight. When ready to serve, follow the recipe instructions to fry the rice with garlic.
Can I reheat leftover Sinangag?
Yes, you can reheat leftover Sinangag in a skillet or microwave. However, it may not have the same texture as freshly cooked Sinangag and could become slightly mushy.

Serving dishes and utensils

Wok - A large, deep cooking pan with high, sloping sides that is ideal for stir-frying the Sinangag.
Skillet - A flat-bottomed frying pan with low sides that can also be used to cook the Sinangag.
Chef's Knife - A sharp and versatile knife used for mincing the garlic and chopping the spring onions.
Cutting Board - A sturdy surface for safely cutting and preparing the garlic and spring onions.
Spatula - A flexible utensil used for stirring and flipping the rice while cooking.
Measuring Spoons - Utensils used to accurately measure the amount of salt, pepper, and oil.
Serve Plate - A dish or plate used to present and serve the Sinangag.

Origin stories

Sinangag, or Filipino garlic rice, is a beloved breakfast staple in the Philippines. It's a clever transformation of leftover rice into a flavorful morning meal, often served as part of a traditional Filipino breakfast called "Silog", a combination of Sinangag (fried rice), itlog (egg), and a choice of meat. This humble dish showcases the Filipinos' resourcefulness in cooking, ensuring that no food goes to waste. A testament to Filipino cuisine's emphasis on simple ingredients transforming into remarkably flavorful dishes, Sinangag is a beautiful representation of Filipino culture and hospitality.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.