Sinangag-Filipino Garlic Rice

Growing up, there wasn’t a weekend we went without waking up to the smell of Sinangag. My momma had a wooden spoon made from a coconut shell and she’d always use the back of the spoon to fold and press the rice on itself, to really infuse the garlic flavor. We always ate it with a fried egg, spam or longganisa (Filipino sweet + savory sausage), but nowadays, a fried or poached egg topped with chili oil is my style of choice.

The best rice to use is room temperature day-old rice. Fresh or hot rice will cause the Sinangag to be sticky. I prefer to use ghee, as it’s loaded with omega-3 and omega-9 essential fatty acids, along with vitamins A, D, E and K. Avocado oil is another preferred oil; it contains monounsaturated fat (good fats that can help reduce bad cholesterol levels in your blood) as well as vitamin E (great for your skin).

Effortful Time: 5 mins Total Time: 10 mins Servings: 2

You Need

  • 3 cups of day-old rice (room temp)
  • 1 tbsp ghee or avocado oil
  • 1½ tbsp garlic, minced
  • ¼ tsp salt + more to taste

Do It

  1. Make sure day-old rice is cold or at room temperature. Break up rice with hands to loosen any clumps. Set aside.
  2. Heat skillet on medium heat. Add ghee (or cooking oil) + garlic and sauté until lightly golden brown and fragrant, 2-3 minutes.
  3. Add rice and mix well. With your cooking utensil, fold the rice to really blend the garlic-oil flavor. Cook for 3-minutes.
  4. Add salt and mix well again. Cook for an additional 2 minutes.
  5. Serve immediately with a fried egg, stir-fry vegetables or grilled meat.