Filipino Garlic Fried Rice Sinangag Food

FRIED RICE (SINANGAG)

Steps:

• Heat 2 teaspoons oil in a skillet; cook the eggs in the hot oil until set, 3 to 5 minutes. Cool and slice into thin ribbons; set aside.
• Heat 2 more teaspoons oil in a large skillet; fry the garlic in the oil, mashing it while frying until light brown and almost crispy, about 5 minutes. Add the rice and mix thoroughly until it is well blended with the garlic. Add the soy sauce and mix again; cook for 2 minutes. Stir the ham into the mixture; cook and stir another 5 minutes. Fold the sliced egg into the mixture and cook until hot, about 3 minutes.

SINANGAG (FILIPINO GARLIC FRIED RICE)

Steps:

• In a large wok or skillet, heat the oil over medium high heat. Reduce the heat to medium and add the minced garlic. Stir fry the garlic for 2-3 minutes, until it turns a light golden color. Carefully remove the garlic from the pan, leaving the garlic-infused oil behind. Drain the fried garlic on paper towels until cool.
• Add the cooked rice to the garlic oil in the wok, stirring to coat all the grains with oil. Spread the rice out in the wok, covering as much surface area of the hot pan as possible. Let the rice cook, undisturbed, for 3-5 min. Stir the rice well, then spread it out again and cook, undisturbed for 3-5 min more. Continue this process until the rice is cooked to your liking.
• Once the rice is golden and starting to get crispy, return the fried garlic to the pan (saving some for garnish, if desired).
• Season the rice with salt and pepper and transfer it to a serving dish.
• Garnish with extra fried garlic and sliced scallions.
• If desired, serve the rice topped with fried eggs.

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 RECIPE (FILIPINO GARLIC FRIED RICE RECIPE)

Steps:

• Start making your sinangag by adding oil on a large wok or skillet; and setting the heat to medium-low.
• Add garlic and spread evenly. Adjust the heat to medium and continue cooking until garlic turns darker, regularly mixing to ensure that it does not get burnt.
• Take about 1 teaspoon of the browned garlic and set aside for garnish later.
• Add rice and adjust heat to medium-high.
• Mix to coat the grains evenly with the oil. Add salt and pepper.
• Continue cooking your sinangag for about 10 to 12 minutes, intermittently mixing to cook it evenly.
• Adjust the seasoning before taking the pan off the heat.
• Transfer sinangag into a serving plate. Top with the saved crispy garlic and chopped spring onions.
• Serve.

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 (SINANGAG)

Steps:

• Use your hands to break up any clumps of rice.
• In a large frying pan, add the olive oil and garlic and heat over medium-high heat, stirring regularly to ensure even browning. Fry the garlic until most of the sizzling subsides and the garlic is a golden brown color.
• Remove half of the garlic from the pan, leaving the oil behind.
• Add the rice and toss to coat evenly with the oil and garlic.
• Stir-fry the rice until it's heated through. Season with salt and pepper to taste.
• Serve the Sinangag hot and garnish with the reserved garlic. You can also top with some scallions for color.

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.

SINANGAG (FILIPINO FRIED RICE)

Steps:

• Whisk eggs with 1 tbsp water in small bowl.
• Coat wok or large skillet with cooking spray, and heat over medium-high heat. Add eggs, tilting to coat bottom of pan, and cook 3 to 5 minutes (like an omelet), or until firm and set.
• Transfer eggs to cutting board, and cut into 2 inch strips.
• Add oil to pan, and increase heat to medium. Stir in chopped garlic, and cook 3 to 5 minutes, or until browned, stirring often.
• Add rice, increase heat to high, and cook 3 to 4 minutes, or until rice begins to brown. Stir in the soy sauce and season with salt and pepper, if desired. Stir in green onions, then eggs.

SINANGAG - FILIPINO GARLIC FRIED RICE

Steps:

• Heat 2 teaspoons of butter or oil in a medium skillet over moderate heat. Beat the eggs with a dash of salt and pepper and pour them into the pan and cook until the center is set. Turn the omelet out onto a plate and set aside. When it is cool enough to handle, cut it into strips about 1/4 inch wide x 2 or 3 inches long.
• Using the same pan or a separate wok, if you prefer, heat a tablespoon of oil over moderate heat and add the minced garlic. Fry the garlic, stirring constantly to prevent it from burning. When the garlic is crispy and golden, remove it from the pan (leaving the garlicky oil in the pan) and set aside.
• Add 2 more tablespoons of oil to the pan or wok and stir in the rice. Make sure all the rice is coated with oil and then spread it across the pan in an even layer. Cook for a couple of minutes, then stir and repeat this process until the rice is heated through and starting to brown. If you like crispy bits, you can continue to fry it longer.
• Stir 1 teaspoon of soy sauce into the rice, taste, and add more if needed. Remove from heat.
• Serve the rice garnished with egg strips, scallions, and a little fried garlic. Place the remaining garlic in a bowl on the side so individuals can add more if they like.

FILIPINO GARLIC RICE

Steps:

• Add the oil and garlic to a large pan over medium low heat. Cook for about 4 to 5 minutes, until the oil becomes fragrant and the garlic turns a golden color.
• Add the rice and break it up using a rice paddle or spatula. Mix the rice with the garlic and cook for 2 to 3 minutes, until the rice is hot.
• Turn the heat off, add the chopped scallions and sprinkle the salt on top of the garlic rice and mix well in the pan.
• Transfer to a serving bowl and serve hot.