Sinangag Garlic Flavored Rice Food

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.

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.

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.