Filipino Garlic Fried Rice (Sinangag)

• 3 cups rice, cooked and cooled
• 3 & 1/2 tbsp oil
• 10 cloves garlic, minced
• 3 tbsp spring onions, chopped & only light parts salt and pepper, to season

• Wash your rice under cold running water to get rid of any excess starch. This will ensure that your rice doesn’t clump together or become sticky. Place the rice in a pot, with equal amounts of liquid, and bring to a boil on a high heat. Once boiling, turn it down to a simmer for 12 to 15 minutes. Then kill the heat with the lid still on. Allow to steam for another 5 to 10 mins.

• Now finely Chop your garlic, and once the rice is done cool it on a big plate, to get rid of excess steam.

• Slowly heat up the oil to a medium heat and add the garlic as it is heating up, to infuse the oil. Once the garlic is golden brown, take some out with a slotted spoon and set to the side for garnish. Add the rice to the wok and slowly fry the rice off using the spatula to break up any clumps. Season with salt and pepper.

• To serve, place in a bowl and garnish with the crispy garlic and finely sliced spring onion