Filipino Garlic Fried Rice (Sinangag)

300g jasmine rice

300ml water

10 garlic cloves, very finely chopped

4 tablespoons vegetable oil

2 spring onions, finely sliced

1 teaspoon sea salt (or to taste)

½ teaspoon ground black pepper

PREPARATION

1. Rinse the jasmine rice thoroughly under cold water until the water runs clear. Place the rice and water into a saucepan with a tight-fitting lid. Bring to the boil over a high heat, immediately reduce to a gentle simmer and cook for 12–15 minutes without lifting the lid. Remove from the heat and leave covered for a further 5–10 minutes to steam. Spread the rice onto a tray or large plate to cool completely, allowing excess steam to escape.

COOKING

2. Heat a wok or large frying pan over a medium heat.

3. Add the vegetable oil and the finely chopped garlic to the cold wok.

4. Cook gently, stirring frequently, until the garlic becomes evenly golden brown.

5. Remove about one-third of the crispy garlic with a slotted spoon and set aside for garnish, leaving the garlic-infused oil in the wok.

6. Add the cooled rice to the wok.

7. Break up any clumps with a spatula and gently stir-fry until every grain is coated in the garlic oil.

8. Season with the salt and black pepper.

9. Continue stir-frying for 2–3 minutes, allowing the rice to absorb the garlic flavour without drying out.

10. Taste and adjust the seasoning if needed.

11. Transfer to a serving dish.

12. Garnish with the reserved crispy garlic and sliced spring onions before serving.

School of Wok Tips

 Freshly cooked rice works well if you spread it out to cool completely before frying, although day-old rice remains the best option.

 Start the garlic in cold oil over a medium heat so it slowly turns golden without burning, allowing the oil to become fully infused with garlic flavour.

 Reserve some crispy garlic before adding the rice to create a crunchy garnish.

 Keep the seasoning simple—salt and pepper are all that's needed to let the roasted garlic shine.

FAQs

What does Sinangag mean?

Sinangag is the Filipino term for garlic fried rice and is a staple of traditional Filipino breakfasts, often served with eggs and cured or grilled meats.

Can I use leftover rice?

Yes. Leftover chilled jasmine rice is ideal because it's drier, making it easier to separate and fry without becoming sticky.

Why cook the garlic from a cold pan?

Starting with a cold pan allows the garlic to brown gradually, creating evenly crisp pieces while infusing the oil with rich roasted garlic flavour before the rice is added.