If you’ve ever wondered how to bring a burst of flavor and comfort to your breakfast or any meal, let me introduce you to the magic of the Philippine Garlic Fried Rice with Vinegar Sauce (Sinangag) Recipe. This simple yet soul-satisfying dish combines fragrant garlic fried rice perfectly balanced with a tangy vinegar sauce that cuts through the richness in the best way possible. It’s one of those dishes that feels like a warm hug from the inside and a guaranteed crowd-pleaser whether you’re serving family or guests. Once you get the hang of this recipe, it’s going to become your go-to for quick, flavorful meals that transport you straight to the heart of Filipino home cooking.
Ingredients You’ll Need
What’s wonderful about this dish is how the ingredients are both straightforward and essential, coming together to create incredible layers of taste and texture. Each element adds its own character—from the punchy garlic and crisp rice texture to the bright notes of vinegar and chili flakes that bring everything alive.
- White vinegar (1/2 cup): The star of the vinegar sauce, it provides a tangy zip that balances the savory garlic.
- Crushed red chile flakes (1/4 tsp.): Adds just the right amount of gentle heat and complexity to the sauce.
- Garlic cloves, minced (14 cloves): You’ll use a lot because the deep, toasty garlic flavor defines this dish.
- Kosher salt and freshly ground black pepper: Enhances and rounds out the flavors perfectly.
- Canola oil (1/3 cup): Great for frying the garlic and rice evenly without overpowering the flavors.
- Cold cooked white rice (4 cups): Using cold rice is key—it prevents clumping and helps achieve that ideal crispy texture.
- Scallion, thinly sliced (1 scallion): For garnish, adding a mild onion freshness and a pop of color.
- Fried eggs: The perfect topping to turn this fried rice into a hearty meal.
How to Make Philippine Garlic Fried Rice with Vinegar Sauce (Sinangag) Recipe
Step 1: Prepare the Vinegar Sauce
Start by whisking together the white vinegar, crushed red chile flakes, one tablespoon of the minced garlic, a pinch of kosher salt, and freshly ground black pepper in a small bowl. This sauce is going to provide a vibrant contrast to the richness of the garlic fried rice, so let it sit and allow the flavors to meld while you work on the rice.
Step 2: Toast the Garlic
Heat your canola oil in a large 12-inch skillet over medium-high heat. Add the remaining minced garlic to the hot oil and cook just until it turns golden and fragrant, about 1 to 2 minutes. Be careful not to burn it because burnt garlic can turn bitter. Once done, scoop out about two tablespoons of this garlic along with the oil and set it aside on a plate. This garlic will be used for garnishing, adding a lovely crunch and extra punch.
Step 3: Fry the Rice
Add the cold rice to the skillet with the remaining garlic oil and gently stir, breaking up any big clumps with your spatula or wooden spoon. The goal is to reheat the rice evenly and get little spots crispy, which brings so much delightful texture to every bite. Stir constantly but gently for about 5 to 7 minutes until the rice is hot and you notice some golden bits forming. Season generously with salt to taste.
Step 4: Assemble and Serve
Transfer the fragrant garlic fried rice to a serving platter. Sprinkle the reserved crispy garlic on top along with the thinly sliced scallion for a fresh, colorful touch. Place perfectly fried eggs on the side or directly on top of the rice. Lastly, serve the tangy vinegar sauce on the side, letting everyone drizzle it over as they please for that authentic finishing touch.
How to Serve Philippine Garlic Fried Rice with Vinegar Sauce (Sinangag) Recipe
Garnishes
Besides the reserved crispy garlic and scallions, feel free to add a few fresh cilantro leaves or a squeeze of calamansi or lime for an extra pop of freshness. These garnishes add a burst of brightness and elevate the dish visually and flavor-wise.
Side Dishes
This fried rice shines as a breakfast dish paired with classic Filipino sides such as longganisa (sweet pork sausage), tapa (cured beef), or tocino (sweet cured pork). It’s also wonderful alongside grilled fish or chicken, making it versatile for lunch or dinner.
Creative Ways to Present
For a fun twist, shape the fried rice using a small bowl or mold before plating, then crown it with the fried egg and drizzle the vinegar sauce artistically around the plate. You can also serve the vinegar sauce in small dipping bowls to let each guest personalize their bite.
Make Ahead and Storage
Storing Leftovers
Leftover Philippine Garlic Fried Rice with Vinegar Sauce (Sinangag) Recipe keeps well in an airtight container in the fridge for up to 3 days. Storing it properly preserves the flavors and allows for an easy reheat when you want a quick meal.
Freezing
While you can freeze this fried rice, keep in mind that the texture might soften a bit upon thawing. Freeze in portion-sized containers or freezer bags for up to one month. Be sure to cool it completely before freezing to maintain freshness.
Reheating
Reheat your fried rice in a skillet over medium heat, stirring frequently to regain that crispy texture and evenly distribute heat. You can add a splash of water or oil to revive moisture if needed. Avoid microwaving for best texture, but if needed, microwave in short intervals, stirring in between.
FAQs
Can I use brown rice for this recipe?
Absolutely! Brown rice can be used as a healthier alternative, but it might take slightly longer to crisp up due to its higher fiber content. Make sure it’s fully cooked and cooled before frying.
Is the vinegar sauce always spicy?
The sauce includes crushed red chile flakes for a mild heat, but you can adjust the amount—or omit it entirely—depending on how much spice you prefer. It’s very customizable!
Can I make this recipe vegan?
Yes! Simply skip the fried eggs or replace them with tofu or a plant-based egg substitute. The fried rice and vinegar sauce themselves are naturally vegan-friendly.
Why use cold rice instead of fresh?
Using cold, day-old rice prevents clumping and helps achieve that ideal light and crispy texture. Freshly cooked rice tends to be too moist and sticky for this style of fried rice.
What type of vinegar is best for the sauce?
White vinegar is traditional and provides a clean, sharp acidity that balances the garlic and chili wonderfully. You can experiment with rice vinegar for a milder flavor but stick to white vinegar for authenticity.
Final Thoughts
There’s something truly special about the Philippine Garlic Fried Rice with Vinegar Sauce (Sinangag) Recipe that makes it a beloved comfort food for so many. It’s simple to make, packed with flavor, and endlessly adaptable to your tastes or what’s in your kitchen. I can’t recommend enough giving this a try—it might just become your new favorite way to enjoy fried rice!
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Philippine Garlic Fried Rice with Vinegar Sauce (Sinangag) Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 4-6
- Category: Side Dish
- Method: Frying
- Cuisine: Filipino
Description
A flavorful Filipino classic, Garlic Fried Rice (Sinangag) is a simple yet delicious dish made with fragrant garlic, cold cooked rice, and a tangy vinegar sauce with a hint of heat. Perfect as a breakfast staple or a savory side for any meal, this recipe combines crispy garlic-infused rice with a zesty dipping sauce and fried eggs for a comforting and well-rounded dish.
Ingredients
Vinegar Sauce
- 1/2 cup white vinegar
- 1/4 tsp crushed red chile flakes
- 1 tbsp garlic, minced (from the total 14 cloves)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garlic Rice
- 14 cloves garlic, minced (divided: 1 tbsp for vinegar sauce, remaining for frying)
- 1/3 cup canola oil
- 4 cups cold cooked white rice
- Kosher salt, to taste
Garnish & Serving
- 1 scallion, thinly sliced
- Fried eggs, for serving
Instructions
- Prepare the vinegar sauce: In a small bowl, combine the white vinegar, crushed red chile flakes, 1 tablespoon of minced garlic, kosher salt, and freshly ground black pepper. Stir well to mix the flavors thoroughly, then set the sauce aside to allow the flavors to meld.
- Cook the garlic: Heat the canola oil in a 12-inch skillet over medium-high heat. Add the remaining minced garlic and cook until just golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic as it will turn bitter. Once cooked, remove 2 tablespoons of the garlic from the skillet and set it aside on a plate for garnish.
- Fry the rice: Add the cold cooked white rice to the skillet with the remaining garlic oil. Stir continuously to break up any large clumps and to coat the rice evenly with the garlic-infused oil. Cook the rice until it is heated through and develops a slight crispiness in some spots, about 5-7 minutes. Season the rice with kosher salt to taste.
- Assemble and serve: Transfer the garlic fried rice to a serving platter. Garnish with the reserved crispy garlic and thinly sliced scallions. Serve hot alongside fried eggs, and offer the prepared vinegar sauce on the side for dipping or drizzling according to preference.
Notes
- Using cold, day-old rice is key to achieving a good texture and preventing clumping.
- Adjust the chile flakes in the vinegar sauce to taste for desired heat.
- This dish pairs excellently with fried or scrambled eggs for breakfast or brunch.
- For an added protein boost, consider topping with cooked chicken, pork, or tofu.
- If canola oil is unavailable, a neutral oil like vegetable or sunflower oil works well.
