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
Scale
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.
