Filipino Garlic Fried Rice

By Tracy

4 Person

10 Minutes

0 Calories

Sinangag, or Garlic Fried Rice, is a popular Filipino breakfast, often served with a fried egg on top and a drizzle of vinegar sauce. Don’t have a stomach for rice and garlic in the morning? No problem! This dish is also amazing for lunch or as a side for dinner. They are available in many varieties, including White Rice, Basmati Rice, Jasmine Rice, as well as lots of delicious Whole Grain options.

Ingredients

Sauce

freshly ground pepper
salt
1 clove garlic
1/4 tsp. crushed red chile flakes
1/3 cup vinegar

4 eggs
1 scallion, thinly sliced, for garnish
freshly ground pepper
salt
1/3 cup vegetable oil, divided
4 cups rice, cooked
8 garlic, peeled and minced

Method

01

Heat 1/4 cup of oil in a large skillet, over medium high heat. Add the garlic and cook until fragrant and golden, about 1 minutes. Remove a little bit of the garlic (1 tablespoon) and reserve.
02

Add the cooked rice and cook for about 5 to 8 minutes, breaking up any large clumps, until rice is getting crispy in some places. Season with salt and pepper and transfer to a serving dish or individual plates.
03

In that same skillet, heat the remaining oil over medium high heat. Swirl the pan to evenly coat the surface. The pan is ready when the oil becomes shimmery and very loose. Crack each egg into a measuring cup and gently tip it into the skillet. You can crack the eggs directly into the skillet if you prefer.
04

Cook the eggs until the whites are set and the yolks are done to your liking. Season with salt and pepper.
05

Place the eggs on top of the rice, garnish with the reserved garlic and sliced scallion and serve immediately, with the vinegar sauce on the side.

Related Tags

Filipino Garlic Fried Rice

4.7

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Cook Time 10 Mins
Total Time 10 Mins

02 Ingredients

Sauce

freshly ground pepper

salt

1 clove garlic

1/4 tsp. crushed red chile flakes

1/3 cup vinegar

4 eggs

1 scallion, thinly sliced, for garnish

freshly ground pepper

salt

1/3 cup vegetable oil, divided

4 cups rice, cooked

8 garlic, peeled and minced

03 Method

Step 1

Heat 1/4 cup of oil in a large skillet, over medium high heat. Add the garlic and cook until fragrant and golden, about 1 minutes. Remove a little bit of the garlic (1 tablespoon) and reserve.

Step 2

Add the cooked rice and cook for about 5 to 8 minutes, breaking up any large clumps, until rice is getting crispy in some places. Season with salt and pepper and transfer to a serving dish or individual plates.

Step 3

In that same skillet, heat the remaining oil over medium high heat. Swirl the pan to evenly coat the surface. The pan is ready when the oil becomes shimmery and very loose. Crack each egg into a measuring cup and gently tip it into the skillet. You can crack the eggs directly into the skillet if you prefer.

Step 4

Cook the eggs until the whites are set and the yolks are done to your liking. Season with salt and pepper.

Step 5

Place the eggs on top of the rice, garnish with the reserved garlic and sliced scallion and serve immediately, with the vinegar sauce on the side.

04 Author