If you're looking to elevate your breakfast game or simply want a delicious side dish that will impress your family and friends, look no further than Filipino Garlic Rice, or Sinangag! This fragrant and flavorful dish is not just a staple in Filipino households; it's a culinary treasure that transforms leftover rice into a crispy, garlicky delight. With just a handful of ingredients and a mere 20 minutes of your time, you can whip up a dish that’s bursting with flavor and sure to become a favorite at your table. Ready to unlock the secrets to perfect Sinangag? Let’s dive into this irresistible recipe!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 4 cloves garlic, minced
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Chopped green onions for garnish
Instructions
- Begin by ensuring your cooked rice is day-old or cold, as slightly dried rice works best for achieving the perfect crispy texture.
- Peel and finely mince the garlic cloves using a sharp knife, creating uniform small pieces to ensure even flavor distribution.
- Heat oil in a large non-stick skillet or wok over medium-high heat, allowing it to become hot but not smoking.
- Add minced garlic to the hot oil and sauté quickly, stirring constantly to prevent burning. Cook until garlic turns light golden and becomes fragrant, which typically takes about 30-45 seconds.
- Immediately add the cold cooked rice to the skillet, breaking up any clumps with a spatula or wooden spoon to ensure even coating with garlic and oil.
- Sprinkle salt and pepper over the rice, continuing to stir and toss the rice to distribute seasonings and prevent sticking.
- Continue cooking and stirring for 5-7 minutes, allowing the rice to develop crispy edges and absorb the garlic flavor.
- Once rice is heated through and slightly crispy, remove from heat and transfer to a serving plate.
- Garnish with freshly chopped green onions for added color and a mild onion flavor.
- Serve hot as a side dish or as part of a traditional Filipino breakfast alongside eggs and protein.
Tips
- Use Day-Old Rice: For the best texture, use cold, day-old rice. Freshly cooked rice can be too sticky, while older rice dries out slightly, making it easier to achieve that perfect crispy finish.
- Mince Garlic Evenly: Take your time to finely mince the garlic. Uniform pieces ensure that every bite is infused with that delightful garlic flavor without any burnt bits ruining the dish.
- Control Your Heat: When heating the oil, make sure it’s hot but not smoking. This allows the garlic to sauté quickly without burning, which can impart a bitter taste to your rice.
- Break Up Clumps: When adding the cold rice, gently break up any clumps with your spatula or wooden spoon. This ensures even cooking and allows the garlic and oil to coat every grain.
- Crispy Edges: Don’t be afraid to let the rice sit in the pan for a few moments without stirring too much. This helps develop those crispy edges that make Sinangag so addictive!
- Garnish for Color: Freshly chopped green onions not only add a pop of color but also a mild onion flavor that complements the garlic beautifully. Don’t skip this step!
- Pair It Right: Sinangag is traditionally served with eggs and your choice of protein. Consider pairing it with longganisa (Filipino sausage) or tocino (sweet cured pork) for a truly authentic breakfast experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
