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Garlic Fried Rice (Sinangag)
4.3 from 50 votes

Garlic Fried Rice (Sinangag)

Garlic Fried Rice, or Sinangag, is a savory fried rice dish made with long grain rice and generous amounts of golden-browned garlic. The rice's fluffy texture contrasts with the crispy fragments of fried garlic, creating a comforting side or base for meals. Seasoned simply with salt and white pepper, it lets the roasted garlic's flavor shine. This preparation works well with leftover rice and is finished with a garnish of reserved garlic and optional scallions for a touch of color.

Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins
Servings: 3 servings
Calories: 222 kcal
Course: Side Dish, Brunch
Cuisine: Filipino

Ingredients

  • 300 grams long grain rice about 2 cups, cooked
  • 2 tablespoons olive oil
  • 20 grams garlic (3 large cloves, minced)
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper

Instructions

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  1. Use your hands to break up any clumps of rice.
  2. In a large frying pan, add the olive oil and garlic and heat over medium-high heat, stirring regularly to ensure even browning. Fry the garlic until most of the sizzling subsides and the garlic is a golden brown color.
  3. Remove half of the garlic from the pan, leaving the oil behind.
  4. Add the rice and toss to coat evenly with the oil and garlic.
  5. Stir-fry the rice until it's heated through. Season with salt and pepper to taste.
  6. Serve the Sinangag hot and garnish with the reserved garlic. You can also top with some scallions for color.

Nutrition Information

Calories 222kcal (11%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 196mg (8%) Potassium 61mg (1%) Vitamin C 2.1mg (2%) Calcium 22mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 3 servings

Amount Per Serving

Calories 222

% Daily Value*

Calories 222kcal 11%
Carbohydrates 30g 10%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 1g 5%
Sodium 196mg 8%
Potassium 61mg 1%
Vitamin C 2.1mg 2%
Calcium 22mg 2%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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