Sinangag Garlic Fried Rice
Filipino breakfast fried rice built on day-old grains and a lot of garlic, half of it fried crisp for the top. Salty, toasty, and dry enough that every grain stays separate.
- 1
Break the cold rice apart with your hands until no clumps remain. Cold, dry, day-old rice is what keeps the grains separate; freshly cooked rice will turn to paste.
- 2
Heat the oil in a large skillet or wok over medium heat. Add the garlic and fry 3 to 4 minutes, stirring constantly, until it turns pale gold at the edges.
- 3
Lift out about half the garlic with a slotted spoon and drain it on a paper towel. It will crisp as it cools and goes on top at the end.
- 4
Raise the heat to medium-high. Add the rice to the pan with the remaining garlic and oil, pressing it flat, then tossing, for 6 to 8 minutes until heated through and lightly toasted.
- 5
Season with the salt and pepper and toss again. Fold in the scallions off the heat, scatter the reserved crisp garlic over the top, and serve hot.
Ingredients
- 1/3 cup vegetable oil
- 12 cloves garlic, minced
- 4 cups cooked day-old long-grain rice, cold and broken up
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 scallions, thinly sliced
Instructions
- 1
Break the cold rice apart with your hands until no clumps remain. Cold, dry, day-old rice is what keeps the grains separate; freshly cooked rice will turn to paste.
- 2
Heat the oil in a large skillet or wok over medium heat. Add the garlic and fry 3 to 4 minutes, stirring constantly, until it turns pale gold at the edges.
- 3
Lift out about half the garlic with a slotted spoon and drain it on a paper towel. It will crisp as it cools and goes on top at the end.
- 4
Raise the heat to medium-high. Add the rice to the pan with the remaining garlic and oil, pressing it flat, then tossing, for 6 to 8 minutes until heated through and lightly toasted.
- 5
Season with the salt and pepper and toss again. Fold in the scallions off the heat, scatter the reserved crisp garlic over the top, and serve hot.