filipino cooking basics: sinangag (garlic fried rice)
What a strange time we are in. I hope you are joining me in practicing social distancing, and though we aren’t all in places that have implemented safer at home or shelter in place mandates, I do hope we can all do our part to flatten the curve and stop the spread from further putting a burden on our systems and keeping our vulnerable populations safer and healthier.
So…you’re at home. You need to eat. I’ll be posting a few recipes here so you can still get fed, because let’s face it—carbs are delicious and all we want to eat right now is a big bowl of fried rice with some umami bomb on top.
Let’s begin this 3 ingredient recipe. For reals.
Ingredients
2 c Day old rice. I like to use Jasmine.
4 cloves minced garlic
2 tbsp oil
Prep work
This is all going to come together quickly, so it’s important to have all your pieces in place. It takes seconds for garlic to burn, then you’ll have to start over. TRUST ME.
Mince 4 cloves of garlic (not a head, a clove); set aside. I love garlic, so feel free to only do 2. What’s important here is that you mince your garlic evenly. If you like it super coarse, cool. Fine, cool. You want it cooking evenly in the pan.
Gather cooking implements: wok or large pan, wooden spoon for cooking, oil. I us olive oil, but you’re welcome to use canola, grapeseed, vegetable—just chose a neutral tasting oil.
Take your day-old rice out from the fridge. Honestly, you could have 3 day old rice if you had it. The point is that it has had time to cool and lose moisture content. It’s probably going to need some separating, so get in there with your hands and loosen up the rice that has clumped together.
Putting it all together
Heat your pan on medium high, and add your oil. It should only take a minute or so for the oil to heat up.
Add your minced garlic to the hot oil and gently stir. Keep stirring as the tiny pieces of garlic can burn easily. This is why you want your mince to be pretty even.
You’ll notice the garlic has quickly browned. When it starts to turn a nice golden color, add your day old rice.
With your wooden spoon or spatula, stir the rice and garlic so it incorporates together. Just give it a quick stir or two, and then leave it undisturbed for a couple minutes so rice can soak up all that good garlic. After 3 or so minutes, you’ll notice the rice softening and the garlic clinging to the rice. If it seems too dry, add a little water, a tablespoon at a time, just to keep things cooking, and the flavors blending.
Season your rice with a little kosher salt, and you’re done.
You can top the rice with a little garnish before service—minced parsley, scallions, or fried garlic are beautiful on top.
Serve with your favorite protein or veggies.
breakfast: sinangag (garlic fried rice), atchara (pickled papaya and carrots, vienna sausage, fried egg, shishito peppers.
grilled chicken on a stick, pickled cuckes and tomatoes, sinangag (garlic fried rice).
sinangag (garlic fried rice), chicken logganisa (cured chicken sausage), tomatoes with soy sauce.