Filipino garlic fried rice made special with the addition of eggs! So easy to make using simple ingredients. This fried rice goes so well with many dishes like fried food, grilled meat, and seafood.
Sinangag vs Other Garlic Fried Rice
Sinangag is a term for Filipino-style garlic fried rice. And when I say it's not your ordinary garlic fried rice, I really mean it.
Here are three important things you have to keep in mind when making sinangag:
- Use LOTS of freshly minced garlic–MINCED not chopped nor sliced. The smaller the cut the easier the garlic flavor will infuse into the oil.
- Exactly how much garlic do we need? I use a ratio of 1 bulb of garlic for every 4 cups of cooked rice. Yes, you read it right!
- Cook the garlic until golden brown. It is the TOASTED GARLIC FLAVOR we are looking for. And that's what makes this Filipino garlic fried rice unique from all other fried rice.
What you need
You only need simple ingredients to make this fried rice. These are:
The best rice for fried rice is day-old rice or left-over rice that's been cooled in the fridge overnight. It's less starchy, firmer, and separates easily during stir-fry.
Freshly cooked rice can also be used following these simple techniques:
- Cook your rice as you normally do but with a little less water than usual e.g. if 2 cups of rice need 2 cups of water, use 1 ¾ cups of water instead of 2 cups. Get it? This will prevent the rice from being too starchy.
- Once the rice is cooked, spread it onto a tray to cool off faster. You can also cool it in the refrigerator until you’re ready to cook.
Use fresh garlic (not garlic powder) and minced or chop it into small pieces. Minced garlic is easier to brown, infuses the flavor with the oil, and blends wonderfully with the rice granules.
To easily chop the garlic, crush the cloves with the flat side of a knife. Peel off the skin away then carefully chop it into small pieces. Easy!
Oil for Fried Rice
The best oil for fried rice is neutral vegetable oil. Neutral oil means unflavored oil. I often use canola oil. You can also use corn oil and light olive oil.
To season the rice, use sea salt or kosher salt. Table salt works well too.
Soy Sauce or Liquid Seasoning (optional but recommended)
For depth of flavor and umami taste, sprinkle with soy sauce or liquid seasoning. This is the secret to getting that restaurant-style flavor of fried rice. The difference between soy sauce and liquid seasoning is that the latter has added flavor enhancers which include MSG (monosodium glutamate).
How to Make the Best Garlic Fried Rice
Here's how I make it:
- Cook the garlic in warm oil over medium heat. Don't use high heat or it will burn the garlic and produce a bitter taste. If this happens, immediately turn off the heat. Discard the garlic and start all over again.
- Stir-fry the garlic until the color turns golden brown. Keep stirring until all bits and pieces have changed color. Set aside some of it to be used as a topping.
- Add the rice and stir-fry to slowly infuse the garlic flavor. The rice is ready when the texture turns slightly chewy. This could take 10 minutes or more depending on the amount of rice you're cooking.
Add egg to make it special
Push the rice to the side. Add a small oil and pour the beaten egg. Let it set before breaking it into pieces and stirring it into the rice.
That is it! Easy!
What to Serve with Garlic Fried Rice
A Filipino breakfast meal is never complete without garlic fried rice or "sinangag". It is like pancakes to Americans or toast to many western countries.
This garlic fried rice goes so well with fried foods, grilled meat, and seafood. I personally like having it with a simple fried egg, SPAM, and marinated and grilled steaks when I feel like indulging 🙂
SILOG dishes to serve with garlic fried rice
SILOG refers to Filipino breakfast meals consisting of "sinangag" (fried rice) and "itlog" egg which is usually fried.
Below is my collection of silog dishes that you can make at home. They are best enjoyed with achara.
- Pork Tocino
- Chicken Tocino
- Beef Tapa
- Chorizo Pudpud
- Pork Embutido
- Chicken Salpicao
- Salmon Salpicao
- Beef Pares
Bonus Tip! How do you keep rice from sticking to a stainless pan or wok?
Don't have a non-stick pan or wok? Here's what you need to do to prevent the rice from sticking.
Step 1: Heat your pan over medium-high heat until any left-over moisture or water residue has evaporated.
Step 2: Remove the pan from the stove. Add 1 to 2 teaspoons of oil to the pan. Using a thick dry cloth or kitchen towel wipe the oil to the bottom of the pan, to the sides all the way up to the edges. Remember to use oil with a high smoking point e.g. canola oil, vegetable oil, grapeseed oil.
Step 3: Place the pan back on the stove. Set heat to high and heat the pan until it begins to smoke. This could take 30 to 60 seconds. Remove from heat and it's ready to use.
More recipes for breakfast
Garlic Egg Fried Rice (Sinangag)
- In a nonstick pan, heat oil until just warm. Make sure it's not too hot to prevent burning the garlic.
- Add garlic and season with a pinch of salt. Stir-fry until it turns golden brown. Remove about ¼ of the toasted garlic and set aside. Add more oil, as needed.
- Add rice and season with salt. Cook until texture turns lightly chewy, about 5 to 10 minutes. Stir and toss every now and then but not constantly. This will allow the rice granules to lightly toast whenever it touches the bottom of the pan.
- Push rice to the side of the pan. Add 1 tablespoon oil. Slightly tilt the pan so the oil stays on the other side. Pour beaten eggs. Let it cook until slightly set.
- Stir to break into small pieces then combine with the rice. Sprinkle soy sauce or liquid seasoning if preferred. Cook for another 2 minutes.
- Garnish with reserved garlic and toss. Serve and enjoy!
Recipe Notes and Tips:
- If using freshly cooked rice - cook your rice as you normally do but with a little less water than usual e.g. if 2 cups of rice need 2 cups of water, use 1 ¾ cups of water instead of 2 cups. Once the rice is cooked, spread it onto a tray to cool off faster. You can also cool it in the refrigerator until you’re ready to cook.
Originally published June 2021. Updated the recipe and updated it with new photos in June 2022.