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.

Sinangag vs Other Garlic Fried Rice

It uses lots of freshly minced garlic–MINCED not chopped nor sliced. The smaller the cut the easier the garlic flavor will infuse into the oil.

I use a ratio of 1 bulb of garlic for every 4 cups of cooked rice. Yes, you read it right!

Exactly how much garlic do we need?

Toasted Garlic 


Cook the garlic until golden brown. It's the TOASTED GARLIC FLAVOR we are looking for.  And that's what makes this  garlic fried rice unique from all other fried rice.

Fresh Garlic




Day-old rice

What you need

The best rice for fried rice is day-old rice but did you know you can also use freshly cooked rice?

Did you know?

Flour Bowl

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.  This will prevent the rice from being too starchy.

Here's how

Yeast Package

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.


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. For depth of flavor and umami taste, sprinkle soy sauce or liquid seasoning. This is the secret to getting that restaurant-style flavor of fried rice.


Cooking Tips

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  golden brown


Set aside some of it to be used as a topping.

Add the rice and stir-fry


The rice is ready when the texture turns slightly chewy.

Eat on its own or enjoy with dumplings, luncheon meat or sausage.