The Virgin Stove

Making everything for the first time

Going Simple: Garlic Fried Rice (Sinangag)

Chris insists that I should post this on this blog. I didn’t want to at first because it was so simple! Who would want to read such a simple recipe?

But then Serious Eats has a recipe for boiling water.

One thing is essential: never, EVER use newly cooked rice. It’s always better to use leftover rice that was left in the fridge overnight because it has just the right texture to make good fried rice. This version of fried rice is not meant to be eaten alone; Filipinos mostly eat sinangag for breakfast along with their meat of choice. Most common accompaniments are salted fish (tuyo), smoked fish (tinapa), tapa (dried/cured beef), longganiza (pork sausage), and even regular fried hotdogs. Some serve egg with the meal, usually cooked sunny side up or over easy.

Garlic Fried Rice (Sinangag)

1 tablespoon EVOO
8 cloves of garlic, pounded and minced finely
4 cups of cooked leftover white rice
1 egg
1 tablespoon soy sauce

Over medium heat, saute the garlic in oil until fragrant and very slightly browned.

Add the rice and turn the heat to high. When frying the rice, flatten it over the pan and let it cook for 3 minutes. Then toss the rice a bit before flattening it again to cook for a bit. This way the rice gets hot and toasty enough. Do this 5-6 times until the rice is so hot that it “dances.”

Add the soy sauce and continue stirring. Then add the egg and toss until little bits of it are mixed in the rice.


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