• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food and Journeys®
  • WORLD CUISINES
  • HOW-TOS
  • ABOUT
    • About Me
    • Notes on Copyright
    • Privacy Policy
menu icon
go to homepage
  • Categories
  • Countries
  • Pasta
  • Food Atlas
  • Kitchen Staples
  • Subscribe!
  • About Me
  • Policy
  • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Categories
    • Countries
    • Pasta
    • Food Atlas
    • Kitchen Staples
    • Subscribe!
    • About Me
    • Policy
    • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Rice & Grains

    Sinangag (Filipino Garlic Fried Rice)

    Published: May 4, 2020 · Modified: Nov 15, 2021 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    A simple rice dish that is full of flavor — Sinangag (or Filipino Garlic Fried Rice) is excellent with fried or grilled meat and fish.  You think it’s just good for breakfast?  Nope, you can serve it any time of the day!

    An overhead shot of a plate of Filipino Fried Rice, garnished with crispy garlic and spring onions.

    (*This post contains some affiliate links)

    Do you want to know what’s a typical breakfast in the Philippines? It’s either pandesal or this, sinangag.

    Generally served with fried dried fish, cured meat (like tapsilog), or fried eggs, sinangag is now commonly enjoyed for lunch or early dinner.

    If you’re worried about the garlic in there, don’t be. It’s not an overpowering ingredient.  

    Yes, it’s fried rice with crispy garlic and garlic-infused oil, but they are subtle flavors.  

    So, give sinangag a try!

    IF YOU WANT MORE AUTHENTIC FILIPINO RECIPES, THEN YOU WOULD LOVE THESE POSTS!

    • An overhead shot of a bowl of tapsilog, with dipping sauce and a cup of coffee on the side.
      Filipino Beef Tapa (Tapsilog)
    • Latest feature image (Apr23) for Filipino picadillo showing the dish on a plate.
      Filipino Picadillo

    Ingredients

    An overhead shot of all the ingredients you need to prepare sinangag.
    • Oil – sunflower oil, canola oil, or any vegetable oil that’s got a neutral taste is excellent for sinangag. 

    Olive oil is not ideal because of its flavor.  Even the mildest ones will impart some flavor to the rice.

    • Garlic – minced or sliced finely.
    • Green onions – also known as scallions, chopped for garnishing your sinangag.
    • Cooked rice – definitely at least a day old because they have less moisture in them.
    • Seasoning – you only need salt and pepper for preparing this garlic fried rice recipe.

    Preparation

    Start your sinangag preparation by heating the oil in a large wok, skillet or aluminum pan.  Set the heat to medium-low.

    Add the garlic right away (photo 1).

    Latest version of first collage for step by step process to make sinangag.

    Spread the garlic evenly and continue cooking; adjust the heat to medium (photo 2).

    Mix frequently, and once the garlic turned into a darker, golden color (not burnt!), remove about a teaspoon for garnish later (photo 3).

    Add the rice and adjust heat to medium-high.

    Mix to combine.

    Latest second part of a collage showing step by step process to make garlic fried rice.

    Add salt plus pepper, and mix (photo 4).

    Continue cooking and frequently mixing your sinangag for about ten to twelve minutes.  You can adjust the seasoning during this time as well.

    Take the pan off the heat. 

    Transfer your sinangag into a plate and garnish with the remaining crispy garlic and chopped spring onions.

    Serve.

    A newly cooked Sinangag, prepared using a wok, garnished with crispy garlic, ready for serving.

    Helpful tips

    • Do not wait for the oil to become hot before adding the garlic.  

    It helps to cook it slowly; it also makes it easier not to burn the garlic this way.

    • Make sure that the cooked rice is dry, not sticky or clumpy. It’s the key to making great sinangag.  
    • Use your hands to separate the rice grains, sort of like squeezing them with your fingers; again, this can only work if the cooked rice is dry.
    • Taste and adjust seasoning before taking your sinangag off the heat. 
    A closer shot of a plate of Garlic Fried Rice, garnished with crispy garlic and spring onions.

    FAQs

    WHY IS LEFTOVER RICE BETTER FOR SINANGAG?

    Leftover rice is drier than just-cooked rice; hence, it will give you that perfect chewy-but-still-firm-fried-rice texture. 

    Newly cooked rice will generally result in soggy fried rice because there’s too much moisture in it.

    WHY IS THERE NO SOY SAUCE?

    Soy sauce is never used in sinangag.  

    Admittedly, some might like to add a small amount to give the fried rice some color — that’s fine, but that is not the traditional way.

    See how easy it is to prepare sinangag? You can even try pairing it with another delicious fried dish — Salt and Pepper Pork Belly

    So give this garlic fried rice a go this week, and let me know!

    Text for Roundup Sections
    • Latest (Oct22) feature image for Traditional Filipino Food post.
    • Latest (Oct22) feature image for Easy Italian Desserts and Pastries post.
    An overhead shot of a plate of Filipino Fried Rice, garnished with crispy garlic and spring onions.

    Sinangag Recipe (Filipino Garlic Fried Rice Recipe)

    Sinangag! You can never be more traditional than this when it comes to Filipino cuisine. Otherwise known as 'Filipino Fried Rice,' you have minimal ingredients and you get maximum flavor in every serving. Try it for your next meal!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Filipino
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 5
    Calories: 231kcal
    Author: Neriz

    Equipment

    • Wok
    • Rubber Spatula
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Garlic Press

    Ingredients

    • 5 cups rice, cooked & equivalent to 1 cup uncooked
    • 3 & 1/2 tbsp oil
    • 10 cloves garlic, minced
    • 3 tbsp spring onions, chopped & only light parts
    • salt and pepper, to season

    Instructions

    • Start making your sinangag by adding oil on a large wok or skillet; and setting the heat to medium-low.
    • Add garlic and spread evenly.  Adjust the heat to medium and continue cooking until garlic turns darker, regularly mixing to ensure that it does not get burnt.
    • Take about 1 teaspoon of the browned garlic and set aside for garnish later.
    • Add rice and adjust heat to medium-high.
    • Mix to coat the grains evenly with the oil.  Add salt and pepper.
    • Continue cooking your sinangag for about 10 to 12 minutes, intermittently mixing to cook it evenly.
    • Adjust the seasoning before taking the pan off the heat.
    • Transfer sinangag into a serving plate.  Top with the saved crispy garlic and chopped spring onions.
    • Serve.

    Notes

    • Cook’s Tip #1:  Use neutrally flavored vegetable oil like canola or sunflower.  They work better for sinangag than olive oil.
    • Cook’s Tip #2:  Use dry cooked rice, with separated grains. Clumpy or sticky ones will not work well for sinangag.
    • Cook’s Tip #3:  Add the garlic with the oil right away. It helps in not burning them, as well as infusing the oil longer with garlic flavor.
    • Cook’s Tip #4:  Do not forget to taste and adjust the seasoning before taking your sinangag off the heat. It helps to do this repeatedly since there is a lot of mixing involved.

    Nutrition

    Calories: 231kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 3mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    More Rice & Other Grain Recipes

    • Feature image for Basic Risotto, with freshly grated cheese.
      How to Make Basic Risotto (Traditional)
    • Feature image for asparagus risotto, showing a serving of it, topped with grated parmigiano.
      Asparagus Risotto (Risotto agli Asparagi)
    • Feature image for Pea and Pancetta Risotto, showing it on a plate, garnished with freshly grated cheese.
      Pea and Pancetta Risotto
    • Feature image for mushroom risotto showing the dish in a plate, ready for serving.
      Mushroom Risotto (Risotto ai Funghi)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Image for About Me

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    More about me →

    Image for listing as-featured-on

    Summer Favorites

    • Latest (May23) feature image for affogato, showing the Italian summer dessert served on a glass.
      Affogato (Italian Coffee and Ice Cream)
    • Latest (May23) feature image for Eiskaffee, showing a mug of the summer drink with a straw.
      Eiskaffee (German Iced Coffee)
    • Two glasses of almond granita served with Sicilian brioche.
      Sicilian Almond Granita
    • A shot of pistachio semifreddo, with melted chocolate being poured on it.
      Pistachio Semifreddo
    • Panzanella salad on a plate, with a fresh tomato next to it.
      Traditional Panzanella (Tuscan Bread Salad)
    • Feature image for Finnish Summer Vegetable Soup, showing a serving of the dish.
      Finnish Summer Vegetable Soup
    • Three servings of coffee granita. One with a teaspoon on it, ready to be enjoyed!
      Coffee Granita
    • Latest (May23) feature image for blueberry clafoutis, showing the dish fresh out of the oven.
      Easy Blueberry Clafoutis
    • Latest feature image of Pollo alla Romana (Mar23), showing the dish in a pan, ready for serving.
      Roman-Style Chicken (Pollo alla Romana)
    • Latest (May23) feature image for Swedish blueberry soup, serving it with cream on top.
      Swedish Blueberry Soup (Blåbärssoppa)
    • Feature image for summer minestrone, showing the soup in a pan.
      Summer Minestrone (Minestrone alla Milanese)
    • Spanish Marinated Eggplant and Peppers, served as an appetizer, on top of a toasted slice of bread.
      Spanish Marinated Eggplant and Peppers

    Popular Posts

    • Two servings of German Potato Soup (Kartoffelsuppe). Both creamy potato soup servings are garnished with spring onions.
      German Potato Soup (Kartoffelsuppe)
    • An overhead shot of a skillet of Spanish Garlic Chicken, straight out of the oven.
      Spanish Garlic Chicken (Pollo Al Ajillo)
    • A shot of a pan of Arroz de Tomate, fresh out of the stove, highlighting the sauce and the bits of tomatoes and parsley leaves.
      Portuguese Tomato Rice (Arroz de Tomate)
    • An overhead shot of a basket of Biscotti Regina, served with coffee.
      Sicilian Sesame Seed Cookies (Biscotti Regina)
    • A closer shot of kanelbullar on a cooling rack, highlighting the filling of the buns.
      Swedish Cinnamon Buns (Kanelbullar)
    • An image showing two bowls of Finnish Salmon Soup served with some bread.
      Finnish Salmon Soup (Lohikeitto)
    • An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.
      Taralli (Italian Crackers)
    • Swedish Almond Tart
      Swedish Almond Tart
    • A slice of Swedish cardamom cake, highlighting the soft texture of the cake.
      Swedish Cardamom Cake
    • An overhead shot of a basket of Italian Walnut Cookies, served with an espresso.
      Italian Walnut Cookies (Dolci di Noci)

    Sweet Treats

    • Traditional Swedish Cakes that you can easily make at home.
      Traditional Swedish Cakes: Make Them at Home!
    • Latest (Oct22) feature image for fika post, showing some Swedish treats, and coffee and tea in the background.
      What is Fika? (Fika Meaning + Recipes)
    • Latest (Oct22) feature image for Easy Italian Desserts and Pastries post.
      Easy Italian Desserts & Pastries Recipes
    • Latest (Oct22) Feature image for Traditional German Desserts and Pastries.
      Traditional German Desserts and Pastries

    Favorite Cuisines

    • Latest feature image for authentic Swedish recipes, showing västerbottenostpaj, a midsummer favorite.
      Authentic Swedish Recipes
    • Feature image for Filipino Recipes post, a serving of pancit bihon with a slice of lemon.
      Classic Filipino Recipes
    • Feature image for German Recipes post.
      Authentic German Recipes
    • Feature image for Traditional Spanish Recipes, a pan of espinacas con garbanzos.
      Traditional Spanish Recipes
    • Feature image for Italian recipes by region post.
      Italian Recipes by Region
    • Feature image for Finnish Recipes post.
      Easy Finnish Recipes
    • Feature image for Greek Recipes post.
      Traditional Greek Recipes
    • Feature image for Lebanese Recipes post.
      Lebanese Recipes

    Footer

    Policy

    • Privacy Policy

    Contact

    • About Me

    Copyright

    • Notes on Copyright

    A PARTICIPANT IN THE AMAZON ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.

    Copyright © 2023. FOOD AND JOURNEYS®