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Sinangag Filipino Garlic Fried Rice
5 minutes
10 minutes
Yield: 4 cups
Steps
- In a large skillet, heat ½ tablespoon oil over medium-high heat. Once oil is hot, add thinly sliced garlic cloves. Stir constantly to prevent garlic from burning or sticking together. Cook until lightly golden brown, about 3 minutes. Remove garlic chips using a slotted spot. Place on paper towel lined plate. Season with salt and set aside. Garlic chips will crisp up as it cools.
- Add remaining tablespoon oil to skillet and heat over medium heat. Once oil is hot, add minced garlic. Stir constantly to prevent garlic from burning. Cook for about 1 minute until garlic is fragrant and starting to brown.
- Add rice and water. Increase to high heat. Break up any clumps of rice. Toss mixture together to distribute garlic evenly. Season with salt. Cook for about 2-3 minutes until rice has been heated through. Serve immediately and garnish with fried garlic chips.
Notes
- Use grapeseed oil because it has a neutral flavor and a high smoke point temperature. Other oil suggestions include: rice bran oil, vegetable oil, and peanut oil.
- Freshly cooked rice is moist and fragile. Chilled day old rice is dry and sturdy. If you don’t have day old rice, chill fresh cooked rice in the fridge for a few hours. Once rice is cold, proceed with recipe.
Originally published at thelittleepicurean.com. Reproduced for personal collection.
