sinangag

Filipino garlic fried rice is a delicious side dish you&#039;ll love for all meals. Hot and toasty with crisp garlic bits, this sinangag is the best use for leftover steamed rice.

Sinangag (Garlic Fried Rice)

cold, cooked white rice

canola oil

garlic,

salt and pepper

Separate rice

In a bowl, break cold rice to separate grains.

Toast garlic

In a wide skillet over low heat, heat about 1/4 cup oil. Add garlic and cook, stirring occasionally until golden brown. With a slotted spoon, remove the garlic and drain on paper towels.

Raise heat

Remove excess oil except for about 1 to 2 tablespoons. Raise heat to high, swirling the oil to coat the surface of the pan.

Add rice

Add rice and cook, spreading on the surface of the pan for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until rice is heated through.

Toss in browned garlic

Return 3/4 of the garlic and toss with the fried rice until evenly distributed.

Season

Serve

To serve, transfer to a serving platter and top with the remaining garlic bits.

We Filipinos love rice with our meals. Fried Garlic rice, or Sinangag as we call it, is one of the most common rice dishes you will find in Filipino restaurants! It is also our favourite way to revamp leftover rice. The best rice to use is cooked white rice that has been cooled and even refrigerated since the grains are no longer as sticky as compared to freshly cooked rice.

Filipino Fried Garlic Rice (Sinangag)

tbsp neutral oil

tsp salt (or more to taste if needed)

garlic (minced)

rice (cooked and cooled (leftover is best))

Heat a large wok or non-stick pan over medium high heat. Once hot, add in the oil. Add in the salt and mix into the oil.

Add in the garlic and cook over medium heat until golden brown.

Add in the leftover cooked and cooled rice, and break apart any large chunks, if there are any. Mix the rice into the oil and garlic and leave to cook for 4-5 minutes over medium high heat. Feel free to season with more salt, to taste, if you’d like.

Turn off the heat and enjoy with your favourite ulam (viand)!

Filipino sweet sausage with garlic fried rice and fried egg. This complete meal is perfect for breakfast.

Longsilog Recipe

lb. skinless longanisa

eggs

rice (leftover)

garlic (crushed)

water

cooking oil

Salt and black pepper

Heat 2 tablespoons of oil in a pan. Once the oil gets hot, fry the eggs. Remove from the pan. Set aside.

Add remaining oil in the pan. Fry the longanisa until the outer part turns light brown (around 1 1/2 minutes).

Pour-in water. Let boil. Continue boiling until the water evaporates.  Fry the longanisa in remaining oil until fully cooked. Remove from the pan and set aside.

Using the remaining oil, cook garlic until it starts to turn light brown.

Add rice. Stir-fry for 3 minutes. Season with salt and ground black pepper.

Assemble the fried eggs, longanisa, and sinangag on a plate. Serve with spicy vinegar as a dipping sauce for the longanisa.

Share and enjoy!

This Garlic Fried Rice also known as &quot;Sinangag&quot; is a Fillipino style fried rice. Fluffy toasted rice served with tons of fried garlic and scrambled eggs. Don&#39;t let the minimal ingredients fool you this Garlic Fried Rice is packed with flavor! The perfect side dish for any meal!

Garlic Fried Rice

unsalted butter

eggs, whisked

white rice

onion powder

garlic powder

tsp salt

tsp pepper

canola

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

Onion powder is dehydrated, ground onion that is commonly used as a seasoning. It is a common ingredient in seasoned salt and spice mixes, such as beau monde seasoning. Some varieties are prepared using toasted onion. White, yellow and red onions may be used. Onion powder is a commercially prepared food product that has several...

onion salt

Add oil to a large skillet and heat over medium high heat. Add in garlic and green onions (white parts only) and cook for 3-4 minutes stirring constantly until the garlic and green onions are golden brown.

Drain the toasted garlic / onion mixture through a sieve and set aide. Save the oil.

To the same pan add 1 tablespoon of the reserved oil along with 1 tablespoon of butter. Heat over medium high heat and add in the eggs. Scramble the eggs, remove from the pan and set aside.

Add the remaining oil to the skillet and add in the rice. Toast the rice until it starts to get a little golden brown and warmed through.

Take off of the heat and stir in the cooked eggs, onion powder, garlic powder, salt, pepper and green onions. Serve immediately and enjoy!

https://content.jwplatform.com/videos/lTMo0T8N.mp4

This Garlic Fried Rice also known as Sinangag is a Filipino style fried rice. Fluffy toasted rice served with tons of fried garlic and scrambled eggs. Don't let the minimal ingredients fool you this Garlic Fried Rice is packed with flavor! The perfect side dish for any meal!

Longganisa is a type of Filipino sausage distinct for its sweet and garlicky flavors. It’s a very popular breakfast food in the Philippines, but can be enjoy any time of the day. I grew up eating what we&#039;d call &#039;Longsilong&#039; which was basically Longganisa (for the &#039;long&#039;), garlic fried rice or &#039;sinangag&#039; (for &#039;si&#039;), and an egg (itlog, for &#039;log&#039;).It&#039;s very popular and is easily one of my favorite comfort foods. This vegan version of longganisa uses a mix of extra firm tofu or tokwa and minced mushrooms that I seasoned and shaped into small links before pan-frying to create a plant-based version of a Filipino classic.

Vegan Longganisa (Filipino Sausages)

oz extra firm tofu (or tokwa)

lb mushrooms (minced (see notes))

tomato paste

tsp black pepper

soy sauce (- adjust to taste)

tbsp white distilled vinegar

brown sugar

tbsp corn starch

panko

Neutral oil (for frying)

neutral oil

oz extra firm tofu

tsp black salt (or sub

turmeric powder (for color)

yeast (optional)

black pepper

Sprinkle of liquid aminos

white vinegar

onion

sugar adjust

red chili sliced (optional)

Sweet chili vinegar

Fried garlic rice

Tofu scramble

Drain excess liquid from the tofu. I usually do this by wrapping the block in some paper towels before placing a plate or flat surface on top so the water seeps out and is absorbed by the towel.

If using dried shiitake mushrooms, soak these in hot water for 30 minutes until rehydrated. You can also leave this to soak overnight. Squeeze out the water from the mushrooms.

For all the mushrooms, you can finely mince these or process them.

Heat a large pan or skillet over medium heat. Add a little oil. Add the mushrooms and sauté for 2-3 minutes or until cooked. Turn off the heat. Set aside to cool. Cooking the mushrooms will help draw out extra moisture.

PREPARE THE MUSHROOMS

In a bowl, crumble the tofu with your hands. Add in the mushrooms and the rest of the ingredients. Mix throughly until well incorporated.

You can taste some of the mixture and season more if needed.

Shape 1.5 tbsp of the mixture into a small cocktail sausage-like shape. The longganisa or Filipino sausage mixture should hold up well. If it easily crumbles or falls apart, you can add 1-2 tbsp more of bread crumbs to help absorb the excess moisture.

You can also shape the sausages however way you like.

LONGGANISA MIXTURE

In a frying pan, add enough oil to submerge half of the sausages.

To test out the heat of the oil, you can add a small piece of the longganisa. It should immediately sizzle in the oil.

Add the longganisa in the oil. Cook the longganisa for 2-3 minutes on each side or until golden brown. Flip over and cook the remaining side.

Drain the longganisa from the oil.

COOKING THE LONGGANISA

Serve with the tofu scramble, garlic rice or sinangag, and vinegar for dipping. Enjoy!

SERVE AND ENJOY!

I pan-fry all the longganisa and store this in an air-tight container in the refrigerator for up to 1 week.

To reheat, you can simple pan-fry these again or place them in an air-fryer.

STORAGE TIPS FOR LEFTOVERS

You can cook the garlic rice and tofu scramble the same pan as the longganisa. I like to cook the garlic rice, then the tofu scramble, before the longganisa.

Heat a large wok or pan over medium. Once hot, add in the tofu and crumble using a fork. Mix in the spices and coat the tofu. Season with some liquid aminos or soy sauce. Sauté for 3-5 minutes until cooked. Set aside so you can use the same pan for the longganisa.

TOFU SCRAMBLE & GARLIC RICE

For the vinegar, mix the onions and vinegar together. Mix in some sugar to counter the acidity. Add red chili, if using. Allow to soak for 10-15 minutes. The vinegar will turn pink from the onions.

This is best prepared in advance and can be stored for days.

VINEGAR FOR DIPPING

This garlic fried rice is so versatile in how it can be enjoyed. Start your day with a delicious Filipino breakfast, or keep this as a traditional fried rice recipe to enjoy for lunch or dinner. Best of all, you just need four simple ingredients that you probably already have on hand!

Filipino Garlic Fried Rice (Sinangag)

rice

vegetable oil

0.9 oz garlic (4 cloves)

salt (or

green onion (or scallions, optional,

Use leftover/day-old cooked rice for this recipe, which can save so much time. If you don&#39;t have that, then you first need to cook the rice - check the Notes below for the details.

Chop the green onion and mince or grate the garlic cloves.

Add the vegetable oil to a large pan and heat over medium heat. Then, pan-fry the garlic for a couple of minutes until golden. You&#39;ll want to stay close and stir every so often so that you don&#39;t burn the garlic.

Scoop out the garlic. Then add the cooked rice to the pan. Stir well, so the grains get coated with the garlic-infused oil. Cook long enough to warm the cold rice (if using leftover) or just for a few minutes (if using freshly made). Remember that this is non-sticky rice, so you don&#39;t want it to become mushy from overcooking it. 

Top with the pan-fried garlic and chopped onion, and serve. If you want to add a little bit of crunch to the top, you can add crunched nuts on top.

Looks good, will try it. On a separate subject What wok would you recommend? Maybe a nonstick easy to maintain, don't have to continuously season it category ?

Thanks

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