Sinangag (Filipino Garlic Fried Rice)
Vicki Butts (lazyme)
Known especially as a breakfast staple, sinangag has countless variations. Some people add meat or vegetables to the rice, and if there are eggs involved, they may be scrambled or fried. The one constant is lots of garlic.
·butter, optional (can also use vegetable oil)
·salt and pepper
12 clovegarlic, minced
4 ccooked long-grain rice
1 tspsoy sauce, plus more if desired
2green onions, chopped
How to Make Sinangag (Filipino Garlic Fried Rice)
- Heat 2 teaspoons of butter or oil in a medium skillet over moderate heat. Beat the eggs with a dash of salt and pepper. Pour them into the pan and cook until the center is set. Turn the omelet out onto a plate and set aside. When it is cool enough to handle, cut it into strips about 1/4-inch wide x 2- or 3-inches long.
- Using the same pan or a separate wok, if you prefer, heat a tablespoon of oil over moderate heat and add the minced garlic. Fry the garlic, stirring constantly to prevent it from burning. When the garlic is crispy and golden, remove it from the pan (leaving the garlicky oil in the pan) and set aside.
- Add 2 more tablespoons of oil to the pan or wok and stir in the rice. Make sure all the rice is coated with oil and then spread it across the pan in an even layer. Cook for a couple of minutes, then stir and repeat this process until the rice is heated through and starting to brown. If you like crispy bits, you can continue to fry it longer.
- Stir 1 teaspoon of soy sauce into the rice, taste, and add more if needed. Remove from heat.
- Serve the rice garnished with egg strips, scallions, and a little fried garlic. Place the remaining garlic in a bowl on the side so individuals can add more if they like.