About this recipe

A beloved Filipino staple known as sinangag, this garlic fried rice transforms day-old rice into something deeply savory and aromatic. Loads of golden, crispy garlic perfume every grain, making it the perfect base for a Filipino breakfast spread or a satisfying side to any ulam (main dish). Simple, fast, and endlessly craveable.

Instructions

1. 1

   Remove the cold day-old white rice from the fridge. Use your hands or a dipping fork to break up any large clumps so the grains are as separate as possible — this is the key to evenly fried rice.

2. 2

   Heat a wok or skillet over ^[medium heat]. Add the vegetable oil and butter. Once the butter melts and the oil shimmers, add all of the minced garlic and the white parts of the green onions. Stir constantly and cook for 2–3 minutes until the garlic turns light golden and deeply fragrant. Watch carefully — garlic can burn quickly.

3. 3

   Increase the heat to ^[medium-high]. Add the cold rice to the wok, spreading it out in an even layer. Let it sit undisturbed for 1–2 minutes to develop a slight crust on the bottom, then toss and stir-fry vigorously, breaking up any remaining clumps. Continue tossing for 4–5 minutes until every grain is coated in the garlicky oil and heated through.