Garlic Fried Rice
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.
4 servings · Prep 10 min · Cook 15 min · Total 25 min
Southeast Asian · Breakfast · Side Dish
Ingredients
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4 cup cooked white rice day-old, cold from the fridge — grains should be dry and separated
10 cloves garlic minced or finely chopped- finely chopped
3 tbsp vegetable oil
1 tbsp butter unsalted
2 tbsp soy sauce
0.5 tsp salt
0.25 tsp white pepper freshly ground
3 piece green onions thinly sliced, whites and greens separated
2 large eggs fried sunny-side up, for serving
Equipment
Stovetop
Skillet
Wok
Instructions
- 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.
- 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.
- 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.
