Turn leftover rice into a tasty meal with this Filipino Easy Garlic Fried Rice (Sinangag). Simple, garlicky, and quick to make, this classic Filipino breakfast favorite goes wonderfully with eggs, tapa, or longganisa. It’s an economical, flavorful way to start the day or rescue extra rice.
Rice is central to Filipino meals—served at breakfast, lunch, dinner, and often as snacks or dessert. When you have leftover rice, sinangag is the perfect solution: fried rice made primarily with garlic, creating a fragrant, savory base that you can customize with whatever you have on hand.
The ingredient amounts below can be adjusted to match how much rice you have. Day-old, chilled rice works best because it’s drier and separates more easily when frying.
WHAT INGREDIENTS TO USE FOR EASY GARLIC FRIED RICE?
- Day-old rice (refrigerated leftover rice)
- Olive oil or neutral cooking oil
- 3–5 cloves garlic, crushed or finely chopped
- Soy sauce, to taste
- Salt, to taste
- 2 eggs, beaten
- A handful of frozen peas and corn (or other vegetables you prefer)
A large wok or a roomy nonstick skillet works best for even cooking and easy stirring.
HOW TO MAKE EASY GARLIC FRIED RICE
1. Heat 1–2 tablespoons of oil in a wok or large skillet over medium heat. Add the crushed garlic and sauté until fragrant, taking care not to let it burn.
2. Add the cold rice, breaking up any clumps by folding and pressing the rice with your spatula. Stir and cook until the rice is warmed through.
3. Season lightly with salt, then add soy sauce. Toss the rice so most grains are evenly coated. Taste and adjust seasoning as needed.
4. If you prefer, scramble the eggs in a separate pan and add them at the end. Alternatively, push the rice to the sides of the wok to form a well in the center. Add a little oil in the center and pour in the beaten eggs.
5. Let the eggs set briefly, then scramble or flip them and mix with the rice to break them up into small pieces. Add the frozen peas and corn, and stir for 2–3 minutes until the vegetables are heated through. Adjust soy sauce or salt to taste.
Serve immediately while hot. This garlic fried rice is quick, comforting, and endlessly adaptable.
Pair it with grilled or fried eggs, tapa, longganisa, or simple curried ground beef for a fuller meal.
Easy Garlic Fried Rice (Sinangag)
Manila Spoon
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Equipment
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Wok or large skillet, preferably nonstick
Ingredients
- 3-4 cups day-old rice or refrigerated/chilled leftover rice (or however much you have)
- 2 tbsp olive oil or oil of choice
- 3-5 cloves garlic, peeled and crushed
- 1-2 tbsp soy sauce, adjust to taste
- salt, adjust to taste
- 2 eggs, beaten
- handful frozen peas and corn, (or other vegetables)
Instructions
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Heat 1–2 tablespoons of oil in a pan or wok. Sauté the garlic until aromatic, taking care not to burn it.
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Add the cold rice and fold and press to break up clumps. Cook until warmed through. Season with a little salt, then add soy sauce and mix until most grains are coated.
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Either scramble the eggs separately and add later, or push the rice to the sides to make a well in the center. Add a bit of oil to the center and pour in the beaten eggs.
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Let the eggs set, then break them up and mix with the rice. Add frozen peas and corn and stir for 2–3 minutes until heated. Adjust seasoning with more soy sauce or salt as needed.
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Serve immediately and enjoy.
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