Garlic Fried Rice (Sinangag)
Stir-fried leftover long-grain rice with minced garlic, perfect to pair with roasted chicken.
Ingredients
cooked long-grain white rice (refrigerated leftover rice preferred)
4 cups
vegetable oil
¼ cup
garlic (minced)
6 cloves (2 tablespoons)
salt
1 teaspoon
Instructions
1
Step 1
Use wet fingers to break apart large clumps in the rice and separate the grains.
2
Step 2
Heat oil in a large wok or skillet over medium heat until the oil thins out and begins to shimmer. Add the minced garlic and stir-fry until golden brown and fragrant, about 30 to 45 seconds. Adjust the heat as needed to prevent the garlic from burning.
3
Step 3
Pour in the rice and sprinkle with salt. Slide a spatula along the bottom of the pan to toss the rice so it is evenly coated with the oil and garlic. Break up any clumps with the spatula. Keep stirring to prevent sticking, until the rice is heated through and the grains look glossy but not mushy, about 8 to 10 minutes.
