Sinangag (Garlic Fried Rice)

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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Sinangag is a cornerstone of Filipino cuisine, celebrated for its aromatic simplicity and comforting flavours. This garlic fried rice transforms humble jasmine rice into a fragrant masterpiece using thinly sliced garlic that is fried until golden and crisp. The resulting infused oil provides a rich, savoury depth that coats every grain, making it an irresistible side dish or a satisfying main meal. It is traditionally served as part of a classic 'silog' breakfast, but its versatility makes it a wonderful accompaniment to any grilled meat or vegetable dish.

This high-protein version is topped with freshly fried eggs, making it a nutritious and energising way to start the day. Using freshly cooked hot rice ensures the grains absorb the garlic oil perfectly, while the leftover garlic crisps provide a delightful textural contrast. Whether you are looking for a quick midweek dinner or a leisurely weekend brunch, this homemade Filipino staple is an effortless way to bring bold, authentic flavours to your dinner table.

Ingredients for Sinangag (Garlic Fried Rice)

240ml (240 ml) vegetable oil
240ml (135 g) garlic cloves, sliced paper thin
750g (800 g) freshly cooked jasmine rice, kept hot
Koshersalt
2 to 4 large eggs, fried or sunny-side up

How to make Sinangag (Garlic Fried Rice)

In a medium saucepan, heat the vegetable oil over medium heat until the oil begins to shimmer. Line a plate with paper towels and set it nearby.

Carefully pour the garlic into the hot oil and stir continuously until the garlic is just beginning to lightly brown. Remove the pan from the heat and use a slotted spoon to transfer the fried garlic onto the paper towel–lined plate; reserve the oil. Set both the garlic and the oil aside while you make the rice. (You can store the garlic chips and oil in separate airtight containers in the refrigerator for up to a week.)

Fluff the hot rice with a fork and toss it with 60ml (60 ml) of the garlic oil and 120ml (40 g) of the fried garlic chips. (You will have leftover oil and chips for more rice; or try them on the pansits and soups.)

Season the rice with salt and serve right away or at room temperature, with the eggs, if desired.

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