Garlic Fried Rice – Sinangag
Breakfast in the Philippines is based on sinangag, or rice cooked with garlic and oil. For us, the smell of sinangag cooking is better than waking up to the smell of espresso. This combination may bring together some ready-made eyebrows from skilled Filipino chefs because we don’t use extra rice to make it and we don’t use a rice cooker. We cook the rice in a saucepan on the stove on a low heat. The pieces of rice are still unpolluted and even somewhat dry – like old rice – and in this way they withstand increases in garlic flakes and originally built garlic oil, making the rice increasingly delicious and delicious.
- For the garlic oil and chips:
- 1 cup (240 ml) vegetable oil
- 1 cup (135 g) garlic cloves, sliced paper thin
- 4 cups (800 g) freshly cooked jasmine rice, kept hot
- Kosher salt
- For serving (optional):
- 2 to 4 large eggs, fried or sunny-side up
Heat vegetable oil in a medium skillet over medium heat until the oil starts to shine. Cover a plate with paper towels and place them close.
Carefully empty the garlic in hot oil and mix non-stop until the garlic simply starts to darken. Flush the bowl out of warmth and use an open spoon to stir the garlic-rich on a lined dish with a paper towel; hold the oil. Put the garlic and oil aside while preparing the rice. (You can store garlic and oil flakes in water / air insulated holders in the cooler for seven days.)
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Crush the hot rice with a fork and stir it with a quarter cup (60 ml) of garlic oil and 1/2 cup (40 g) of burned garlic flakes. (You will have more oil and chips for more rice, or give them a dose of frying pans and soups.)
Season the rice with salt and serve immediately or at room temperature, with eggs when needed.
You can also make a sinangag with rice left over from your previous day. Simply heat the rice in a plate with a tablespoon or two of garlic oil. When the rice is hot, put two tablespoons of garlic and sprinkle garlic oil.
Include comfortably sweet Filipino eggs and meat called tosino or hot garlic sausage called Lukbanes longanisa for the selug. It is a great breakfast.