Filipino Garlic Fried Rice (Sinangag) — Panlasang Pinoy
Original uploader shows frying garlic and leftover rice, using six cups unlike FOOD. Follow FOOD's refrigerated rice food-safety handling; in-site video playback untested.
Official cooking video · Panlasang Pinoy · YOUTUBEFilipino Golden-Garlic Sinangag Rice
Three servings of Filipino garlic fried rice with separated, safely chilled grains and crisp golden garlic.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Use 600 g cooked rice that was refrigerated in shallow containers within two hours at 4°C or colder. Thinly slice 35 g garlic, wash and chop 35 g scallions and break up rice clumps.
- 02
Heat 25 ml oil and garlic together over medium-low heat 3–4 minutes until pale golden. Reserve one-third as garnish and avoid dark, bitter scorched garlic.
- 03
Raise heat to medium-high and stir-fry 600 g cold rice 5–6 minutes, separating grains. Add 3 g salt and thoroughly reheat to a center temperature of 74°C.
- 04
Add 35 g scallions and stir-fry one minute. Divide into three bowls and scatter reserved crispy garlic. Serve promptly; avoid extended room-temperature holding.
Before you cook
Use rice chilled to 4°C or below within two hours of cooking; reheat thoroughly to 74°C and never leave it at room temperature for long.
Allergens: no major specific allergens in listed basic ingredients; check packaged oil for cross-contact
Image & source credits
AI-generated image.
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