Sinangag (Garlic Fried Rice) recipe | Epicurious.com
Ingredients· 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· 2 to 4 large eggs, fried or sunny-side up
InstructionsStep 1Preparation 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.Step 2Carefully 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.)Step 3Fluff the hot rice with a fork and toss it with 1/4 cup (60 ml) of the garlic oil and 1/2 cup (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.)Step 4Season the rice with salt and serve right away or at room temperature, with the eggs, if desired.Step 5Notes:You can also make sinangag using rice left over from your meal from the previous day. Just heat the rice in a pan with a tablespoon or two of garlic oil. When the rice is hot, add 2 tablespoons of the garlic and a drizzle of garlic oil.Step 6Add eggs and the sweet Filipino cured meat called tocino or the garlicky sausages called Lucban longanisa for a silog; it’s an excellent breakfast.Step 7Excerpted from I Am a Filipino: And This Is How We Cook by Nicole Ponseca and Miguel Trinidad (Artisan Books). Copyright © 2018.Step 8Buy the full book from Amazon.