How to Cook Sinangag: The Best Filipino Garlic Fried Rice Recipe You’ll Love Every Morning

Sinangag, or Filipino garlic fried rice, is one of the simplest yet most iconic dishes in the Philippines. Traditionally made from leftover rice, it’s the perfect example of how Filipinos turn something ordinary into something extraordinary. With only garlic, oil, and rice, you can create a dish that’s full of aroma, texture, and comfort.

In most Filipino households, Sinangag is never eaten alone — it’s always paired with tapa, longganisa, tocino, or tuyo, creating famous combos like Tapsilog, Longsilog, or Tocilog.

🍚 Why You’ll Love This Recipe

✅ Only 3 main ingredients
✅ Uses leftover rice (no waste!)
✅ Ready in under 15 minutes
✅ Perfect base for any Filipino breakfast combo

Ingredients (Serves 4)

• 4 cups of cooked day-old rice (cold rice is best)

• 8–10 cloves of garlic, finely minced

• 2 tbsp cooking oil (vegetable or canola)

• Salt to taste

• Optional: chopped spring onions or fried garlic bits for garnish

Instructions

1️⃣ Prepare the rice.
Break apart cold rice with your hands or a fork to remove clumps. This helps the grains fry evenly and stay fluffy.

2️⃣ Fry the garlic.
Heat oil in a wok or non-stick pan over medium heat. Add minced garlic and sauté until golden brown and aromatic — not burnt! Remove half of the garlic for topping later.

3️⃣ Add the rice.
Add the rice to the pan and toss well so every grain is coated in the garlicky oil. Stir-fry for 5–7 minutes until the rice is heated through and lightly toasted.

4️⃣ Season and serve.
Add salt to taste and toss again. Top with the reserved fried garlic bits and spring onions. Serve hot with your favorite breakfast viand — tapa, longganisa, or fried egg. 🍳

🌞 Tips for the Best Sinangag

✨ Use leftover rice. Fresh rice is too moist — day-old rice gives that perfect fried rice texture.
✨ Don’t rush the garlic. Slowly sauté to get that golden, crispy finish without burning.
✨ Keep it simple. Authentic Sinangag doesn’t need soy sauce or other seasonings — garlic and salt are the stars.

🍴 Perfect Pairings

• Tapa (Beef) → Classic Tapsilog combo

• Longganisa (Filipino sausage) → Longsilog

• Tocino (Sweet pork) → Tocilog

• Fried Danggit or Tuyo for that salty, crunchy finish