Sometimes the simplest dishes are the most satisfying. This is certainly true in the case of sinangag, a garlicky Filipino-style fried rice. Making this comfort food requires just a handful of ingredients – leftover rice, oil, garlic – and if you add an egg, it can even be a meal in itself.
Known especially as a breakfast staple, sinangag (not to be confused with sinigang, the soup!) has countless variations. Some people add meat or vegetables to the rice, and if there are eggs involved, they may be scrambled or fried. The one constant is lots of garlic, although that, too, may be chopped in different shapes or sizes or added at various stages of cooking. Pungent breath is almost guaranteed, and it's absolutely worth it.
The recipe below is based on my experience cooking with my friend Martin Cendreda, who generously shared his tips. Martin said sinangag is the first thing he learned how to cook, and now he is teaching his 4-year-old daughter Margot how to make it. On this occasion, Martin served the rice with the fried garlic and strips of egg scattered on top. Sometimes, if he has to feed the kids right away, he'll do a faster version that involves scrambling eggs, adding garlic and rice to the same pan, and mixing it all together.
There really are no hard rules when it comes to this dish, although Martin definitely recommends making it with with leftover, not freshly cooked, long-grain rice – at least a day old and even "so old that you almost don't want to eat it." You want the rice to be dried out so the grains don't clump up in the pan. Yet, even that is forgiving. The fresher-than-ideal rice I brought over for us to use was sticky, but it still turned out delicious.
With the addition of egg, sinangag makes a terrific breakfast or even a simple lunch or dinner. It's often paired with Filipino-style sausages called longganisa or tocino, a sweet cured pork. Or you can serve the rice and garlic as a side to any number of meals.

Sinangag (Filipino Garlic Fried Rice)
Serves 4
Butter (optional; can also use vegetable oil)
Vegetable oil
4 eggs
Salt and pepper
12 cloves garlic, minced
4 cups cooked long-grain rice
Soy sauce
2 green onions, chopped
Heat 2 teaspoons of butter or oil in a medium skillet over moderate heat. Beat the eggs with a dash of salt and pepper. Pour them into the pan and cook until the center is set. Turn the omelet out onto a plate and set aside. When it is cool enough to handle, cut it into strips about 1/4-inch wide x 2- or 3-inches long.
Using the same pan or a separate wok, if you prefer, heat a tablespoon of oil over moderate heat and add the minced garlic. Fry the garlic, stirring constantly to prevent it from burning. When the garlic is crispy and golden, remove it from the pan (leaving the garlicky oil in the pan) and set aside.
Add 2 more tablespoons of oil to the pan or wok and stir in the rice. Make sure all the rice is coated with oil and then spread it across the pan in an even layer. Cook for a couple of minutes, then stir and repeat this process until the rice is heated through and starting to brown. If you like crispy bits, you can continue to fry it longer.
Stir 1 teaspoon of soy sauce into the rice, taste, and add more if needed. Remove from heat.
Serve the rice garnished with egg strips, scallions, and a little fried garlic. Place the remaining garlic in a bowl on the side so individuals can add more if they like.
Related: Filipino Recipe: Pork Sinigang Soup
(Images: Emily Ho)
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Comments (14)
thank you for posting!
Thank you!!!!
I grew up eating this every weekend with fried eggs and tocino or longanisa, yumm!! My mom also taught me to crush up the leftover rice with wet hands to keep it from clumping up.
Margot is adorable!
nice post, cravin some now!
Lovely post! Thank you so much for sharing this grown-up sexy version of what I grew up with. :) This was breakfast to us. Growing up, pancakes and anything sugary was very rare. Filipino breakfasts were savory and filling. Waking up to the smell of garlic on the skillet, heaven to me!
Salamat! I grew up eating this too. Now I'm craving it.
Thank you for the post and bringing back good old childhood memories :). I grew up eating sinangag and had this for breakfast especially on school days. My mom always paired it with either eggs (sunny side up) and/or hotdogs, and lots of banana ketchup! Salamat po!
I love fried rice. But the one we grew up eating, looks just a bit brown than the one in the picture. After the garlic has been cooked and become crispy, the rice is cooked together with the garlic, then the soy sauce is added. We usually have sunny-side up eggs with cured pork called tocino. But my favorite pairing is still Tapa or Longganisa. Filipinos will be familiar with these. Thanks for posting and featuring Filipino foods.
with so many variations, this will not get old really :)
i enjoy it with dried fish and strong coffe in the morning :)
good thing Filipino food is also featured in thekitchn
salamat sa pag post, kababayan!
What a great Filipino dish to feature! We love "Sinangag" at home. I make it every weekend for brunch -- the garlicky flavors are irresistable! Thanks for sharing.
I grew up eating big plates of sinangag with over easy eggs, pickled jalapenos, and patis! My absolute favorite, and like Marot and her dad, it was the very first thing I learned to cook for myself as a kid.
I HIGHLY HIGHLY recommend pairing it with a sunny-side up or over-easy egg right on top, then break the yolk and mix it into the rice. I grew up thinking sinangag specifically meant rice with over easy eggs. It's honestly the best--the yolk coats the garlicky rice in a delicious and rich sauce, and the pickled jalapenos add acid and spice to balance the flavors. The patis (fish sauce) adds salt and is better than soy sauce IMO.
I'm loving all these Filipino recipe posts!
Don't laugh, but I had no idea that this dish had an official name -- I always thought it was just called garlic fried rice! You really do learn something new everyday :)
This was so easy and delicious! It makes for a great cheap college dinner.