Sinangag is a toasty, aromatic Filipino fried rice dish that’s perfect for garlic lovers. Pair this with any meal of your choice to elevate its flavors to the next level!

Sinangag is a staple side dish in the Philippines usually served alongside other breakfast dishes. It’s incredibly simple, but it packs huge garlic flavor!

The name “sinangag” in Tagalog loosely translates to “fry” or “to stir-fry” in english, which is essentially how the rice is cooked: tossed and fried with a touch of garlic-infused oil.

You can add almost anything you want to this fried rice dish to make it even more filling, such as any veggies and/or proteins of your choice. Some variations of sinangag would even include Chinese sausages (which adds a slight sweetness to each bite) or soy sauce, but today we’re going to make the classic version that only consists of 6 ingredients.

Sinangag: A Staple Breakfast

The smell of toasted garlic has always been nostalgic for me since it would be the very first thing I’d smell in the morning just before heading for school. My dad was the cook of our family, and his specialty was making sinangag with whatever he could find leftover in the fridge.

(I’d always have to brush my teeth extra hard during those mornings to be sure I don’t show up to school with garlic breath for that matter!)

Sinangag is a staple in almost all Filipino households. You can pair it with just about anything, from bistek, burger steak, to even chicken adobo.

Experiment yourself where you think sinangag fits the best, and let me know in the comments or by tagging me on my socials!

Instructions for Sinangag

Fry the minced garlic over medium heat for about 7-10 minutes in an oiled wok or pan until the garlic is crisp and golden (be careful not to burn them to avoid bitterness). Set the toasted garlic bits aside and reserve the remaining garlic-infused oil.

In the same pan, add in the rice. Stir fry for about 2-3 minutes to allow all the rice grains to be coated in the garlic oil.

Season the rice with liquid seasoning. Throw in about 2/3 of the reserved toasted garlic bits into the rice (reserving the rest for garnish). Continue to toss and stir fry over medium heat for an additional 1-2 minutes until the rice is heated through and all the ingredients are well combined.

Serve warm. Top with green onions and the reserved toasted garlic bits. Enjoy!

Tips for Success

Be patient with the garlic: Garlic burns very easily, and burned garlic can taste incredibly bitter. Be patient with the garlic as it toasts slowly over medium heat until it becomes crispy and golden in color.
Day-old rice is your best friend: As with any fried rice recipe, day-old grains helps give your fried rice that optimal texture since fresh rice contains a lot of water (increasing chances of wet, soggy, or mushy fried rice). If you’re in a pinch and you only have fresh rice on hand, even spreading out the rice on a plate and sticking it in the fridge for a couple minutes can help dry it out faster!
Season to taste: Sinangag should be heavy on the garlic flavor with hints of savory and saltiness that shouldn’t be too overpowering. If you want to bump up the umami notes, you could add in a bit more soy sauce, add MSG, or even some chicken powder. At the end of the day, your sinangag should taste how you like it to be, so adjust the seasonings accordingly.

Looking for more dishes to pair this Garlic Fried Rice with? Here are a couple of my favorites: