My Singangag Recipe (Filipino Garlic Fried Rice)

Singangag recipe

Sinigangag

A simple but delicious mix of rice and garlic that is fried in a pan and matches well with plenty of dishes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Filipino
Servings 4 servings

Ingredients
  

  • 4 cups cold cooked white rice (leftover cooked rice is optional)
  • ¼ cup canola oil
  • 1 head garlic (peeled and minced)
  • salt (add to taste)
  • pepper (add to taste)

Instructions
 

  • Begin by breaking apart the cold rice in a bowl to ensure the grains are separated.
  • In a wide skillet over low heat, warm approximately ¼ cup of canola oil. Add the minced garlic and cook, stirring occasionally, until it turns a beautiful golden brown.
  • Use a slotted spoon to remove the garlic, letting it drain on paper towels.
  • Reduce the excess oil in the skillet, leaving about 1 to 2 tablespoons. Increase the heat to high, swirling the oil to coat the pan’s surface.
  • Add the rice to the skillet and cook, spreading it across the surface for about 45 seconds.
  • Toss the rice to redistribute, repeating this process until the grains start to sizzle and the rice is thoroughly heated.
  • Reintroduce ¾ of the garlic to the fried rice and toss until evenly distributed.
  • Season the dish with salt and pepper according to your taste.
  • To serve, transfer the aromatic garlic fried rice to a serving platter and generously top it with the remaining golden bits of garlic.

Details Behind My Singangag Recipe

Singangag Recipe – Rice is one of, if not the biggest staple foods in Filipino cuisine. Generally, rice is paired with a variety of dishes and enjoyed plain. However, other than plain, there is another way to enjoy rice and it is as singangag. Sinangag, or garlic fried rice, is a popular Filipino dish made by stir-frying pre-cooked rice with garlic. Typically using leftover rice from the previous day, it gets a slightly fermented and firmer texture. The rice is garnished with toasted garlic, rock salt, black pepper, and sometimes scallions.

Sinangag is usually served with “dry” meat dishes like bacon, sausage, dried or cured meat, Spam, or dried fish, alongside scrambled or fried eggs. A prime example of this is the tapsilog breakfast and its variations. Unlike other fried rice, sinangag focuses solely on garlic to enhance the main dish’s flavor. As such, it makes for a highly versatile dish to pair with different dishes.

Additional Notes on My Singangag Recipe

While making singangag is fairly easy, there are ways to make the dish better. Opt for oils with neutral flavors and high smoke points, such as grapeseed, canola, or corn oil, ensuring the fried rice has a subtle sheen without being overly greasy. Cold, leftover cooked rice is key, as it has less moisture and firmer grains, preventing mushiness during stir-frying. If you’re using freshly cooked rice, spread it thinly on a baking sheet and refrigerate for a few hours to dry and cool completely.

When cooking, use a wok or a wide pan with slanted sides to facilitate easy ingredient distribution without spills. Cook garlic on low heat to infuse the oil with flavor before browning, and set burners on high heat after browning to prevent rice from sticking and impart a toasty flavor to the dish. For more color and texture, add extra crispy garlic and chopped green onions. It is up to you what to pair the rice with, whether it be sausage, egg, or both.

Dishes to Pair with Singangag

As stated, there is a variety of dishes you can pair with singangag. One of these dishes is tocino. Filipino tocino is otherwise known as sweet cured pork. It is a dish made with thinly sliced, tender pork cured in a mixture of anise wine, annatto, water, salt, and plenty of sugar. After marinating at room temperature for an hour, the meat undergoes a 3-day curing period in the freezer. Following curing, the meat is boiled until the water evaporates, and oil is added. A quick fry prevents the sugar from burning, creating the delicious pork dish.

Another dish you can pair with singangag is tapa. Tapa is thinly sliced meat cured with salt and spices, commonly enjoyed in the popular Tapsilog style. This involves savoring tapa with eggs and garlic rice, creating a flavorful and satisfying meal. If you are not into cured meats, there are vegan versions of these dishes. With vegan tapa, you can replace the meat with soy curls. Overall, there are plenty of meaty dishes to pair with singangag.

Sweet Rice Dishes

Just as there are plenty of savory rice dishes in Filipino cuisine, there are many sweet rice dishes. One classic example of a sweet rice dish is champorado. Champorado is a chocolate porridge made with sticky rice and Filipino cocoa called tablea. Though its name may remind some of the Mexican dish champurrado, champorado is uniquely influenced by Chinese cuisine. Unlike the Mexican version, champorado often uses glutinous rice instead of corn masa, similar to its Spanish counterpart.

For something lighter, there is ginataang munggo. Ginataang Munggo, known by names like Lelut balatung and Ginataang totong, is a tasty rice porridge. It involves roasted mung beans and glutinous rice, cooked in a flavorful mix of coconut milk and cream.

Overall, there are a many ways to enjoy rice in Filipino cuisine, whether it be paired with other dishes or made into a dessert.

Singangag recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




More Recipes

Asparagus Soup

Asparagus Soup

Mums asparagus soup. During my childhood, the asparagus was something we got as scrub for a big family celebrations. They are quite expensive then, ‘till

Read More »

OREO ICE CREAM RECIPE

Regarding frozen desserts, few things compare to the sheer joy of indulging in a scoop of homemade ice cream. Crafting your own frozen delight allows

Read More »