Sinigangag
A simple but delicious mix of rice and garlic that is fried in a pan and matches well with plenty of dishes.
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.