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Sinangag: Filipino Garlic Fried Rice

Filipino garlic fried rice made with day-old rice, a whole head of garlic fried golden, and a pinch of salt, finished with scallions and best eaten with a fried egg.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 cups (about 600 g) cooked jasmine rice, chilled overnight and crumbled
  • 1 head garlic (10 to 12 cloves), peeled and minced
  • 3 tablespoons neutral oil
  • 3/4 teaspoon fine salt, plus more to taste
  • 1/4 teaspoon ground black pepper, optional
  • 2 scallions, thinly sliced, for serving
  • 4 fried eggs, for serving, optional

Method
 

  1. Crumble the chilled rice with lightly wet hands until no large clumps remain.
  2. Add oil and minced garlic to a cold wok or large skillet. Cook over medium heat, stirring often, 3 to 4 minutes until light golden. Scoop out about a third of the garlic and set aside for topping.
  3. Raise heat to medium-high. Add crumbled rice to the garlic oil and toss so every grain gets a light coating.
  4. Spread rice across the pan and let it sit undisturbed 30 to 45 seconds, then toss. Repeat for 5 to 6 minutes until hot through, grains separate, and some edges are faintly crisp.
  5. Season with salt and black pepper if using. Toss again, taste, and adjust salt.
  6. Serve hot topped with reserved crisp garlic and sliced scallions, with a fried egg per person if you like.