Sinangag

Yesterday's cold rice fried in garlic oil, with the garlic fried twice.

Vegan.

Ingredients

• 800 g cooked rice, cold, from the day before
• 12 garlic cloves, finely chopped
• 4 tablespoons oil
• 1 teaspoon salt
• black pepper

Method

1. THE RICE MUST BE COLD AND AT LEAST A DAY OLD. Fresh rice is full of surface moisture, clumps in the pan and steams instead of frying. This is a dish for leftovers and it is better for it.
2. Break the cold rice up with your fingers before it goes near the pan, so there are no lumps left.
3. FRY HALF THE GARLIC SLOWLY IN THE OIL until it is pale gold and crisp, then LIFT IT OUT with a slotted spoon and set it aside on paper.
4. Turn the heat up, add the remaining garlic to the flavoured oil, and give it 20 seconds before the rice goes in.
5. The garlic is fried twice because it does two jobs: the first batch becomes the crisp topping, the second perfumes the oil the rice fries in. One batch gives you either a topping or a flavour, not both.
6. Add the rice and press it into the pan, turning it every 30 seconds or so for 5 minutes, so some grains catch and toast.
7. Season, and scatter the reserved crisp garlic over at the end. It is the base of a silog breakfast, under an egg.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes