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Sinangag Recipe

Sinangag na Kanin

The secret to a good Sinangag Recipe is to coat your hands with salt and manually loosen the rice before stir-frying. You can also add some fried Garlic chips as a garnish to your Sinangag.

Scale

Ingredients

Instructions

  1. In a bowl, break cold rice to separate grains.
  2. In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.
  3. In a wok or wide, heavy-bottomed skillet over high heat, heat 2 tablespoons of the oil until very hot. Add rice and cook, spreading the rice on the entire cooking surface of the pan for about 45 seconds or until grains start to sizzle and then tossing to redistribute. Repeat a few times until rice is heated through. Add garlic bits and stir to combine. Season with salt and pepper to taste.

Notes

Fried rice is best with previously-cooked, cold rice from the day before. If starting with freshly-cooked rice, distribute rice on a shallow baking sheet and refrigerate, uncovered, for about 1 to 2 hours to dry out moisture.

Nutrition

Keywords: Sinangag, Sinangag Recipe, Fried Rice

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