Every Filipino lunch, whether in the city or the countryside, must contain sinangag, or garlic fried rice. Its best hour is at breakfast, although it complements any meal nicely. It's quick and easy, and a great way to use up leftover rice.
Ingredients:
- 3 to 4 cups cooked long grain white rice, 1 to 2 days old, refrigerated
- 1 teaspoon salt, divided
- 2 tablespoons vegetable oil
- 4 large cloves garlic, minced
- 1/4 teaspoon white pepper
- 1 thinly sliced green onion or a handful of chives, optional, for garnish
Instructions:
Step:No:01
Once the rice is done, transfer it to a large mixing basin and let it cool. To break up and loosen the grains, fluff them with your hands.
Apply a half-teaspoon of salt evenly across the rice. Using a spoon, thoroughly mix and set away.
Apply a half-teaspoon of salt evenly across the rice. Using a spoon, thoroughly mix and set away.
Step:No:02
Stir-fry: Heat a sizable skillet or wok to medium-high and pour in some oil. Garlic should be added when it's hot and cooked for 30 to 1 minute, or until it's crisp and lightly golden brown without burning.
Put the rice in. To fully incorporate the oil and garlic into the grains, thoroughly stir them with a frying spoon or spatula. About two minutes should pass for this.
Put the rice in. To fully incorporate the oil and garlic into the grains, thoroughly stir them with a frying spoon or spatula. About two minutes should pass for this.
Step:No:03
Serve: Garnish with chives or green onions, if you'd like. Serve warm as a side dish for dinner, lunch, or morning.
Store any leftover garlic fried rice in the refrigerator in a closed container. It may last for two days at most. Because it tends to grow soggy, sinangag na kanin does not freeze well.
Store any leftover garlic fried rice in the refrigerator in a closed container. It may last for two days at most. Because it tends to grow soggy, sinangag na kanin does not freeze well.
more details for recipes https://www.simplyrecipes.com/garlic-fried-rice-recipe-7965824
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