f sinangag garlic fried rice served in a shallow ceramic bowl, topped with crispy garlic chips and chopped scallions.

Filipino Sinangag (Garlic Fried Rice)

July 22, 2025

By Millie Pham

Simple, garlicky, and the perfect way to use leftover rice

Sinangag is a staple in Filipino breakfasts, and honestly, once you’ve had it, plain fried rice just doesn’t compare. It’s super simple—just garlic, oil, and day-old rice—but when done right, it’s golden, crispy, and packed with flavor. It’s usually served with eggs, tapa, tocino, or longganisa, but it’s just as good on its own or with whatever you’ve got in the fridge.

My first time having sinangag was during a trip to Manila years ago, and I couldn’t believe how something this basic could taste that good. The garlic is the star—crispy, toasty, and aromatic.

Why I Love This Recipe

Uses ingredients you already have
Big garlic flavor with just a few ingredients
Perfect way to repurpose cold rice
Crispy bits of garlic make it next-level
Pairs with just about anything

What You’ll Need

4 cups cold, cooked white rice (preferably jasmine)
6 cloves garlic, peeled and finely minced
2½ tbsp neutral oil (like canola or vegetable)
½ tsp salt, or to taste
Optional: chopped scallions or fried garlic chips for garnish

Pro Tips

Use cold, dry rice—fresh rice will clump and turn mushy
Don’t rush the garlic—let it turn golden, not brown
Use medium-low heat for garlic to avoid burning it
Stir rice gently at first so it doesn’t break apart too much
Save a little crispy garlic for topping—adds great texture

Tools You’ll Need

Nonstick or cast-iron skillet
Wooden spoon or spatula
Knife and cutting board
Mixing bowl (for breaking up cold rice)

Substitutions and Variations

Add scrambled egg or a fried egg on top
Toss in some scallions or chopped chilis
Mix in a splash of fish sauce or soy sauce (not traditional but tasty)
Use brown rice for a nuttier flavor
Add leftover meat like tapa or roast chicken

Make-Ahead Tips

Garlic can be minced and stored in an airtight container up to 2 days ahead
Rice should be chilled and day-old for best texture
You can fry the garlic ahead and store in a small jar

Instructions

STEP 1: Fry the Garlic

In a large skillet, heat 2½ tbsp neutral oil over medium heat. Add 6 cloves minced garlic and sauté slowly, stirring often, until garlic turns golden and crispy—about 2–3 minutes. Remove half of it and set aside for garnish.

finely minced garlic pieces turning golden in hot oil, slightly crisping around the edges, bubbles forming in the oil.

STEP 2: Add the Rice

Add 4 cups cold, cooked jasmine rice to the pan with the remaining garlic. Break up clumps gently and stir well so the rice gets coated with the garlic oil.

fluffy cold rice being stirred into the garlic oil, grains separating and starting to warm, golden garlic bits scattered throughout

STEP 3: Season and Toast

Sprinkle ½ tsp salt evenly over the rice. Cook for another 4–5 minutes, stirring occasionally, until rice is heated through and lightly toasted in spots.

salt being sprinkled over golden fried rice in the pan, rice starting to brown slightly at the bottom with steam rising.

STEP 4: Garnish and Serve

Turn off the heat and top with the reserved crispy garlic and optional chopped scallions. Serve hot.

Leftovers + Storage

Store in an airtight container for 3–4 days
Reheat in a dry skillet with a splash of oil or in the microwave
Add a fried egg on top to make it a full meal when reheating

Why This Recipe Works (Quick Science)

Cold rice is drier, so it fries instead of steaming
Garlic infuses the oil, creating a flavor base that coats every grain
Neutral oil doesn’t overpower the garlic so the flavor shines through
Toasting rice lightly caramelizes it, adding texture and nutty flavor

Meal Plan Ideas

Serve with fried eggs and longganisa (Filipino sausage)
Add as a side to grilled meats or adobo
Pair with sautéed greens or tomato salad
Makes a great base for rice bowls with leftover proteins
Serve with lumpia for a full Filipino-style breakfast

Common Mistakes

Using hot or freshly cooked rice—it gets gummy
Cooking garlic too fast or too hot—burnt garlic is bitter
Not stirring rice evenly—leaves clumps and uneven flavor
Overloading with soy sauce or extras—traditional sinangag is meant to be simple

What to Serve With

Longganisa, tapa, tocino, or adobo
Fried or scrambled eggs
Tomato slices or cucumber salad
Bangus (fried milkfish)
Fresh mango on the side

FAQ

Q: Can I use garlic powder instead of fresh garlic?
A: Not recommended—this dish is all about the crispiness and aroma of fresh garlic.

Q: Is sinangag usually spicy?
A: Nope, but you can add chopped chili or serve with spicy vinegar if you like heat.

Q: Can I freeze it?
A: It’s better fresh, but yes—freeze in a zip-top bag for up to a month.

Q: What kind of oil is best?
A: Use a neutral oil like canola, vegetable, or even light olive oil. Coconut oil works too for a slightly sweet twist.

Garlic lovers, this one’s for you

Filipino Sinangag is proof that simple is so good. Once you make it, you’ll want to keep garlic rice in your rotation forever. Let me know how it turns out or how you make it your own—I love hearing your takes on it!