Sinangag

Sinangag is the perfect use for day-old rice. Hot and toasty with loads of crispy garlic bits, this Filipino-style fried rice is delicious for breakfast or any time of the day meal.

Since I updated my tocino, longganisa, and tapa recipes with brand new photos and cooking tips, I thought I’d go ahead and revamp my sinangag post as well. Because what goes better with these Filipino cured meats than hot and toasty garlic fried rice?

One of my favorite kitchen hacks is cooking double the steamed rice and storing half in the freezer for future meals. This trick has saved my sanity on many occasions. When I’m too busy or too lazy to prepare an elaborate meal for the family, I just a thaw bag of my pre-cooked rice and toss it with other odds and ends in the fridge into a hearty and filling stir-fry.

Most of my previous stash, however, is used to make sinangag. My top meal of the day is breakfast and what better meal to wake up to than a hefty plate of Filipino silog? Seriously, what can be more delightful to the senses than the fragrant aroma of toasted garlic?

How to Serve Sinangag

Sinangag is traditionally prepared for breakfast as a way to make use of leftover rice from last night’s dinner.

Although it is usually served as a component of the classic Filipino meal, silog, this Filipino-style garlic rice is also a great side dish to other lunch or dinner viands such as chicken adobo, fried pork chops or beef pares.

 

 

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