This fried rice is not your normal fried rice. It’s a simple stir-fry of confit garlic crisps and salt that’s commonly served for breakfast, lunch, or dinner in Filipino households. It combines the comforting combination of fragrant garlic and rice, which makes this a side that goes with everything! We served our fried rice up with our tortang talong (eggplant omelet) for a satisfying lunch to the staff and they LOVED it.

How Do You Make Sinanag?

Start with your garlic and oil!

This process requires you to slow-roast the thinly sliced garlic pieces in the avocado oil to render out as much flavor and sweetness from the garlic as possible. This not only makes the garlic better, it flavors the oil. Turn the heat on low and let the garlic just slowly cook, stirring occasionally. If you’ve ever confit garlic, then this should be familiar.

I’m always looking for a use for my leftover white rice in either stir-fries, rice cakes, or pilafs. It also happens to be that every time I crave something with rice, I never have any. The simple solution is to batch cook some rice. Throw away that minute rice because jasmine rice is the way to go. Wash your rice, add the rice to cold water with a pinch of salt, bring it to a boil, immediately reduce to a simmer, stir it once to prevent the rice from sticking to the bottom, and cover it for 10 minutes. Remove from the heat and let it sit for 5 minutes. Perfect rice every time.

Make sure to cool your rice before adding it to the pan. This helps to reinforce the rice, prevent it from breaking down, and stick to the pan.

Finish up your garlic rice in the pan you made the garlic oil in and sprinkle in the crispy garlic slices. Mix it all together with a pinch of salt. Even out the rice in the pan and let it cook for a minute to get one side of the rice nice and crispy.

It’s so good anytime of day and is honestly not as garlicky as you may think because of the way we slow roast it. Try this one!