This quick + easy rice dish is a Filipino breakfast staple, and really, it’s good anytime of the day. Best when eaten with eggs, stir-fry vegetables, grilled meats or grilled fish. Sinangag gives your typical steamed rice an extra oomph.
Growing up, there wasn’t a weekend we went without waking up to the smell of Sinangag. My momma had a wooden spoon made from a coconut shell and she’d always use the back of the spoon to fold and press the rice on itself, to really infuse the garlic flavor. We always ate it with fried eggs, spam or longganisa (Filipino sweet + savory sausage). But nowadays, a fried or poached egg topped with chili oil is my style of choice.
Day-Old Rice is Key
The best rice to use is room temperature day-old rice. Fresh or hot rice will cause the Sinangag to be sticky. When setting up, break up rice with hands to loosen any clumps.
What Type of Oil Should You Use?
I prefer to use ghee, as it’s loaded with omega-3 and omega-9 essential fatty acids, along with vitamins A, D, E and K. Aside from the benefits, ghee adds a nutty, enhanced flavor that elevates the garlic flavor.
Avocado oil is another preferred oil, as it contains monounsaturated fat (good fats that can help reduce bad cholesterol levels in your blood) as well as vitamin E (great for your skin). If you’d rather use a neutral tasting oil, go for avocado.
How to Make Siningag
- Make sure day-old rice is cold or at room temperature. Break up rice with hands to loosen any clumps.
- Heat skillet over medium-high heat. Add ghee (or cooking oil) + garlic and sauté until lightly golden brown and fragrant.
- Add rice and mix well. With your cooking utensil, fold the rice to really blend the garlic-oil flavor.
- Add salt and mix well again. Cook for a couple minutes more.
- Serve immediately with a fried egg, stir-fry vegetables or grilled meat.
What to Pair with Siningag?
Honestly, we love it with just about everyhting, but, these are some of our favorites:
- Fried or poached eggs
- Stir-fry vegetables
- Grilled meats
- Sausages
- Grilled fish
- Tocino: Sweet cured meat
- Longganisa: Filipino sweet + savory sausage
In the Mood for More Filipino Eats?
Then check out my childhood favorites that are also beloved by many:
Do You Love This Recipe as Much as We Do?
There’s a reason why this recipe is a family favorite! Leave a comment below, and tag me #whisperofyum on Instagram. We love seeing what you make and thank you for following along. Happy eating!
3 cups of day-old rice (room temp) 1. Make sure day-old rice is cold or at room temperature. Break up rice with hands to loosen any clumps. Set aside.
Ingredients
1 tablespoon ghee or avocado oil
1½ tablespoon garlic, minced
¼ teaspoon salt + more to tasteInstructions
2. Heat skillet over medium-high heat. Add ghee (or avocado oil) + garlic and sauté until lightly golden brown and fragrant, 2-3 minutes. If garlic begins to brown quickly, lower flame.
3. Add rice and mix well. With your cooking utensil, fold the rice to really blend the garlic-oil flavor. Cook for 3-minutes.
4. Add salt and mix well again. Cook for an additional 2 minutes.
5. Serve immediately with a fried egg, stir-fry vegetables or grilled meat.
Enjoy