nutritional information

Per 1 1/4-cup serving:

  • Calories: 256
  • Protein: 7 g
  • Total Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 32 g
  • Cholesterol: 124 mg
  • Sodium: 49 mg
  • Fiber: <1 g
  • Sugar: <1 g
Gluten-Free

Sinangag (Filipino Garlic Fried Rice)

Sinangag (Filipino Garlic Fried Rice)

Serves 6

30 minutes or fewer

This breakfast dish from the Philippines calls for day-old rice and lots of garlic.
  • 4 large eggs
  • 3 Tbs. vegetable oil
  • 9 cloves garlic, peeled and chopped (3 Tbs.)
  • 4 cups cooked rice
  • 4 green onions, white and green parts finely chopped (½ cup)

1. Whisk eggs with 1 Tbs. water in small bowl.

2. Coat wok or large skillet with cooking spray, and heat over medium-high heat. Add eggs, tilting to coat bottom of pan, and cook 3 to 5 minutes (like an omelet), or until firm and set. Transfer eggs to cutting board, and cut into 2-inch strips.

3. Add oil to pan, and increase heat to medium. Stir in chopped garlic, and cook 3 to 5 minutes, or until browned, stirring often. Add rice, increase heat to high, and cook 3 to 4 minutes, or until rice begins to brown. Season with salt and pepper, if desired, and stir in green onions, then eggs.

September 2011 p.52

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comments

I think the author of the recipe put "Filipino" because it's how Filipinos cook it. And she is probably Filipino, therefore she grew up with this in her household. It's traditional Filipino food. No offense to other cultures or ethnic background. I'm sure there are many varieties of fried rice out there, this one just happened to be a well known Filipino dish.

Marija - 2012-12-13 04:35:53

They didn't say it was uniquely Filipino, Theresa, and there is always an overlap of country origins for many dishes. This one is Filipino because of the dish and the name. If this had origins in China, then it may be called by it's Chinese name and be considered a Chinese dish. Icelandic dried fish or Korean dried fish - different names, different country origins, same dish.

Mae - 2012-10-01 01:32:26

It is just fried rice.... I do it all the time, but with tofu in place of eggs. What makes it uniquely Filipino?

Theresa - 2012-09-24 23:10:41

Is there a way to cut down the amount of fat in the recipe?

Ruth Anderson - 2012-08-06 21:35:13

i am Filipino and I love this dish to help rid of left over rice. Goes well with brown rice as well and any left over veggies!

Anonymous - 2011-09-29 17:31:27

I thought this was easy to make and perfect for a light dinner! I agree with the anonymous in that this is perfect for leftover rice and veggies!

Marie - 2011-10-11 22:09:25