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This savory garlic fried rice is my go to when I need a quick satisfying side that pairs beautifully with any protein or vegetable. It is a humble dish that transforms leftover rice into something full of flavor and comfort.
I first made this on a rushed weekend morning when we had nothing but rice and garlic in the fridge. My family loved it so much it has become our Sunday brunch regular.
Ingredients
- Cooked long grain white rice: best if cold and one to two days old for optimal texture and separation
- Salt: enhances the base flavor and balances the richness of oil and garlic
- Vegetable oil: neutral flavor and high smoke point makes it perfect for stir frying
- Garlic: fresh cloves deliver the signature aroma and bold taste
- White pepper: adds subtle heat and aroma without overpowering the garlic
- Green onions or chives: optional garnish for brightness and color
Step-by-Step Instructions
- Fluff the Rice:
- Place the cold cooked rice in a large bowl. Gently break apart clumps using clean hands until grains are separated and airy
- Season the Rice:
- Sprinkle half the salt evenly over the fluffed rice. Mix well with a spoon to ensure every grain is lightly seasoned then set it aside
- Heat the Oil:
- Set a large skillet or wok over medium high heat. Add the oil and wait until it shimmers
- Fry the Garlic:
- Add minced garlic to the hot oil. Stir constantly for thirty seconds to one minute until golden and fragrant but not burnt
- Add the Rice:
- Transfer the seasoned rice to the skillet. Stir thoroughly with a spatula or spoon to coat every grain with the garlic infused oil. Cook for two minutes
- Season Again:
- Sprinkle in the remaining salt and white pepper. Stir for another one to two minutes until the rice is evenly flavored
- Serve Warm:
- Remove from heat and top with chopped green onions or chives if desired. Serve immediately alongside your favorite breakfast or entrée
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Storage Tips
Store leftovers in a sealed container in the fridge for up to two days. Reheat in a skillet over medium heat with a splash of oil for best texture. Avoid microwaving which can make the rice rubbery
Ingredient Substitutions
Use jasmine rice if long grain is unavailable. Try avocado oil for a smoother flavor or add chili flakes for a hint of heat. You can also toss in leftover vegetables or meats for a full meal
Serving Suggestions
Serve alongside sunny side eggs tomatoes and Filipino sausages for a traditional breakfast. It also complements grilled fish or roasted meats beautifully. A fried egg on top adds richness
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Cultural and Historical Context
In Filipino homes sinangag is more than just food it is tradition. Rooted in rural morning meals this rice has sustained families for generations. My mother called it morisqueta tostada a name from her Ilonggo roots that still brings a smile when I say it
Frequently Asked Questions About Recipes
- → What kind of rice works best for garlic fried rice?
Day-old long-grain white rice is best. It’s drier and separates well when stir-fried, preventing clumping.
- → Can I use freshly cooked rice?
Fresh rice has too much moisture and can become mushy. For best results, use rice that’s been refrigerated for 1–2 days.
- → What’s the purpose of using a lot of garlic?
The garlic is the star ingredient. It’s fried until golden and infuses the oil, creating rich, savory flavor throughout the dish.
- → Is garlic fried rice eaten only at breakfast?
No, it’s commonly enjoyed at breakfast but also pairs well with lunch or dinner mains like tapa or tocino.
- → Can I freeze leftover garlic fried rice?
Freezing is not recommended, as the texture may become soggy when reheated. Store in the fridge and consume within 2 days.
- → How do I prevent the rice from sticking to the pan?
Use medium heat and a bit of oil. Stir often and reduce heat if the rice begins to stick or brown too quickly.