Filipino Coconut Garlic Fried Rice Sinangag Recipes
FILIPINO COCONUT GARLIC FRIED RICE (SINANGAG)
This super-delicious rice can be made mostly ahead of time. You need the steamed rice to cool and dry out a bit before you fry it anyway. The final result is addictive and goes with everything on this menu, so I like to make 2 batches--one plain and one with the optional turmeric--which adds a little extra flavor and a pretty orange color.
Provided by Yana Gilbuena
Categories Side Dish Rice Side Dish Recipes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- Put rice in a large bowl with enough water to cover by a few inches. Swirl with your fingers, then drain. Repeat until the water runs clear, about 3 times.
- Stir together rice, 1 1/2 cups water, coconut cream, turmeric, and salt in a saucepan. Bring to a boil; reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours or overnight.
- Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer. Cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce. Cook, stirring, until fully combined and heated through, about 2 minutes.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 57.7 g, Fat 10.5 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 9.5 g, Sodium 360.3 mg, Sugar 17 g
FILIPINO GARLIC FRIED RICE (SINANGAG)
This rice was passed on to my from my mother. Sinangag is the main component of the typical Filipino breakfast. When you make Sinangag just right, you can eat it all by itself. Sometimes I get seconds of just rice. No joke. There's something about the garlic rice that's delicious and with just the right amount of salt, it makes it so good!
Provided by Mebriella
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet melt the butter on medium heat.
- Once the butter has melted, stir in the garlic powder, salt, and Accent.
- Add the cold, cooked rice to the skillet and fry the rice on medium high heat until the rice has been well coated with the butter mixture and its thoroughly heated through.
Nutrition Facts : Calories 225.3, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 683.2, Carbohydrate 27.2, Fiber 0.3, Protein 2.5
FILIPINO COCONUT GARLIC FRIED RICE (SINANGAG)
This super-delicious rice can be made mostly ahead of time. You need the steamed rice to cool and dry out a bit before you fry it anyway. The final result is addictive and goes with everything on this menu, so I like to make 2 batches--one plain and one with the optional turmeric--which adds a little extra flavor and a pretty orange color.
Provided by Yana Gilbuena
Categories Rice Side Dishes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- Put rice in a large bowl with enough water to cover by a few inches. Swirl with your fingers, then drain. Repeat until the water runs clear, about 3 times.
- Stir together rice, 1 1/2 cups water, coconut cream, turmeric, and salt in a saucepan. Bring to a boil; reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours or overnight.
- Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer. Cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce. Cook, stirring, until fully combined and heated through, about 2 minutes.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 57.7 g, Fat 10.5 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 9.5 g, Sodium 360.3 mg, Sugar 17 g
SINANGAG (GARLIC FRIED RICE)
A ubiquitous staple on Filipino tables, this rice dish is heavily perfumed with garlic oil and tossed with crispy sautéed garlic chips.
Provided by Nicole Ponseca
Categories Philippines Side Breakfast Garlic Rice Quick & Easy
Yield 2-4 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat the vegetable oil over medium heat until the oil begins to shimmer. Line a plate with paper towels and set it nearby.
- Carefully pour the garlic into the hot oil and stir continuously until the garlic is just beginning to lightly brown. Remove the pan from the heat and use a slotted spoon to transfer the fried garlic onto the paper towel-lined plate; reserve the oil. Set both the garlic and the oil aside while you make the rice. (You can store the garlic chips and oil in separate airtight containers in the refrigerator for up to a week.)
- Fluff the hot rice with a fork and toss it with 1/4 cup (60 ml) of the garlic oil and 1/2 cup (40 g) of the fried garlic chips. (You will have leftover oil and chips for more rice; or try them on the pansits and soups.)
- Season the rice with salt and serve right away or at room temperature, with the eggs, if desired.
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