Name: Filipino Garlic Rice Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Filipino
Ingredients: 2 tablespoons vegetable or grapeseed oil; 5 garlic cloves, thinly sliced; 2 cups cooked cold leftover long grain white rice (such as jasmine rice); ¼ teaspoon rock salt; 2 scallions, finely chopped

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Introduction

Filipino Garlic Rice, or “Sinangag,” is a simple yet flavorful side dish that’s a staple in many Filipino breakfasts. This aromatic rice cooked with golden garlic slices adds a delicious savory touch to any meal, especially paired with eggs or grilled meats.

A bowl filled with steamed white rice topped with small pieces of golden toasted garlic and bright green chopped spring onions, giving a mix of white, light brown, and green colors. The bowl is mainly gray with floral patterns inside visible on the sides. Surrounding the bowl is a glass of water with ice, a small white dish with dark sauce and a metal spoon, a white bowl holding more chopped green onions, garlic cloves placed on a white marbled surface, and folded cloth napkins in black and white patterns. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable or grapeseed oil
5 garlic cloves, thinly sliced
2 cups cooked cold leftover long grain white rice, such as jasmine rice
¼ teaspoon rock salt
2 scallions, finely chopped

Instructions

Step 1: Add the oil and garlic to a large pan over medium low heat. Cook for about 4 to 5 minutes, until the oil becomes fragrant and the garlic turns a golden color.
Step 2: Add the rice and break it up using a rice paddle or spatula. Mix the rice with the garlic and cook for 2 to 3 minutes, until the rice is hot.
Step 3: Turn the heat off, add the chopped scallions and sprinkle the salt on top of the garlic rice and mix well in the pan.
Step 4: Transfer to a serving bowl and serve hot.

Tips & Variations

Use leftover rice that’s been chilled in the refrigerator for the best texture and to prevent the garlic rice from becoming mushy.
For extra flavor, add a splash of soy sauce or a dash of black pepper when mixing the rice.
Substitute scallions with finely chopped fresh parsley or chives for a different herbal note.

Storage

Store leftover garlic rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, stirring occasionally, or use a microwave with a damp paper towel over the rice to keep it moist.

How to Serve

A bowl filled with white cooked rice topped with small green chopped scallions and thin golden-brown garlic slices, showing two distinct layers of white rice and scattered green and golden pieces mixed in. The bowl has a speckled gray and off-white inner surface with flower patterns near the edge. Around the bowl on a white marbled surface are small dishes of soy sauce and extra chopped scallions, a black striped cloth with garlic cloves, a silver spoon, and a clear glass of water. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice instead of leftover rice?

It’s best to use cold leftover rice because freshly cooked rice tends to be moist and sticky, which can make the garlic rice clump together. Chilled rice grains are drier and separate more easily, giving you the ideal texture.

What type of garlic oil can I use if I want to skip slicing garlic?

You can use garlic-infused oil or garlic powder as a shortcut, but fresh sliced garlic adds the best texture and aroma to the dish. If using garlic-infused oil, adjust the amount to avoid overpowering the rice.