Sinangag (Garlic Fried Rice)

Ingredients for Sinangag (Garlic Fried Rice)

• 240ml (240 ml) vegetable oil

• 240ml (135 g) garlic cloves, sliced paper thin

• 750g (800 g) freshly cooked jasmine rice, kept hot

• Sal kosher

• 2 to 4 large eggs, fried or sunny-side up

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 60ml (60 ml) of the garlic oil and 120ml (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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.