Garlic fried rice is a quick, 10-minute side dish packed with savory flavor. Fresh garlic is fried to a golden crisp, infusing the rice with a delicious garlicky aroma. Ideal for using up leftover rice!
Garlic is often a supporting ingredient in many dishes, but when it takes center stage, the results can be amazing. Filipino garlic fried rice, or sinangag, is one of the best examples.
I learned how to make Filipino garlic fried rice from a lovely Filipino lady who helps me around the house. She shared her recipe with me verbally—it’s that straightforward. With just a few basic ingredients, you really don’t need anything written down. This is a no-brainer recipe that anyone can whip up.
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The combination of rice and garlic doesn’t get any better than with this easy recipe: just chop up a bunch of fresh garlic cloves, fry it in oil to golden crisp, and toss it with day-old leftover rice. This 3-ingredient fried rice is simple, but the result is so good!
In the Philippines, sinangag often has scrambled eggs mixed in for breakfast. You can check out my egg fried rice recipe to see how I do it. Or simply top the rice with a fried egg—that’s what I usually do, just like my Korean egg rice breakfast.
This garlicky rice is so delicious, I don’t even mind the garlic breath in the morning! I especially love it as a side dish with Filipino chicken adobo.
One important tip: always use day-old leftover rice. Freshly cooked rice is too moist and will turn mushy when fried. You want the rice to be chewy and have a good bite.
Watch my recipe video and see how easy it is to make this simple fried rice in just 10 minutes!
How to Make Garlic Fried Rice
Chop the garlic and add it to oil in a wok or skillet over medium-high heat. Stir-fry until golden brown, making sure it doesn’t burn. If desired, set aside a bit of the fried garlic for garnish.
Add the rice and stir-fry for a few minutes, breaking up clumps. Toss in the green onion, season with salt and pepper, and stir until heated through. Transfer to a serving dish, top with more green onion and reserved fried garlic. Serve hot.
Tips for the Best Garlic Fried Rice
- Use Day-Old Rice: Freshly cooked rice is too moist and won’t give you that chewy texture you want. For the best results, store leftover rice in the fridge for at least 2 days to reduce moisture.
- Garlic choice: Fresh garlic is best, but jarred minced garlic works too. Adjust the amount to your taste—more if you love garlic, less if you prefer a milder flavor.
- Don’t Burn the Garlic: Stir-fry the garlic until it’s golden brown. If the garlic browns too quickly, lower the heat. The goal is to infuse the oil with garlic flavor and get it crispy. Burnt garlic can taste bitter.
- I usually set aside a tablespoon for garnish—I love the crispy texture it adds.
- Use Enough Oil: Make sure to use enough oil to fry the garlic to a golden color and to coat each grain of rice. This helps achieve that ideal chewy texture.
- Use any neutral, high-heat cooking oil like vegetable, peanut, or grapeseed oil.
- Seasoning Choices: I used only salt to keep the fried rice white in this recipe. For a deeper umami flavor, try adding 1-2 teaspoons of fish sauce or light soy sauce. You can also sprinkle a little MSG for an extra flavor boost.
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10-Minute Garlic Fried Rice (Sinangag)
Garlic fried rice is a quick, 10-minute side dish packed with savory flavor. Fresh garlic is fried to a golden crisp, infusing the rice with a delicious garlicky aroma. Ideal for using up leftover rice!
- 12 cloves garlic, chopped
- 3 tbsp oil
- 4 cups day-old cooked rice, long grain preferred
- 4 tbsp chopped green onion
- pinches salt and pepper to taste, see note below
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Heat oil in a wok or skillet over medium-high heat. Add the chopped garlic and stir-fry until it turns golden brown, being careful not to burn it. If desired, set aside a small amount of fried garlic for garnish.
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Add the rice and stir-fry for a few minutes, breaking up any clumps to separate the grains.
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Add the green onion and continue stirring. Season with salt and pepper, and stir until everything is heated through and well combined.
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Transfer to a serving dish, sprinkle with more green onion and the reserved fried garlic on top. Serve hot.
I used only salt to keep the fried rice white in this recipe. For a deeper umami flavor, try adding 1-2 teaspoons of fish sauce or light soy sauce. You can also sprinkle a little MSG for an extra flavor boost.
Calories: 314kcal, Carbohydrates: 48g, Protein: 5g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Sodium: 4mg, Potassium: 108mg, Fiber: 1g, Sugar: 0.3g, Vitamin A: 61IU, Vitamin C: 4mg, Calcium: 36mg, Iron: 1mg
