Garlic Fried Rice with Egg (Sinangag at Itlog)
Garlic Fried Rice with Egg (Sinangag at Itlog)
Ingredients
For the Garlic Fried Rice
- 3 cups cooked white rice, day-old, chilled, preferably Jasmine
- 6 garlic, cloves, minced
- 2 tablespoons vegetable oil
- 2 tablespoons light soy sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 2 green onions, stalks, thinly sliced, for garnish (optional)
For the Fried Eggs
- 4 eggs
- 1 tablespoon vegetable oil
- 1/8 teaspoon salt, for seasoning eggs
- 1/8 teaspoon black pepper, for seasoning eggs
Instructions
- 1
Prepare your ingredients: If not already done, cook the white rice a day ahead and chill it thoroughly. Cold, day-old rice is essential for good fried rice as it prevents it from becoming mushy. Use your hands or a fork to break up any large clumps in the cold rice. Mince the garlic cloves. If using, thinly slice the green onions for garnish.
⏱️ 5 min
- 2
Fry the eggs: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or frying pan over medium heat. Carefully crack each egg into the skillet, ensuring they are spaced apart. Fry for 2 to 3 minutes, or until the egg whites are set and the yolks are still runny (or to your desired doneness). Season each egg with a small pinch of salt and black pepper. Once cooked, gently remove the fried eggs from the skillet and set them aside on a plate.
⏱️ 5 min
- 3
Sauté the garlic: In the same skillet (or a wok if you have one), add the remaining 2 tablespoons of vegetable oil. Heat over medium-low heat. Add the minced garlic and sauté for 1 to 2 minutes, stirring frequently, until it becomes fragrant and lightly golden brown. Be careful not to burn the garlic, as burnt garlic can taste bitter.
⏱️ 2 min
- 4
Add and fry the rice: Increase the heat to medium-high. Add the cold, day-old rice to the skillet with the garlic. Use a spatula or wooden spoon to break up any remaining clumps and spread the rice evenly across the pan. Stir-fry for 5 to 7 minutes, pressing the rice against the pan occasionally to encourage some crispy bits, until the rice is heated through and slightly toasted.
⏱️ 7 min
- 5
Season the rice: Pour the light soy sauce evenly over the fried rice. Add the 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Stir well to combine all the ingredients, ensuring the seasoning is evenly distributed throughout the rice. Continue to stir-fry for another 1 to 2 minutes. Taste the fried rice and adjust seasoning (more soy sauce, salt, or pepper) as needed.
⏱️ 2 min
- 6
Serve: Divide the hot garlic fried rice among 4 plates. Top each serving with a freshly fried egg. Garnish with thinly sliced green onions, if desired, for a pop of color and fresh flavor. Serve immediately as a delicious and satisfying Filipino breakfast.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Fried Rice with Egg (Sinangag at Itlog)
Ingredients
For the Garlic Fried Rice
- 3 cups cooked white rice, day-old, chilled, preferably Jasmine
- 6 garlic, cloves, minced
- 2 tablespoons vegetable oil
- 2 tablespoons light soy sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 2 green onions, stalks, thinly sliced, for garnish (optional)
For the Fried Eggs
- 4 eggs
- 1 tablespoon vegetable oil
- 1/8 teaspoon salt, for seasoning eggs
- 1/8 teaspoon black pepper, for seasoning eggs
Instructions
- 1
Prepare your ingredients: If not already done, cook the white rice a day ahead and chill it thoroughly. Cold, day-old rice is essential for good fried rice as it prevents it from becoming mushy. Use your hands or a fork to break up any large clumps in the cold rice. Mince the garlic cloves. If using, thinly slice the green onions for garnish.
⏱️ 5 min - 2
Fry the eggs: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or frying pan over medium heat. Carefully crack each egg into the skillet, ensuring they are spaced apart. Fry for 2 to 3 minutes, or until the egg whites are set and the yolks are still runny (or to your desired doneness). Season each egg with a small pinch of salt and black pepper. Once cooked, gently remove the fried eggs from the skillet and set them aside on a plate.
⏱️ 5 min - 3
Sauté the garlic: In the same skillet (or a wok if you have one), add the remaining 2 tablespoons of vegetable oil. Heat over medium-low heat. Add the minced garlic and sauté for 1 to 2 minutes, stirring frequently, until it becomes fragrant and lightly golden brown. Be careful not to burn the garlic, as burnt garlic can taste bitter.
⏱️ 2 min - 4
Add and fry the rice: Increase the heat to medium-high. Add the cold, day-old rice to the skillet with the garlic. Use a spatula or wooden spoon to break up any remaining clumps and spread the rice evenly across the pan. Stir-fry for 5 to 7 minutes, pressing the rice against the pan occasionally to encourage some crispy bits, until the rice is heated through and slightly toasted.
⏱️ 7 min - 5
Season the rice: Pour the light soy sauce evenly over the fried rice. Add the 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Stir well to combine all the ingredients, ensuring the seasoning is evenly distributed throughout the rice. Continue to stir-fry for another 1 to 2 minutes. Taste the fried rice and adjust seasoning (more soy sauce, salt, or pepper) as needed.
⏱️ 2 min - 6
Serve: Divide the hot garlic fried rice among 4 plates. Top each serving with a freshly fried egg. Garnish with thinly sliced green onions, if desired, for a pop of color and fresh flavor. Serve immediately as a delicious and satisfying Filipino breakfast.
⏱️ 1 min