.jpg) Aligue fried rice with its distinctive orange-yellow color | |
| Alternative names | Aligue rice, crab fat fried rice, inaliging sinangag |
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| Course | Main course |
| Place of origin | Philippines |
| Created by | Filipino cuisine |
| Main ingredients | Fried rice in oil withaligue, garlic, spring onions, black pepper and salt |
Aligue fried rice (Tagalog pronunciation:[alɪˈgɛ]), also known ascrab fat fried rice oraligue rice, is aFilipinofried rice dish cooked bystir-frying pre-cooked rice with crab fat (taba ng talangka oraligue), toastedgarlic, spring onions, black pepper, rock salt, and optionally butter. It is traditionally a vivid orange-yellow color due to the crab fat. It can be combined with seafood like shrimp and squid and eaten as is, or eaten paired with meat dishes.[1]
It is a variant ofsinangag (garlic fried rice) and is similar tobagoong fried rice, which usesbagoong (shrimp paste).
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