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| Alternative names | Garlic fried rice, garlic rice, Filipino fried rice, Philippine fried rice, kinirog (Ilocano) |
|---|---|
| Course | Main course (breakfast) |
| Place of origin | Philippines |
| Region or state | Philippines, also popular inIndonesia,Malaysia andSingapore |
| Created by | Filipino cuisine |
| Main ingredients | Fried rice, garlic |
| Variations | Aligue rice,bagoong fried rice |
| Similar dishes | Morisqueta tostada |
Sinangag (Tagalog pronunciation:[sinɐˈŋag]), also calledgarlic fried rice orgarlic rice, is aFilipinofried rice dish cooked bystir-frying pre-cooked rice withgarlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic,rock salt, black pepper and sometimes choppedscallions. The rice grains are ideally loose and not stuck together.[1][2][3][4][5]
It is rarely eaten on its own, but is usually paired with a "dry" meat dish such astocino (bacon),longganisa (sausage),tapa (dried or cured meat),Spam, ordaing (dried fish), as well as the addition of scrambled or fried eggs. Unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish.[1][2][4][5] In the Visayas regions of the Philippines,sinangag was traditionally seasoned withasín tibuok.[6]
Sinangag is a common part of a traditional Filipino breakfast and is usually prepared with leftover rice from the dinner before. Sometimes, it is cooked in the leftover sauces and oils fromPhilippine adobo, lesseningfood waste. Preparingsinangag from freshly-cooked rice is frowned upon in Filipino culture. It is one of the components of thetapsilog breakfast andits derivatives.[1][2][3][4][5]
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