'Sinangag was my mom's go-to breakfast, but it's my go-to dinner.'
This super-garlicky Filipino fried rice was her daily breakfast, and it became something I’d eat anytime I got hungry. Sinangag is quick, flavorful, and affordable, and with just a few ingredients, it’s proof that you don’t need much to turn rice into a satisfying meal.
Typically, sinangag is made with leftover rice that gets fried in vegetable oil with lots of garlic. Both the garlic and the rice become crispy, giving the dish a lot of texture. The result is aromatic, with naturally sweet-and-savory characteristics, and rich from all of the flavored oil., which calls for freshly cooked rice—unlike my mom, I don’t always have cooked rice that’s ready to go.
To make Ponseca’s recipe, start with the garlic chips: Fry thinly sliced cloves in a neutral oil until they're crispy and golden-brown. You want a whole bunch of garlic here—an entire cup of cloves—because the garlic chips, and the fragrant garlic-infused oil you've cooked them in, are everything you’ll use to flavor the rice. Set these two ingredients aside while you.
This recipe costs about 60 cents per person, though, as always, choosing organic ingredients will raise the price significantly. Still, the ingredients in sinangag are so elemental that it's almost always going to be an affordable and accessible enough to eat every day. Which, of course, is exactly how often you're supposed to eat it.
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