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sinangag
Sign in to saveAlso known as sinangág, garlic fried rice, garlic rice
Sinangag (), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. 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 optionally garnished with toasted garlic flakes and sometimes chopped scallions. The rice grains are ideally loose and not stuck together.
Key facts
- Prepared food.name
- Sinangag
- Prepared food.image
- File:09530jfCuisine Foods Fruits Philippines Baliuag Bulacanfvf 22.jpg
- Prepared food.image_size
- 250px
- Prepared food.caption
- Garlic fried rice with optional meat scraps.
- Prepared food.alternate_name
- Garlic fried rice, garlic rice, Filipino fried rice, Philippine fried rice, kinirog (Ilocano)
- Prepared food.country
- Philippines
- Prepared food.region
- Philippines, also popular in Indonesia, Malaysia and Singapore
- Prepared food.creator
- Filipino cuisine
- Prepared food.course
- Main course (breakfast)
- Prepared food.main_ingredient
- Fried rice, garlic
- Prepared food.variations
- Aligue rice, bagoong fried rice
- Prepared food.similar_dish
- Morisqueta tostada
via Wikipedia infobox
Wikidata facts
- Image
- Spam Meal.jpg
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- Sinangag
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Sinangag (), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. 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 optionally garnished with toasted garlic flakes and sometimes chopped scallions. The rice grains are ideally loose and not stuck together.
It is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), longganisa (sausage), tapa (dried or cured meat), Spam, or daing (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. In the Visayas regions of the Philippines, sinangag was traditionally seasoned with asín tibuok.