No need to throw left-over rice when you can make this easy, tasty and versatile garlic fried rice. Tried and tested!
In the Philippines, rice is king…..we have it in the morning, lunchtime, dinner and yes, even for snacks… and don’t rule it out as dessert too! Sometimes, we cook too much of it and then there are left-overs. But never fear…..sinangag is here. It’s the Tagalog term for “fried rice.” So next time you wonder what to do with left-over rice, try this recipe and you’ll know how.
The ingredients here can be increased or decreased depending on how much rice you have left, so feel free to adjust it.
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Day-old rice (refrigerated left-over rice)
2 Tablespoons Olive oil (light)
A few crushed garlic (3-5)
1-2 Tablespoons Soy Sauce, or to taste
Dash of salt, or to taste
2 Eggs, beaten
Handful frozen Peas and Corn
You need either a big wok or a deep frying pan for this.
Heat about a 1-2 Tablespoon oil in a pan or wok. Saute the garlic until aromatic. Don’t let the garlic burn.
Add the cold rice and stir to break the grains apart. Cook until warmed up. Season with a little salt. Add the soy sauce and mix with the rice until most of the grains are coated.
You may scramble the eggs in another pan and just add it later after it’s been cooked. But if you have a big enough wok or wide enough pan, create a well/space in the middle of it by pushing the rice to the side. Spray a little oil in the middle and then pour the beaten egg.
Let it set. When the eggs have set enough, flip it over then begin to mix it with the rice breaking it up as you do so. Thereafter, add the frozen peas and corn and continue to stir until the veggies are cooked about 2-3 mins. Season the rice with more soy sauce or salt as needed.
Serve immediately. Easy-peasy delicious!
If you wish to print the recipe, there’s a print-friendly icon above the recipe. Click on the images box to remove photos for easy and convenient printing.
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