The ultimate Filipino fried rice (sinangag)
Make fried shallots and garlic, then use the flavorful and aromatic oil to cook your rice in. Serve your sinangag topped with the crispy shallots and garlic, and add sliced scallions for color and even more flavor.
Servings 4 people
Ingredients
- ½ cup cooking oil
- 2 to 3 shallots peeled and thinly sliced
- 1 head bulb garlic, peeled and chopped
- 4 cups day-old rice
- salt
- pepper
- ¼ cup thinly sliced scallions
Instructions
- Pour the cooking oil into a frying pan with the heat set to LOW.
- As soon as you turn on your stove, before the oil starts to heat up, immediately spread the shallot slices in the pan.
- Fry the shallots with occasional stirring until golden brown and crisp (see notes). Scoop out and spread on a stack of paper towels.
- Leave the oil to cool to room temperature.
- Spread the chopped garlic in the cooled oil and set the heat to low. Cook with occasional stirring until golden brown and crisp. Scoop out and spread on a stack of paper towels.
- Pour off the oil leaving only about two tablespoonfuls.
- Reheat the oil and add the rice. Sprinkle in a teaspoon of salt and a generous pinch of pepper.
- Cook the rice with the stove set on HIGH until heated through.
- Taste the rice, add more salt and pepper if needed, and toss to distribute the seasonings evenly.
- Serve your fried rice topped with crispy fried shallots, crispy garlic and thinly sliced scallions.
