Description
A breakfast staple in the Philippines, sinangag is a great use for that leftover Jasmine rice sitting in your fridge right now. And it’s ready in just 10 minutes from start to finish.
Ingredients
Scale
- 2 tablespoons vegetable or grapeseed oil
- 5 garlic cloves, thinly sliced
- 2 cups cooked cold leftover long grain white rice, such as jasmine rice
- 1/4 teaspoon rock salt
- 2 scallions, finely chopped
Instructions
- Add the oil and garlic to a large pan over medium low heat. Cook for about 4 to 5 minutes, until the oil becomes fragrant and the garlic turns a golden color.
- Add the rice and break it up using a rice paddle or spatula. Mix the rice with the garlic and cook for 2 to 3 minutes, until the rice is hot.
- Turn the heat off, add the chopped scallions and sprinkle the salt on top of the garlic rice and mix well in the pan.
- Transfer to a serving bowl and serve hot.
Notes
REFRIGERATING
Refrigerate in an airtight storage container for 5 to 7 days.
FREEZING
Let the rice cool to room temperature and pack it in individual servings using freezer friendly storage bags. Freeze for 4 to 6 months.
Reheat: Thaw the rice overnight in the fridge and reheat in a skillet over medium low heat for about 5 minutes.
Nutrition
- Serving Size: 1/2 cup
- Calories: 187
- Sugar: 0.2g
- Sodium: 106.1mg
- Fat: 7g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.1g
- Protein: 2.2g
- Cholesterol: 0mg
