Sinangag

Sinangag is a Filipino dish of garlic fried rice. It is typically made from day-old rice that is stir-fried in oil with minced garlic until the grains are separate and fragrant. The dish is a common breakfast staple and is usually served as an accompaniment to fried eggs and meats such as tocino, longganisa, or tapa. It is also a key component in the popular silog combinations, where sinangag is paired with itlog (egg) and a meat dish.

Preparation generally uses cold, dry rice. Garlic is sautéed in oil over medium heat until light golden and aromatic, then the rice is added and fried, broken apart and heated through until the grains are dry and evenly coated. Seasoning is typically simple—salt is common, with some cooks adding patis (fish sauce) or a splash of soy sauce for depth. The goal is a fluffy texture with well-separated grains; over-stirring or burning the garlic should be avoided.

Variations and serving: While the classic version remains simple, some cooks use butter instead of oil, or include a little soy sauce for color. It is frequently topped with or accompanied by a fried egg. In many households, sinangag is the base for silog meals such as tapsilog (tapa), tosilog (tocino), and longsililog (longganisa).

Cultural context: Sinangag reflects the Filipino practice of using leftover rice and pairing it with flavorful proteins for a hearty breakfast. It is widely eaten in the Philippines and in Filipino communities abroad.