Let's Cook Sinangag (Fried Rice) - Beautiful Sunday
Sinangag or Fried Rice is still a favorite part of every Filipino breakfast. It can go well with many dishes, regardless if these are fried or stews. We like to have sinangag with fried salted dried fish such as tuyo, daing, and danggit. Of course, sinangag is also best with tapa, tocino, longganisa, and corned beef... Or anything that you can find in your ref: eggs, hotdogs, ham and bacon.
Today, I'm going to teach you the basic steps on how to cook Sinangag...
- 3 cups of rice (one-day old rice or left over rice from last night)
- 3 cloves of garlic (crushed)
- 3 teaspoons of butter
- salt
- thyme (or any herbs) - for the aroma.
- Heat the butter in the pan.
2.While butter is being heated, add the crushed garlic. Let the garlic slowly cook while the butter gets heated until it becomes golden brown and crisp.
- Add-in the rice; gently stir to distribute the butter and garlic. Continue to cook for 3 minutes.
4.Sprinkle the salt over the rice and continue to mix all the ingredients gently. Cook for another 3 to 5 minutes.
- Sprinkle the thyme and mix.
Transfer to a serving plate.
Share and ENJOY! Bring out the Spam!
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All Photos are taken with Fujifilm X30.
Normally, the fried rice I'm familiar with is cooked with egg.
You should try it. Some said the expert level is every grain of fried rice is covered with egg.
The version we're familiar with is it is cooked with butter or oil. We let the butter cover every grain. The egg will be the side dish or cut into strips and mixed with fried rice before it is done. There are different versions nowadays. But it is still unacceptable to use freshly cooked rice.
Yes. One of the shop i know have this practice of using overnight rice which they keep in the fridge overnight so its drier.
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Thank you for sharing your #beautifulsunday. :-)
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