Sinangag – Filipino Garlic Fried Rice

I have know for so many years that rice is the staple among many Filipino households. The rice cooker is typically on a counter top on most kitchens, and the smell of rice, great rice, is apparent when you walk into most houses. Don’t get me wrong, I love the scent of rice, and probably have to admit that it is one of my kid’s favorite dishes right now. Rice. Simply put, a great staple. As many of us eat bread throughout the day, I know those who are eating rice instead of bread, and that is a good thing.

When my oldest boy was a couple of years old, he paid a visit to my in laws house, as I believe my mother-n-law was watching him for the day as we were at a loss for day care. When he returned home that evening, my wife said, guess what Jet had for breakfast with Grandpa this morning? As he has always been somewhat of a picky eater, I began playing the game; ‘sausage? eggs? fruit?, etc, etc’. Yes, those are the basics of most breakfast plates, however my boy has always refused, and we are cool with that. The answer…. Fried rice.

Fried rice? For breakfast? It didn’t take me long to think how delicious that would be, especially with eggs. I was sold, and so was Jet.

As my son is now nine years old, the years have passed, however, what I have noticed on a few occasions, especially when the family is together, is that fried rice is served for breakfast, and it is truly amazing. As I have been cooking rice a couple of times a week for the kids, I recently had some leftover rice, and my first reaction was to make sinangag, a fried rice, with lightly fried garlic, scrambled eggs, and other delicious items.


  • 3 cups of day old, cooked rice
  • 3 tbsp olive oil
  • 4 cloves of garlic, minced
  • 3 eggs, scrambled with 2 tbsp milk, 1 tbsp oil
  • salt
  • pepper
  • 2 tbsp soy sauce
  • Chives, chopped for garnish
  • Optional ingredients; onion, bacon, ham, peas, tocino, corned beef

Begin by beating your eggs in a small bowl. To a small skillet, add about 1 tbsp of oil, and add in your eggs, cooking on both sides. Once cooked, remove to a cutting board and let cool.

To a large skillet, add the 3 tbsp of oil, and bring to a medium-high heat. Add in the garlic, and cook for a minute or two, until it becomes a light golden brown. Once it is browned, remove with a slotted spoon and set aside on some paper towel. Next, add the rice to the oil, and begin to break it down, mixing it well, so the oil gets on all of the rice, and begins to fry.

Lower the heat to medium-low. Slice the cooked eggs, and get a nice dice on them. Add them to the rice, and mix well. I used three pieces of ham, and diced that as well. Add that to your fried rice, or use your optional items as well. Mix well. Add the soy sauce, and mix well. The soy sauce adds a bit of flavor, but is nice for the coloring.

Take half of your garlic chips and add to the rice, mixing well. You are done. Add to your serving bowl, sprinkle with the remaining garlic chips, and garnish with chopped chives.

Trust me on this one. If you are looking for a different take on breakfast, or heck, just something to do with your leftover rice, this is the one. Simple, quick, and extremely delicious.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

6 thoughts to “Sinangag – Filipino Garlic Fried Rice”

  1. Another great recipe on my “to try” list. We love breakfast for supper occasionally, and this would be a great change for us.Thanks!

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