10-Minute Garlic Fried Rice (Sinangag)

Garlic Fried Rice is a quick 10 minute side dish packed with savory flavor. Fresh garlic is fried until golden, infusing the rice with a delicious garlic aroma. Ideal for reusing leftover rice!

Garlic fried rice served in a bowl with a spoon.

Garlic is often a supporting ingredient in many dishes, but when it takes center stage, the results can be surprising. Philippine garlic fried rice, or sinangag, is one of the best examples.

I learned how to make Philippine Garlic Fried Rice from a lovely Filipino lady who helps me around the house. She verbally shared her recipe with me – it’s so simple. With just a few basic ingredients, you don’t really need to write anything down. This is a super simple recipe that anyone can make.

The combination of rice and garlic doesn’t get any better than with this simple recipe: just mince a bunch of fresh garlic cloves, fry them in oil until golden brown and toss them with day-old leftover rice. This 3 ingredient fried rice is simple, but the result is delicious!

In the Philippines, sinangag often has scrambled eggs mixed in for breakfast. You can check out my egg fried rice recipe to see how I make it. Or just top the rice with a fried egg – that’s what I usually do, just like my Korean breakfast with egg rice.

Garlic fried rice topped with a fried egg.

This garlic rice is so delicious, I don’t even mind garlic breath in the morning! I especially love it as a side dish with Filipino chicken adobo.

An important tip: always use leftover rice from the day. Freshly cooked rice is too wet and will become mushy when fried. You want the rice to be chewy and have a good bite.

Watch my video recipe and find out how easy it is to prepare this simple fried rice in just 10 minutes!

How to make garlic fried rice

Mince the garlic and add it to the oil in a wok or skillet over medium-high heat. Fry until golden, taking care not to burn. If desired, reserve some fried garlic for garnish.

Add the rice and brown it for a few minutes, dissolving the lumps. Add the green onion, season with salt and pepper, and stir until thoroughly heated. Transfer to a serving platter, garnish with additional green onion and reserved fried garlic. Serve hot.

Filipino style garlic fried rice served with a fried egg.

Tips for the Best Garlic Fried Rice

Use rice from the day before: Freshly cooked rice is too wet and won’t give you the chewy texture you want. For best results, store leftover rice in the refrigerator for at least 2 days to reduce moisture.
Choice of garlic: Fresh garlic is best, but jarred minced garlic is also fine. Adjust the quantity according to your taste: more if you love garlic, less if you prefer a more delicate flavor.
Don’t burn garlic: Saute the garlic until golden. If the garlic browns too quickly, reduce the heat. The goal is to infuse the oil with garlic flavor and make it crunchy. Burnt garlic can taste bitter.
- I usually set aside a spoonful for garnish – I love the crunchy texture it adds.
Use enough oil: Make sure you use enough oil to fry the garlic until golden brown and coat each grain of rice. This helps achieve that ideal chewy texture.
- Use any neutral, high-temperature cooking oil, such as vegetable, peanut, or grapeseed oil.
Seasoning Choices: In this recipe I only used salt to keep the fried rice white. For a deeper umami flavor, try adding 1-2 teaspoons of fish sauce or light soy sauce. You can also sprinkle in a little MSG for an added flavor boost.

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