Garlic Fried Rice

Simple yet deeply satisfying, this classic Filipino-style garlic fried rice (Sinangag) features perfectly dry day-old rice tossed with abundance of crispy, golden garlic. It is a savory, aromatic staple that makes the perfect companion for breakfast eggs or grilled meats.

Garlic Fried Rice
  • Prep time: 13 minutes
  • Cook time: 28 minutes
  • Total time: 41 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 4 cups cooked white rice (preferably day-old and chilled)
  • 1 head of garlic, cloves peeled and finely minced
  • 3 tablespoons neutral cooking oil (such as canola or vegetable oil)
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon MSG (optional, for savory depth)
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted garlic chips (for garnish)
  • 1/2 teaspoon freshly cracked black pepper

Instructions

  1. Using clean hands, gently break up any large clumps of the cold, day-old cooked rice to ensure even frying.
  2. In a large wok or wide skillet, heat the neutral cooking oil over medium-low heat.
  3. Add the minced garlic to the cold oil and cook slowly, stirring constantly, for 5 to 7 minutes until the garlic becomes golden brown and crispy.
  4. Using a slotted spoon, remove about half of the crispy garlic from the pan and set it aside on a paper towel for garnish.
  5. Turn the heat up to medium-high and add the cold rice directly into the remaining garlic and oil in the wok.
  6. Toss and stir-fry the rice vigorously, breaking up any remaining clumps with the back of your spatula, for 5 to 6 minutes until the rice is heated through and slightly toasted.
  7. Sprinkle the kosher salt, black pepper, and optional MSG evenly over the rice, tossing well to distribute the seasonings.
  8. Stir in the sliced green onions during the last minute of cooking.
  9. Transfer the fried rice to a serving platter and garnish with the reserved crispy fried garlic before serving hot.

Tips

  • Day-old, refrigerated rice is essential because it has dried out slightly, preventing the fried rice from becoming mushy or gummy.
  • Start cooking the minced garlic in cold oil to allow the garlic flavor to fully infuse into the oil without burning the garlic.
  • Keep the rice moving constantly over high heat to achieve that characteristic smoky, wok-charred flavor (wok hei).

Frequently Asked Questions

Why is my fried rice sticky and clumping together?

This happens when you use freshly cooked, warm rice which still has too much moisture; always use cold, dried-out leftover rice for best results.

Can I add protein to this garlic fried rice?

Absolutely; you can easily fold in cooked shrimp, diced chicken, Chinese sausage, or scrambled eggs at the very end.

What is the best type of rice to use?

Long-grain white rice, such as Jasmine rice, is the best choice because it holds its shape well and does not stick together when fried.