Sinangag

Ingredients

• •4 cups cooked long-grain white rice, chilled overnight
• •8 cloves garlic, very thinly sliced
• •3 tbsp neutral oil
• •3/4 tsp kosher salt

Directions

1. 1Break the chilled rice apart thoroughly with your hands so no large clumps remain before the pan gets hot.
2. 2Heat the oil in a wide skillet over medium-low and cook the sliced garlic for 3–5 minutes, stirring, until evenly golden.
3. 3Remove two-thirds of the toasted garlic with a slotted spoon and set it aside before it turns brown.
4. 4Raise the heat to medium-high, add the cold rice and salt, and stir-fry 4–5 minutes until hot and dry.
5. 5Fold the reserved toasted garlic back through the rice and serve immediately.

💡 The garlic should be golden, not brown; removing most of it before frying the rice preserves its sweet toasted flavour instead of bitterness.

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