Filipino Fried Rice (Sinangag)

    30 min

    The secret to perfect fried rice is using cold leftover rice. This is a tasty alternative to the Chinese fried rice we all known and love. This is actually served for breakfast, but you can enjoy it any time!

    29 people made this

    Serves: 4 

    • 2 teaspoons cooking oil
    • 2 eggs, beaten
    • 2 teaspoons cooking oil
    • 2 cloves garlic, minced
    • 750g cold, cooked white rice
    • 1 tablespoon soy sauce
    • 110g diced cooked ham

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat 2 teaspoons oil in a frying pan; cook the eggs in the hot oil until set, 3 to 5 minutes. Cool and slice into thin ribbons; set aside.
    2. Heat 2 more teaspoons oil in a large frying pan; fry the garlic in the oil, mashing it while frying until light brown and almost crispy, about 5 minutes. Add the rice and mix thoroughly until it is well blended with the garlic. Add the soy sauce and mix again; cook for 2 minutes. Stir the ham into the mixture; cook and stir another 5 minutes. Fold the sliced egg into the mixture and cook until hot, about 3 minutes.

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    Reviews in English (13)


    Really Brittany sinangag is only Filipino garlic fried rice and is used as an accompaniment to other things. It should have much more garlic in than this recipe says (6 cloves I use and learnt it the Filipino way when I was there), cook the garlic and add a little pinch of salt until almost coloured and only then add the rice which should be pre-cooked the day before for best results and as dry as possible. It's the best fried rice there is Brittany you're probably used to Chinese style that's all. You don't use soy either in it at all or it gets too dark and over salty. You can then add egg, ham, chicken, peas, peppers whatever you like to it if you want to do it Chinese style, but Filipinos would usually have it on the side as breakfast with fish, sausage, chicken or corned beef  -  31 Dec 2014


    Did not taste like fried rice at all.  -  03 Nov 2014


    This was really easy and fairly quick too. I added in a handful of frozen peas/carrots and this made a meal in one pan. I thought it needed a little more flavor like some chicken boullion , onion or maybe sesame oil and a bit more soy sauce. Overall this was a good dish and my family enjoyed this.  -  29 Apr 2010  (Review from Allrecipes US | Canada)