My breakfast fare always includes the sinagag. The more toasted garlic, the better the sinangag will taste. There are a hundred variations for cooking garlic fried rice. Of course, the main ingredient is always garlic and rice. Below is a recipe that my sister uses in the states.

SINANGAG (GARLIC FRIED RICE)
Serves 4

6 large cloves garlic, minced
Extra virgin olive oil, as needed
1 tablespoon fish sauce
3 cups steamed jasmine rice, cooled
Salt and pepper, to taste

1. In large nonstick skillet over medium heat, saute garlic in about 1 tablespoon oil until fragrant and lightly golden in color.

2. Add fish sauce to pan and cook, stirring, until liquid evaporates and the sharp fish smell turns more mellow.

3. Using spatula, stir in rice and let cook on medium-high until a slightly crunchy bottom is achieved.

4. Toss rice once again and keep repeating until all the rice has had a chance to crisp.

5. Add more oil if needed. Adjust seasonings with salt and pepper if needed. Transfer to a platter and serve.

The recipe above contains patis or fish sauce which I normally won’t use for my garlic fried rice. The substitute for patis is sea salt or rock salt. When cooking garlic rice in the States, I notice that the large garlic cloves is not as sharp as our native garlic. So adjust the garlic cloves in the rice to achieve that distinct garlic flavor.