Best Filipino Fried Rice Recipes

FILIPINO COCONUT GARLIC FRIED RICE (SINANGAG)

Steps:

• Put rice in a large bowl with enough water to cover by a few inches. Swirl with your fingers, then drain. Repeat until the water runs clear, about 3 times.
• Stir together rice, 1 1/2 cups water, coconut cream, turmeric, and salt in a saucepan. Bring to a boil; reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours or overnight.
• Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer. Cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce. Cook, stirring, until fully combined and heated through, about 2 minutes.

FILIPINO GARLIC FRIED RICE (SINANGAG)

Steps:

• In a large skillet melt the butter on medium heat.
• Once the butter has melted, stir in the garlic powder, salt, and Accent.
• Add the cold, cooked rice to the skillet and fry the rice on medium high heat until the rice has been well coated with the butter mixture and its thoroughly heated through.

NINA'S FILIPINO FRIED RICE

Steps:

• Cook and stir bacon in a medium-sized pot over medium heat until cooked through and browned, 3 to 4 minutes. Stir in garlic, onion, carrots, and peas; cook until tender, 5 to 7 minutes. Reduce heat to medium-low. Add rice and drizzle with soy sauce. Cook and stir until rice is golden brown, about 5 minutes more.
• Push rice and veggie mixture to one side of the pot. Crack eggs and scramble on opposite side, 2 to 3 minutes. Combine with rice mixture. Serve.

SINANGAG - FILIPINO GARLIC FRIED RICE

Steps:

• Heat 2 teaspoons of butter or oil in a medium skillet over moderate heat. Beat the eggs with a dash of salt and pepper and pour them into the pan and cook until the center is set. Turn the omelet out onto a plate and set aside. When it is cool enough to handle, cut it into strips about 1/4 inch wide x 2 or 3 inches long.
• Using the same pan or a separate wok, if you prefer, heat a tablespoon of oil over moderate heat and add the minced garlic. Fry the garlic, stirring constantly to prevent it from burning. When the garlic is crispy and golden, remove it from the pan (leaving the garlicky oil in the pan) and set aside.
• Add 2 more tablespoons of oil to the pan or wok and stir in the rice. Make sure all the rice is coated with oil and then spread it across the pan in an even layer. Cook for a couple of minutes, then stir and repeat this process until the rice is heated through and starting to brown. If you like crispy bits, you can continue to fry it longer.
• Stir 1 teaspoon of soy sauce into the rice, taste, and add more if needed. Remove from heat.
• Serve the rice garnished with egg strips, scallions, and a little fried garlic. Place the remaining garlic in a bowl on the side so individuals can add more if they like.

SINANGAG (FILIPINO GARLIC FRIED RICE)

Steps:

• Heat 2 teaspoons of butter or oil in a medium skillet over moderate heat. Beat the eggs with a dash of salt and pepper. Pour them into the pan and cook until the center is set. Turn the omelet out onto a plate and set aside. When it is cool enough to handle, cut it into strips about 1/4-inch wide x 2- or 3-inches long.
• Using the same pan or a separate wok, if you prefer, heat a tablespoon of oil over moderate heat and add the minced garlic. Fry the garlic, stirring constantly to prevent it from burning. When the garlic is crispy and golden, remove it from the pan (leaving the garlicky oil in the pan) and set aside.
• Add 2 more tablespoons of oil to the pan or wok and stir in the rice. Make sure all the rice is coated with oil and then spread it across the pan in an even layer. Cook for a couple of minutes, then stir and repeat this process until the rice is heated through and starting to brown. If you like crispy bits, you can continue to fry it longer.
• Stir 1 teaspoon of soy sauce into the rice, taste, and add more if needed. Remove from heat.
• Serve the rice garnished with egg strips, scallions, and a little fried garlic. Place the remaining garlic in a bowl on the side so individuals can add more if they like.

FILIPINO FRIED RICE

Steps:

• In a wok fry bacon until crisp. Drain well.
• Re-heat wok.
• Add the pepper, onion, cabbage, carrots and garlic. Stir-fry 3 minutes.
• Add pork. Cook 1 minute.
• Add rice. Cook 1 minute.
• stir in peas and soy sauce. Cook 30 seconds.

FILIPINO FRIED RICE (MORISQUETA TOSTADA)

Steps:

• In a hot pan, pour the oil, and make an omelet. Slice in thin shreds then set aside.
• In the same pan, fry Chinese sausages until crisp. Reduce the oil in half (or less if you prefer).
• Saute garlic, onion, and rice. Add the rest of the ingredients and stir-fry for 15-20 minutes until rice is cooked and evenly coated with soy sauce.
• Garnish with scrambled egg shreds and green onions.

SINANGAG (FILIPINO FRIED RICE)

Steps:

• Whisk eggs with 1 tbsp water in small bowl.
• Coat wok or large skillet with cooking spray, and heat over medium-high heat. Add eggs, tilting to coat bottom of pan, and cook 3 to 5 minutes (like an omelet), or until firm and set.
• Transfer eggs to cutting board, and cut into 2 inch strips.
• Add oil to pan, and increase heat to medium. Stir in chopped garlic, and cook 3 to 5 minutes, or until browned, stirring often.
• Add rice, increase heat to high, and cook 3 to 4 minutes, or until rice begins to brown. Stir in the soy sauce and season with salt and pepper, if desired. Stir in green onions, then eggs.