Sinangag Filipino Garlic Fried Rice

• 1 ½ Tablespoons grapeseed oil, or other neutral tasting oil*
• 3 garlic cloves, thinly sliced
• 1 head garlic, minced
• 4 cups day old cooked Jasmine rice*, cold
• 1 Tablespoon water
• ¾ teaspoon kosher salt

1. In a large skillet, heat ½ tablespoon oil over medium-high heat. Once oil is hot, add thinly sliced garlic cloves. Stir constantly to prevent garlic from burning or sticking together. Cook until lightly golden brown, about 3 minutes. Remove garlic chips using a slotted spot. Place on paper towel lined plate. Season with salt and set aside. Garlic chips will crisp up as it cools.
2. Add remaining tablespoon oil to skillet and heat over medium heat. Once oil is hot, add minced garlic. Stir constantly to prevent garlic from burning. Cook for about 1 minute until garlic is fragrant and starting to brown.
3. Add rice and water. Increase to high heat. Break up any clumps of rice. Toss mixture together to distribute garlic evenly. Season with salt. Cook for about 2-3 minutes until rice has been heated through. Serve immediately and garnish with fried garlic chips.

Use grapeseed oil because it has a neutral flavor and a high smoke point temperature. Other oil suggestions include: rice bran oil, vegetable oil, and peanut oil.

Freshly cooked rice is moist and fragile. Chilled day old rice is dry and sturdy. If you don’t have day old rice, chill fresh cooked rice in the fridge for a few hours. Once rice is cold, proceed with recipe.