Filipino Coconut Garlic Fried Rice (Sinangag)
You can make this super-delicious Filipino coconut garlic fried rice (sinangag) recipe mostly ahead of time because you need the steamed rice to cool and dry out a bit before you fry it. The final result is irresistible and goes with everything on this menu, so I like to make two batches — one plain and one with the optional turmeric — which adds a little extra flavor and a pretty orange color.
You can make this super-delicious Filipino coconut garlic fried rice (sinangag) recipe mostly ahead of time because you need the steamed rice to cool and dry out a bit before you fry it. The final result is irresistible and goes with everything on this menu, so I like to make two batches — one plain and one with the optional turmeric — which adds a little extra flavor and a pretty orange color.
Ingredients
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2 cups uncooked jasmine rice
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1 ½ cups water
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½ (15 ounce) can unsweetened coconut cream
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2 teaspoons ground turmeric (Optional)
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¼ teaspoon salt
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3 tablespoons coconut oil
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¼ cup finely chopped garlic
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2 tablespoons fish sauce
Method
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Place rice in a large bowl with enough water to cover by a few inches; swirl with your fingers, then drain. Repeat until water runs clear, about 3 times.
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Combine rice, 1 ½ 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 to overnight.
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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.
