Let the rice stand, covered, for 10 minutes, then transfer to a wide, shallow bowl. Cool to room temperature, then cover and refrigerate until well chilled.

In a skillet or wok over medium-high heat, add the oil and garlic. Fry the garlic until just golden, or about 1 minute.

At its core, fried rice is the same everywhere: a comforting dish. Its capacity for different flavor, ingredients, and ...

In Filipino homes, the smell that wakes up many families is not coffee brewing or bacon frying, but slices of garlic sizzling in oil. It’s for a fried rice known as sinangag, a way to use up the ...

In Filipino homes, the smell that wakes up many families is not coffee brewing or bacon frying, but slices of garlic sizzling in oil.It’s for a fried rice known as sinangag, a way to use up the ...

Sinangag, or Filipino garlic fried rice, is made pretty much everywhere in the Philippines and eaten at any time of day — it’s especially wonderful for breakfast with a slab of Spam and a ...

In Filipino homes, the smell that wakes up many families is not coffee brewing or bacon frying, but slices of garlic sizzling in oil. It’s for a fried rice known as sinangag, a way to use up the ...

4 cups cooked and chilled long-grain white rice, preferably jasmine rice (see headnote) In a medium bowl, stir together the chicken, 1 tablespoon soy sauce, the sugar and ¼ teaspoon salt.

In Filipino homes, the smell that wakes up many families is not coffee brewing or bacon frying, but slices of garlic sizzling in oil. It’s for a fried rice known as sinangag, ...

In Filipino homes, the smell that wakes up many families is not coffee brewing or bacon frying, but slices of garlic sizzling in oil. It’s for a fried rice that uses up the previous day&#8217… ...