Filipino Coconut Garlic Fried Rice (Sinangag) recipe

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Ingredients

2 cups uncooked jasmine rice
1 ½ cups water
½ (15 ounce) can unsweetened coconut cream
2 teaspoons ground turmeric
¼ teaspoon salt
3 tablespoons coconut oil
¼ cup finely chopped garlic
2 tablespoons fish sauce

Nutrition Info

340.7 calories
carbohydrate: 57.7 g
cholesterol: : -
fat: 10.5 g
fiber: 0.8 g
protein: 4.1 g
saturatedFat: 9.5 g
servingSize: -
sodium: 360.3 mg
sugar: 17 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

8 servings

Recipe Note

This super-delicious rice can be made mostly ahead of time. You need the steamed rice to cool and dry out a bit before you fry it anyway. The final result is addictive and goes with everything on this menu, so I like to make 2 batches--one plain and one with the optional turmeric--which adds a little extra flavor and a pretty orange color.

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