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How to make garlic fried rice
NOTE: The most common mistake is burning the garlic which is really easy to do so stick with very low heat. Notice in the video how I actually lifted the pan off the flame while sautéing the garlic. A good tip is that when the garlic starts sticking to the spatula it's time to quickly add the salt (which hinders cooking the garlic) then the rice.
Garlic fried rice (AKA sinangag) is a staple of the Philippine breakfast. Serve with thinly sliced, crispy, seasoned beef and egg for a meal called Tapsilog, Longanisa sausages for Longsilog, and sweet pork for Tucilog. The simple recipe is very easy to follow even for novice cooks and goes well with other dishes such as fried Spam and other luncheon meats, steak, and dried or smoked fishes known as dilis, tinapa, and daing. Sinangag is delicious and is loved and longed for by not just Filipinos and Filipinas but many who have grown accustomed to its aromatic fragrance, distinct gentle taste, and brand of satisfaction for hunger.
In this cooking video I prepare the garlic fried rice with fried eggs and lightly crisped roast beef hash. A very yummy simple recipe indeed!
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