Filipino breakfast is a tasty garlic fried rice for any meal

In Filipino houses, the scent that wakes up many households just isn’t espresso brewing or bacon frying, however slices of garlic scorching in oil.

In Filipino houses, the scent that wakes up many households just isn’t espresso brewing or bacon frying, however slices of garlic scorching in oil.

It’s for a fried rice referred to as sinangag, a approach to make use of up the day gone by’s rice by packing it chock-full of crisp, toasted garlic. Sliced garlic is deeply browned in oil to create golden garlic chips which might be blended into the rice together with a flavorful oil that infuses your complete dish.

On this recipe from our e book “Cook dinner What You Have,” which pulls on pantry staples to assemble straightforward, weeknight meals, we add rooster to rework it right into a most important dish that may be eaten any time of the day. Soy sauce, scallions and a small quantity of sugar give the rice complexity.

For the most effective texture, use cooked rice that’s been refrigerated till agency. To make sufficient for this recipe, in a big saucepan, mix 2 cups water and 1 1/2 cups jasmine rice (or common long-grain white rice) that’s been rinsed and drained. Convey to a simmer over medium-high, then cut back to low, cowl and cook dinner for 15 to 18 minutes.

Let the rice stand, coated, for 10 minutes, then switch to a large, shallow bowl. Cool to room temperature, then cowl and refrigerate till properly chilled.

Garlic Fried Rice with Rooster

Begin to end: 35 minutes

Servings: 4

8 ounces boneless, skinless rooster thighs, trimmed and reduce into 1/2- to ¾-inch items

2 tablespoons soy sauce, divided

1/2 teaspoon white sugar

Kosher salt and floor black pepper

3 tablespoons grapeseed or different impartial oil, divided

8 medium garlic cloves, thinly sliced

3 scallions, thinly sliced, white and inexperienced components reserved individually

4 cups cooked and chilled long-grain white rice, ideally jasmine rice (see headnote)

In a medium bowl, stir collectively the rooster, 1 tablespoon soy sauce, the sugar and ¼ teaspoon salt. In a 12-inch nonstick skillet over medium-high, warmth 1 tablespoon oil till shimmering. Add the rooster in an excellent layer and cook dinner with out stirring till browned on the underside, 2 to three minutes. Stir the rooster, then cook dinner, stirring sometimes, till properly browned throughout and cooked by, one other 2 to three minutes. Switch the rooster to a plate; put aside.

Wash and dry the skillet. Set it over medium-low and add the remaining 2 tablespoons oil and the garlic. Cook dinner, stirring solely sometimes at first then extra usually as soon as the garlic begins to paint, till among the slices are mild golden brown, about 5 minutes. Add the scallion whites and cook dinner, stirring, till a lot of the garlic is golden brown, about 2 minutes.

Add the rice, breaking apart any clumps, adopted by the remaining 1 tablespoon soy sauce and ¼ teaspoon salt. Cook dinner over medium-high, stirring and scraping the underside of the pan to include the garlic and any browned bits, till the rice is heated by, about 2 minutes. Add the rooster and any accrued juices; cook dinner, stirring, till warmed by, about 1 minute.

Off warmth, style and season with salt. Switch to a serving dish, then sprinkle with the scallion greens and pepper.

EDITOR’S NOTE: For extra recipes, go to Christopher Kimball’s Milk Road at

Christopher Kimball, The Related Press

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