Another snowy day here in Little Elm, TX...and there's no better breakfast than a plate of Sinangag (fried rice) with tuyo (dried fish) and a cup of hot coffee/chocolate. Too bad, we ran out of tuyo! Good that we have smoked bangus! :)
Sinangag or fried rice is a favorite Pinoy breakfast. Basically, it is left-over cooked rice fried in oil and garlic. Sinangag can be cooked as simple as that or it can be cooked fancy with other ingredients such as eggs, vegetables and some kinds of meat or seafood. When prepared fancy, it can be considered a complete meal already, and this recipe falls under that category.
Sinangag or fried rice is a favorite Pinoy breakfast. Basically, it is left-over cooked rice fried in oil and garlic. Sinangag can be cooked as simple as that or it can be cooked fancy with other ingredients such as eggs, vegetables and some kinds of meat or seafood. When prepared fancy, it can be considered a complete meal already, and this recipe falls under that category.
I call this Meat and Vegetable Sinangag. You can eat it alone or with your favorite viand. I just ate it with smoked bangus! So delish! Try it!
Prep Time: 10 mins Cook Time: ~15 mins Servings: 5
Ingredients:
- 5 cups cooked rice
- 6 cloves garlic, minced
- ½ medium sized onion, thinly sliced
- ½ cup green peas
- 1 regular sized carrot, cubed
- 1 beef frank, cubed, sliced diagonally
- ½ cup cooked sweet ham
- 2 eggs, beaten with a pinch of salt
- 1 Tbsp soy sauce
- 2 Tbsp vegetable oil
- Salt & pepper to taste
Procedure:
1. In a wok
, heat oil over medium heat.
2. Stir-fry chorizo, beef frank and ham for about 2 minutes. Set aside on one side of the wok.
3. Add garlic. Saute until golden brown. Add onion and sauté until translucent.
4. Add carrot and grean peas and sauté for a minute. Push all ingredients to one side of the wok. Add eggs and scramble.
5. Add rice and soy sauce. Mix well with other ingredients.
6. Stir fry on medium heat until the rice is heated through. Add salt and pepper to suit your taste. Continue stirring for another minute.
7. Remove from heat. Transfer to individual plates and serve.
1. In a wok
, heat oil over medium heat. 2. Stir-fry chorizo, beef frank and ham for about 2 minutes. Set aside on one side of the wok.
3. Add garlic. Saute until golden brown. Add onion and sauté until translucent.
4. Add carrot and grean peas and sauté for a minute. Push all ingredients to one side of the wok. Add eggs and scramble.
5. Add rice and soy sauce. Mix well with other ingredients.
6. Stir fry on medium heat until the rice is heated through. Add salt and pepper to suit your taste. Continue stirring for another minute.
7. Remove from heat. Transfer to individual plates and serve.
Note: In the Philippines, cooking sinangag is like “recycling” left-over rice and viands. You can try cooking sinangag with any of your left-over food at home. This is a very versatile dish and you can use any meat, seafood and vegetables you want. Leftover rice and meat dishes like adobo, menudo, fried chicken, and bistek is a good combination for sinangag. Other meat ingredients that you can use are bacon, tocino, tapa & corned beef. If you want seafood sinangag, you can use fried or dried fish, squid, shrimps or even clams.
