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Filipino Coconut Garlic Fried Rice (Sinangag)

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8 made it  |  0 reviews   |  2 photos

"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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2 h 45 m servings 341
Original recipe yields 8 servings


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  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.

Nutrition Facts

Per Serving: 341 calories; 10.5 57.7 4.1 0 360 Full nutrition

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