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Garlic Fried Rice with Chicken

Garlic Fried Rice with Chicken

Our take on the Filipino dish sinangag, a stir-fried rice chock-full of crispy, toasted garlic.

By Laura RussellNovember 9, 2022

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

This is our take on the Filipino dish known as sinangag, a stir-fried rice chock-full of crisp, toasted garlic. Sliced garlic is browned slowly, creating golden garlic chips to mix into the rice at the end, along with a flavorful oil that infuses the entire dish. Sinangag typically is served as a side, but we add chicken to transform it into a main. For best texture, use cooked rice that’s been refrigerated until firm. To make enough rice for this recipe, in a large saucepan, combine 2 cups water and 1½ cups jasmine rice (or regular long-grain white rice), rinsed and drained. Bring to a simmer over medium-high, then reduce to low, cover and cook for 15 to 18 minutes. Let stand, covered, for 10 minutes, then transfer to a wide, shallow bowl. Cool to room temperature, then cover and refrigerate until well chilled.

Ingredients
  • 8

    ounces boneless, skinless chicken thighs, trimmed and cut into ½- to ¾-inch pieces

  • 2

    tablespoons soy sauce, divided

  • ½

    teaspoon white sugar

  • Kosher salt and ground black pepper

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 8

    medium garlic cloves, thinly sliced

  • 3

    scallions, thinly sliced, white and green parts reserved separately

  • 4

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

Step 1

In a medium bowl, stir together the chicken, 1 tablespoon soy sauce, the sugar and ¼ teaspoon salt. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until shimmering. Add the chicken in an even layer and cook without stirring until browned on the bottom, 2 to 3 minutes. Stir the chicken, then cook, stirring occasionally, until well browned all over and cooked through, another 2 to 3 minutes. Transfer the chicken to a plate; set aside.

Step 2

Wash and dry the skillet. Set it over medium-low and add the remaining 2 tablespoons oil and the garlic. Cook, stirring only occasionally at first then more often once the garlic begins to color, until some of the slices are light golden brown, about 5 minutes. Add the scallion whites and cook, stirring, until most of the garlic is golden brown, about 2 minutes.

Step 3

Add the rice, breaking up any clumps, followed by the remaining 1 tablespoon soy sauce and ¼ teaspoon salt. Cook over medium-high, stirring and scraping the bottom of the pan to incorporate the garlic and any browned bits, until the rice is heated through, about 2 minutes. Add the chicken and any accumulated juices; cook, stirring, until warmed through, about 1 minute.

Step 4

Off heat, taste and season with salt. Transfer to a serving dish, then sprinkle with the scallion greens and pepper.