Garlic fried rice or better known as Filipino Sinangag, is a staple for breakfast in the Philippines. It’s often served as a side dish with every meal, but it’s just as satisfying on its own.

How To Make Fried Garlic

Now, you would probably think, how hard can this be? It’s not hard at all but if you turn your back at the wrong time, it could mean the difference between perfectly golden fried garlic and burnt and bitter fried garlic.

The key is to remove the garlic as they start to brown as they will continue to fry for a few minutes. This will ensure perfectly crispy but not bitter fried garlic.

Whether you have it with tocino, longanisa or everyone’s favorite, LECHON, this quick and easy dish should be a staple in your recipe repertoire. The key to this dish is infusing the oil with garlic as the garlic fries and gets crispy and then using that same oil to fry the rice.

As good as this staple Filipino dish is, I like a little more flavor kick; a little more umph in my rice dishes. Thai basil is one of my favorite herbs to add in any rice dish. It adds an anise/licorice flavor that is one of my favorite flavors in asian cuisine. The funny part is I strongly dislike any other variations of licorice flavors.