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.

fried garlic
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.

garlic fried 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.

garlic fried rice with thai basil

Garlic Fried Rice with Thai Basil

The best of two worlds. This recipe infuses flavors from two cuisines into one. The iconic Filipino garlic fried rice and the flavorful punch of Thai basil.
5 from 1 vote
Prep Time 1 d
Cook Time 15 mins
Total Time 1 d 15 mins
Course Main Course, Side Dish
Cuisine Filipino, Thai
Servings 4 people
Calories 963 kcal


  • 4 tbsp vegetable oil
  • 12 cloves garlic minced
  • 4 cups jasmine rice cooked the night before
  • 2-3 tvsp Golden Mountain seasoning sauce or soy sauce of your choice
  • 1 cup Thai basil packed
  • 1 tbsp salted butter
  • 1 handful bean sprouts
  • 2 stalks green onion sliced
  • 2 tbsp vegetable oil
  • 4 large eggs


  • In a non-stick medium/large fry pan, set heat to medium-low and add in 4 tbsp vegetable oil.
  • Add in minced garlic and fry it slowly, periodically stirring to prevent the garlic bits from sticking to each other.
  • When the garlic starts to turn light brown, remove them from the oil using a fine mesh strainer and reserve the oil for use in the fried rice.
  • Add the day over rice to the fry pan and using the back of a wooden spatula, break a part any clumps or rice.
  • Increase heat to medium-high and toss/stir to incorporate the garlic infused oil.
  • Add in reserved fried garlic, Thai basil and toss/stir a few more times to mix evenly.
  • Finish with butter
  • In the same fry pan, add in remaining 2 tbsp vegetable oil
  • Crack eggs in one at a time and fry until the edges are crispy brown
  • Top each serving with a fried egg and garnish with green onions.


Note: For best results, make the right the night before and store in the fridge. This allows the rice to dry out a little bit, then the next day when making fried rice, the rice rehydratesgets the that perfect texture and char from the wok or fry pan.


Calories: 963kcalCarbohydrates: 152gProtein: 20gFat: 29gSaturated Fat: 20gCholesterol: 194mgSodium: 136mgPotassium: 352mgFiber: 3gSugar: 1gVitamin A: 734IUVitamin C: 5mgCalcium: 111mgIron: 3mg
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