Sinangag

Instructions

1. Prepare the rice
   Break up any clumps in the cold leftover rice with your fingers to separate the grains. This helps achieve the perfect texture for your fried rice.
2. Sauté the garlic
   Heat the oil in a large wok or heavy skillet over medium heat. Add two-thirds of the minced garlic and cook until golden brown and fragrant, about 1-2 minutes. Be careful not to burn the garlic as it will become bitter.
3. Add the rice
   Add the cold rice to the wok, breaking up any remaining clumps with a wooden spoon. Increase heat to medium-high and stir-fry for about 3-4 minutes, ensuring the rice is evenly coated with oil and garlic.
4. Season and finish
   Add the remaining fresh garlic, salt, and pepper. Continue stir-frying for another 2 minutes until the rice is heated through and slightly toasted. If using butter, add it now and stir until melted and incorporated.
5. Garnish and serve
   Turn off the heat and add the sliced green onions, reserving some for garnish. Transfer to serving plates and sprinkle with the remaining green onions and toasted garlic bits if using. Serve immediately as a side dish or as part of a traditional Filipino breakfast with fried eggs (Itlog) and meat such as tapa, tocino, or longganisa.