Lola's Sinangag [Real Fried Rice]
List of Ingredients
There is no measurement. There is no soy sauce. A non-stick wok is recommended. A day or 2-day old steamed "long-grain" rice is used. You must use "fresh garlic" (small bulb-size) not "garlique" (huge bulb) or cultured garlic. The difference is in taste!
Separate the grain of cold old steamed rice. Skin the garlic, as much as you want, and slice thinly. Have refined sea salt ready. Heat the Wok. When heated, swirl the oil to coat the whole inner surface of the Wok. When hot, sprinkle small amount of salt around the Wok's
surface. Add the rice and do a quick stir-fry motion to coat each grain of rice with oil. Add more sea salt to your taste, then the garlic. Continue the motion of stir-frying. Adjust salt seasoning according to your taste. As soon as the garlic starts to brown but not really brown, turn off the heat, the fried rice is done! Transfer to a serving dish.
For company, you can stir-fry your choice of fillings in a separate pan, drain, then mix with the cooked fried rice.
Authentic Fried Rice do not have soy sauce! Surprise! Recipe
Submitter:
In plain English, it is "Fried Rice" My "Lola" (Grandmother) made the best garlicky fried rice that she cooked on a wood stove. We had this for breakfast everyday, eaten with freshly broiled ocean fish, sprinkled with "calamansi" (lemon) and sea salt, wrapped in banana leaves. We had hot foamy chocolate (from native cacao), flavored with roasted peanuts, to go with this and freshly harvested ripe papaya to finish breakfast. To the day my Lola died, she claimed her "Fried Rice" is the real thing
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