Filipino Coconut Garlic Fried Rice (Sinangag)
Ingredients
- jasmine rice (2 cups)
- water (1.5 cups)
- coconut cream (0.5 cups)
- turmeric (2 teaspoons)
- salt (0.25 teaspoon)
- coconut oil (3 tablespoons)
- garlic (0.25 cup)
- fish sauce (2 tablespoons)
Instructions
- Place rice in a large bowl with enough water to cover by a few inches; swirl with your fingers, then drain. Repeat until water runs clear, about 3 times.
- Combine rice, 1 1/2 cups water, coconut cream, turmeric, and salt in a saucepan; bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours or overnight.
- Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer; cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce; cook, stirring, until fully combined and heated through, about 2 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 341
- fat: 11 g
- sats: 10 g
- carbs: 58 g
- fibre: 1 g
- protein: 4 g
- salt: 0.36 g