In Filipino homes, the smell that wakes up most families is not coffee brewing or bacon frying, but garlic cloves sizzling in butter. This is for fried rice, which uses the previous day’s rice and makes it delicious by topping it with crispy, roasted garlic. For their version, the chefs at Christopher Kimball’s Milk Street add golden garlic chips to stir in at the end of the rice and a delicious oil that fills the entire dish. They add chicken to make it a staple that can be eaten at any time of the day. Soy sauce, beetroot and a small amount of sugar add complexity to the rice.
In Filipino homes, the smell that wakes up most families is not coffee brewing or bacon frying, but garlic cloves sizzling in butter.
This is a recipe for fried rice called sinangag, using the previous day’s rice by topping it with crispy, fried garlic. Minced garlic is deep-fried in oil, creating golden garlic chips that are mixed into the rice and accompanied by a flavorful oil that fills the entire dish.
In this recipe from Cook With What You’ve Got, which draws on kitchen staples to put together easy, weeknight meals, we add chicken to make it a staple any time of day. Soy sauce, beetroot and a small amount of sugar add complexity to the rice.
For the best texture, use cooked rice that has been refrigerated until firm. To make enough for this recipe, combine 2 cups water and 1½ cups jasmine rice (or regular long-grain white rice) in a large pot, rinsed and drained. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 15-18 minutes.
Cover the rice for 10 minutes, then transfer to a wide, shallow bowl. Cool to room temperature, then cover and refrigerate until well chilled.
Rice with garlic fried chicken
Start to finish: 35 minutes
8 ounces boneless, skinless chicken thighs, trimmed and cut into ½- to ¾-inch pieces
2 tablespoons soy sauce, divided
½ teaspoon white sugar
Kosher salt and ground black pepper
3 tablespoons grapeseed or other neutral oil, divided
8 medium garlic cloves, thinly sliced
3 onions, thinly sliced, white and green parts kept separate
4 cups cooked and cooled long-grain white rice, preferably jasmine rice (see main note)
In a medium bowl, combine chicken, 1 tablespoon soy sauce, sugar, and ¼ teaspoon salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high until shimmering. Add the chicken in an even layer and cook, stirring, until browned on the bottom, 2-3 minutes. Stir in the chicken, then cook for another 2-3 minutes, stirring occasionally, until well browned and cooked through. Place chicken on a plate; set aside.
Wash and dry the pan. Turn it to medium and add the remaining 2 tablespoons of oil and the garlic. Cook, stirring only occasionally at first, until the garlic begins to color and some of the slices turn a light golden brown, about 5 minutes. Add the garlic cloves and cook, stirring, until most of the garlic is golden brown, about 2 minutes.
Add the rice, breaking up any lumps, then add the remaining 1 tablespoon soy sauce and ¼ teaspoon salt. Cook on medium, stirring and scraping the bottom of the pan to incorporate the garlic and any browned bits, until the rice is heated through, about 2 minutes. Add chicken and any accumulated juices; cook, stirring, until heated through, about 1 minute.
Turn off the heat, taste and add salt. Transfer to a serving bowl, then sprinkle with shallots and pepper.
EDITOR’S NOTE: For more recipes, visit Christopher Kimball’s Milk Street at 177milkstreet.com/ap.