Filipino Garlic Fried Rice | How do you make Sinangag? | What is the national dish of the Philippines?

Sinangag is a very common side dish which interestingly is served always with dry meats, rather than a curry style sauce. So, how do you make Sinangag? This recipe is the cauliflower rice version and do you know what, you can eat this as a main no problem, and the eggs served this way make it great fun.

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Sinangag | Filipino Garlic Fried Rice

You'll need some Cauliflower Rice, go to that recipe and cook the 3 minute option, you'll finish it off here. This is how do you make Sinangag?

Course

Main Dish, Side Dish

Cuisine

Filipino

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 1/2 head cauliflower roughed grated or shredded in a food processor
• 1 medium fresh tomatoes de-seeded and roughly chopped (chunked)
• 1 fresh red chilli sliced for garnish
• 2 eggs
• 1 bunch fresh coriander finely chop the stalks and save a handful of leaves for garnish
• 5 cloves garlic crushed
• 1 spring onions in to half cm slices
• 1 pinch ground black pepper
• 1/2 red pepper chopped in to chunks, same size as the tomato
• 4 tbls vegetable oil
• 4 tbls dark soy sauce

Course Main Dish, Side Dish Cuisine Filipino Prep Time 10 minutes Cook Time 10 minutes Servings people Ingredients 1/2 head cauliflower roughed grated or shredded in a food processor 1 medium fresh tomatoes de-seeded and roughly chopped (chunked) 1 fresh red chilli sliced for garnish 2 eggs 1 bunch fresh coriander finely chop the stalks and save a handful of leaves for garnish 5 cloves garlic crushed 1 spring onions in to half cm slices 1 pinch ground black pepper 1/2 red pepper chopped in to chunks, same size as the tomato 4 tbls vegetable oil 4 tbls dark soy sauce

Instructions

1. Get a wok and a frying pan on a medium heat with half the oil each in them.
2. In the wok, when hot gently, without burning, fry off the garlic, red pepper and coriander stalks for a minute. In that minute crack both eggs in to the frying pan, need to fry gently and slowly so as not to burn the white but cook through, keep em runny though.
3. In the wok add the tomato and fry for another few minutes then whack up the heat a add the cauliflower rice and spring onions, toss and stir and then add the soy sauce and ground black pepper. Remove the eggs and set aside.
4. When everything is hot, about 3 minutes, serve up on a platter, place the eggs on top and garnish with the coriander leaves and sliced chilli.

   
5. Thank you The Philippines
   
   Salamat