Filipino Coconut Garlic Fried Rice (Sinangag)

This super-delicious rice can be made mostly ahead of time. You need the steamed rice to cool and dry out a bit before you fry it anyway. The final result is addictive and goes with everything on this menu, so I like to make 2 batches--one plain and one with the optional turmeric--which adds a little extra flavor and a pretty orange color.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 341 Calories

Ingredients

• ¼ teaspoon salt
• 1 ½ cups water
• 2 tablespoons fish sauce
• 2 cups uncooked jasmine rice
• 3 tablespoons coconut oil
• ¼ cup finely chopped garlic
• ½ (15 ounce) can unsweetened coconut cream
• 2 teaspoons ground turmeric (Optional)

Recipe Instructions

Step 1

Put rice in a large bowl with enough water to cover by a few inches. Swirl with your fingers, then drain. Repeat until the water runs clear, about 3 times.

Step 2

Stir together 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.

Step 3

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.