Easy garlic fried rice

 From the metropolis to the countryside, the Filipino meal invariably includes garlic fried rice, or sinangag. Breakfast is its prime hour, but it goes well with any meal. It's a terrific way to use up leftover rice and is also quick and simple.

Ingredients:

1. 3 to 4 cups cooked long grain white rice, 1 to 2 days old, refrigerated
2. 1 teaspoon salt, divided
3. 2 tablespoons vegetable oil
4. 4 large cloves garlic, minced
5. 1/4 teaspoon white pepper
6. 1 thinly sliced green onion or a handful of chives, optional, for garnish

Instructions:

Step:No:01

Once the rice is done, transfer it to a large mixing basin and let it cool. To break up and loosen the grains, fluff them with your hands.
Apply a half-teaspoon of salt evenly across the rice. Using a spoon, thoroughly mix and set away. 

Step:No:02

Stir-fry: Heat a sizable skillet or wok to medium-high and pour in some oil. Garlic should be added when it's hot and cooked for 30 to 1 minute, or until it's crisp and lightly golden brown without burning.
Put the rice in. To fully incorporate the oil and garlic into the grains, thoroughly stir them with a frying spoon or spatula. About two minutes should pass for this. 

Step:No:03

Serve: Garnish with chives or green onions, if you'd like. Serve warm as a side dish for dinner, lunch, or morning.
Store any leftover garlic fried rice in the refrigerator in a closed container. It may last for two days at most. Because it tends to grow soggy, sinangag na kanin does not freeze well. 

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