I have vivid childhood memories of my mother cooking sinangag. Its garlic fragrance would waft through the house like the Pied Piper’s melody, beckoning me for breakfast from my bedroom. The tune also had a rhythmic beat as the garlic caramelised in the hot oil and the rice sizzled as it hit the pan — shake, rattle and roll! Upon its call, I’d run to the kitchen to find my mother dividing it among bowls to be crowned with fried egg and a dash of soy sauce.
The secret to good sinangag is to use cooked rice that’s at least one day old. Freshly cooked rice is too moist and mushy, and won’t give you the individual glossy and lightly oiled grains that’s a signature of the dish. Chunks of garlic are also key — you want a range of sizes, including a whole bruised clove. These become golden and chewy once cooked, just make sure not to burn them.