Sinangag (Garlic Fried Rice)
Great way to liven up leftover rice – and also leftover meats, scrambled eggs and veggies. Omit meats to make this vegetarian or just serve as plain garlic fried rice.
2 tbsp oil
1 whole clove garlic
2 cups leftover rice (we use a mix of white/brown rice and quinoa)
2-3 slices (or more!) ham or turkey slices, or other leftover meats
1/2 cup or more peas or broccoli, cooked (can also add other veggies like carrots, asparagus, corn etc)
leftover scrambled eggs (or scramble 2-3 eggs)
Salt to taste
Heat oil in hot wok. Place garlic in garlic press and drop right into hot oil. Cook for about 5 seconds (or less – garlic burns easily especially in a wok!) then add rice, breaking up any large pieces, Stir fry continuously for 1 minute to coat rice completely with garlic oil. Add salt to taste.
Add leftover meats now – ham or turkey slices etc – and continue stir-frying for 2 minutes. Add cooked vegetables and scrambled eggs and stir-fry continuously for a few a couple of more minutes until heated through.
To make this Paleo friendly – use coconut or avocado oil (olive oil has a low smoking point) and omit any corn.