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Roel Alcudia of Stissing House in Pine Plains shares a recipe for sinangag that embraces the Filipino flavors he grew up with.
Stissing House, Pine Plains
The Situation: “The irony is that in our industry, by the time we’re done at night, there’s no one left to cook for us!” says Alcudia, who heads home hoping there’s something he can quickly scrounge up.
The Solution: “I’m Filipino, so I fall back on sinangag, or garlic fried rice, for a fast meal,” he says.
Here’s Why: It’s simple and very comforting. “Growing up and in my own family now, we always have leftover rice from the rice cooker in the fridge, so I do variations on the traditional garlic fried rice,” he says. He tosses in whatever he has on hand—bacon, Chinese sausage, leftover roasted meat, and vegetables. His wife, Jessica, who’s the pastry chef at Stissing House, loves sinangag, too.
Sinangag (Garlic Fried Rice)
1 clove garlic, sliced very thin
2 Tbsp vegetable oil or lard
Leftover cooked pork, sausage, or chicken, diced bacon, diced vegetables (optional)
2–4 cups leftover cooked rice (1 cup per serving)
Chili crisp, teriyaki, or soy sauce, for garnish
Place garlic slices in a cold frying pan with the oil or lard. Turn the heat to high and add any leftover meat and/or vegetables you have on hand, if desired. Cook for 45 seconds to 2 minutes, or until the garlic turns golden.
Reduce the heat to medium, add cooked rice, and spread it around the pan, adding a generous amount of sea salt. Stir well and cook until warmed through, 5–10 minutes. Garnish with chili crisp, teriyaki, or soy sauce. Optional: Make a scrambled egg in the pan first, remove and break it into small pieces, then add it once the rice is ready to serve. Or top the rice with a fried egg.