Sinangag (Fried Rice #2)

In the winter I can catch the sunrise!  This inspired me to cook a warming breakfast–fried rice!  Yes, you’ve heard it before, Filipinos eat rice even for breakfast.  So what went into my fried rice this time….

oil for fryingfriedriceinwok_cookingflip
2 cloves garlic (minced)
10g salami (chopped into small bits)
1/2 leek (cut into thin rings)
handful of green peas
1-2 cups cooked rice
2 eggs (beaten, with salt)

1. Saute the garlic and add the salami to fry.
2. Add the leeks to wilt.
3. Add the green peas–to cook, cover the wok.
4. Add the rice. Mix once in a while so as not to stick to the bottom of the wok.
4. Make a well in the centre and pour the eggs. Stir to curd and then mix with the rice.




6 responses to “Sinangag (Fried Rice #2)

  1. I am allergic to eggs, and I try to avoid eating animal products. But this recipe sounds so good! I know I can substitute tofu for the eggs, but do you have any suggestions for substituting the salami with a vegan alternative? Your suggestion is greatly appreciated. Thanks.

    • Hi. Fried rice back home is really just garlic, rice, salt to taste and a bit of oil to saute the garlic in and fry the rice. Anything else is up to you 🙂 (diced carrots would also be nice, or gluten “meat” if you’re not allergic to it). Hhm, now I’m trying to remember what we usually paired this with… dried fish/anchovies (but that’s not vegan), coconut meat (raw and freshly grated from a browned nut), salad (tomatoes, white radish, cucumber, bitter gourd/melon, etc.). Tofu, of course would be great–hhmmm! 🙂 Especially the springy (not silky) type–the one that could be fried and gets crispy and crusty on the outside. But on the side, of course, as it would get crushed if fried with the rice. For the tofu, we usually make a dip of soy sauce, lemon/calamansi, and minced onion combination.

      I hope you get to make your fried rice soon, let me know. The possibilities are endless! 🙂 Bless you!

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