Sinangag Filipino Garlic Fried Rice Recipe with Cauliflower and Brown Rice

Name: Sinangag Filipino Garlic Fried Rice Recipe with Cauliflower and Brown Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1.5 cups cooked brown rice (day-old and refrigerated works best); 0.75 cup riced cauliflower (fresh or frozen and thawed); 6 cloves fresh garlic (thinly sliced); 1.5 tbsp coconut oil (or light olive oil); 2 large eggs (lightly beaten); 1.5 tbsp low-sodium soy sauce (or coconut aminos for gluten-free); 3 stalks spring onions (thinly sliced, whites and greens separated); 0.25 tsp white pepper (freshly ground if possible); 0.5 tsp sea salt (adjust to taste); 2 tbsp fresh coriander leaves (to garnish, optional); 1 tsp rice vinegar (for a light chilli vinegar drizzle on the side, optional)

High ProteinDairy-FreeMeal PrepNut-Free

Prep Time10 min

Cook Time15 min

Servings2

Calories310 kcal

Health Score7/10

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Sinangag Filipino Garlic Fried Rice Recipe with Cauliflower and Brown Rice

Sinangag is one of the most beloved breakfast staples in the Philippines. That irresistible aroma of golden garlic hitting a hot pan is something that many Filipinos grew up waking up to, and honestly, it is hard to beat as a way to start the day. This healthy twist on the classic sinangag Filipino garlic fried rice recipe keeps everything that makes the dish so comforting while making a few smart swaps that add nutrition without sacrificing a single bit of flavour.

The biggest change here is using a combination of cooked brown rice and riced cauliflower instead of the traditional white rice. Brown rice brings more fibre, more B vitamins, and a slower energy release compared to white rice, so you stay full and focused through the morning rather than hitting a mid-morning slump. The riced cauliflower bulks the dish up further, adding volume and micronutrients while keeping the calorie count lower. The ratio is two parts brown rice to one part cauliflower, which gives you the satisfying heartiness of rice with a genuine nutritional boost. Using day-old rice is still the key move here because it dries out slightly in the fridge, which means each grain fries up separately and gets those gorgeous crispy edges rather than turning into a sticky clump.

Garlic is the true star of any sinangag, and this recipe does not hold back. A generous six cloves of fresh garlic are sliced thin and fried slowly in a small amount of coconut oil until they turn deeply golden and crispy. This step needs patience. Rushing it over high heat will burn the garlic and turn it bitter, while low and slow coaxing brings out a sweet, nutty depth that perfumes the entire dish. Those crispy garlic chips get set aside and scattered back over the top at the end so they stay crunchy rather than softening into the rice. The remaining garlic-infused oil in the pan is where the rice goes in, soaking up all that flavour from the very first toss.

To make this version genuinely high in protein for a breakfast bowl, two scrambled eggs are folded through the rice while cooking. Eggs are a brilliant addition because they add richness, bind the grains slightly, and bring around 12 grams of complete protein to the dish. A finishing touch of low-sodium soy sauce or coconut aminos keeps the savoury depth that sinangag is known for while cutting down on sodium compared to the heavier-handed traditional seasoning. A scatter of sliced spring onions, a small handful of fresh coriander, and a drizzle of chilli vinegar on the side round out the bowl beautifully. This is a breakfast that feels like a proper meal, tastes like home cooking at its finest, and gives your body real fuel to start the day with.

Ingredients

Serves:2

1.5 cups cooked brown rice (day-old and refrigerated works best)
0.8 cup riced cauliflower (fresh or frozen and thawed)
6 cloves fresh garlic (thinly sliced)
1.5 tbsp coconut oil (or light olive oil)
2 large eggs (lightly beaten)
1.5 tbsp low-sodium soy sauce (or coconut aminos for gluten-free)
3 stalks spring onions (thinly sliced, whites and greens separated)
0.3 tsp white pepper (freshly ground if possible)
0.5 tsp sea salt (adjust to taste)
2 tbsp fresh coriander leaves (to garnish, optional)
1 tsp rice vinegar (for a light chilli vinegar drizzle on the side, optional)

Instructions

1
If using frozen riced cauliflower, thaw it completely and press it between a clean tea towel to remove as much moisture as possible. This stops the pan from steaming and keeps your fried rice nicely dry and separate.
Skipping this step is the number one reason cauliflower fried rice turns soggy. A quick press takes 30 seconds and makes a huge difference.
2
Heat the coconut oil in a large wok or wide non-stick skillet over medium-low heat. Add the sliced garlic and cook slowly, stirring often, for about 5 to 7 minutes until the slices turn deep golden and crispy.
Keep the heat at medium-low. Garlic burns fast and bitter garlic will ruin the whole dish. Golden and fragrant is the goal.
3
Using a slotted spoon, remove the crispy garlic chips from the pan and set them aside on a small plate lined with paper towel. Leave the garlic-flavoured oil in the wok.
4
Turn the heat up to medium-high. Add the spring onion whites to the garlic oil and stir-fry for 30 seconds until softened and fragrant.
5
Add the riced cauliflower to the pan and stir-fry for 2 minutes, spreading it out to let any remaining moisture evaporate. Then add the cold brown rice, breaking up any clumps with the back of your spatula.
Pressing the rice lightly against the hot pan and letting it sit undisturbed for 30 seconds before tossing helps develop those lovely toasty, slightly crispy bits.
6
Toss the rice and cauliflower together well, stir-frying over medium-high heat for about 3 minutes until everything is heated through and starting to pick up some colour.
7
Push the rice mixture to the sides of the wok, creating a clear space in the centre. Pour the beaten eggs into the centre and scramble them gently, stirring until just barely set. Then fold the soft scrambled egg through the rice mixture.
Folding the eggs in while they are still slightly underdone is fine because the residual heat of the rice will finish cooking them through. This keeps them soft rather than rubbery.
8
Drizzle the low-sodium soy sauce evenly over the rice. Add the white pepper and sea salt, then toss everything together well for another minute.
9
Remove from the heat. Taste and adjust seasoning as needed. Divide the sinangag between two bowls. Top each with the reserved crispy garlic chips, the spring onion greens, and fresh coriander leaves if using.
Serve immediately while the garlic chips are still crispy. They are the best part.

Nutrition per serving

310kcal

Calories

14g

Protein

38g

Carbs

11g

Fat

Fibre

Sugar

420mg

Sodium

Pro Tips

✓
Day-old cold rice is non-negotiable for good fried rice. Freshly cooked rice has too much steam and moisture and will clump together badly in the pan.
✓
Cook the garlic low and slow. The patience you give to this one step transforms the entire dish.
✓
If your wok or pan is not very large, fry the rice in two batches rather than crowding it. A crowded pan steams instead of fries.
✓
Coconut aminos is a brilliant swap for soy sauce here. It is slightly sweeter, naturally lower in sodium, and makes the whole dish gluten-free without any compromise on that savoury depth.
✓
This sinangag is traditionally served alongside eggs and a protein like grilled chicken or turkey sausage. A fried egg on top turns it into a complete and very satisfying breakfast plate.

Frequently Asked Questions

What does sinangag mean?↓

Sinangag is the Filipino word for garlic fried rice. It comes from the Tagalog word 'sang-ag', meaning to fry or toast. It is a cornerstone of the traditional Filipino breakfast called silog, where it is served alongside eggs and a protein.

Can I use white rice instead of brown rice?↓

You can, but the nutritional profile will shift. Brown rice has significantly more fibre and a lower glycaemic index than white rice, which is why this healthy version uses it. If you only have white rice, use day-old jasmine rice for the best texture.

Is sinangag gluten-free?↓

Traditional sinangag can be made gluten-free very easily. The only ingredient to check is the soy sauce, as regular soy sauce contains wheat. Simply swap it for tamari or coconut aminos and the dish is completely gluten-free.

How do I make this sinangag recipe vegan?↓

Just leave out the eggs or replace them with crumbled firm tofu that has been seasoned with a pinch of turmeric and black salt for an egg-like flavour. Use coconut aminos in place of soy sauce and the dish becomes fully plant-based.

Why is my fried rice soggy?↓

Soggy fried rice almost always comes down to one of three things: the rice was freshly cooked and still steaming, the cauliflower was not dried properly, or the pan was overcrowded. Use cold day-old rice, press your cauliflower dry, and give the rice space in the pan.

Can I meal prep this sinangag recipe?↓

Yes, absolutely. Cook a big batch of brown rice ahead of time and refrigerate it. The actual stir-frying takes only about 10 minutes, so it comes together very fast on a weekday morning. You can also pre-slice the garlic the night before and store it in a small container in the fridge.

Variations

•
Sinangag with Turkey Sausage
Slice two cooked chicken or turkey sausages and add them to the wok after the spring onion whites, stir-frying until lightly browned before adding the rice. This bumps the protein content significantly and makes a heartier breakfast bowl.
•
Spicy Sinangag
Add one finely chopped bird's eye chilli or half a teaspoon of chilli flakes to the garlic oil along with the spring onion whites. The heat weaves through every grain of rice and adds a wonderful kick that many Filipinos love.
•
Vegetable Sinangag
Toss in a handful of frozen peas, diced carrot, and baby spinach along with the cauliflower for extra vegetables, fibre, and colour. The spinach wilts down quickly and adds iron and folate to your morning bowl.
•
Egg-Free Sinangag
Skip the eggs and fold in half a block of crumbled firm tofu seasoned with a pinch of turmeric, black salt, and a teaspoon of nutritional yeast. You still get a protein boost and that satisfying eggy richness without using any animal products.

Substitutions

•
Brown rice → White jasmine rice (Use cold day-old jasmine rice for the classic sinangag texture. The dish will be slightly lower in fibre and have a higher glycaemic index but will still taste wonderful.)
•
Riced cauliflower → Broccoli rice (Riced broccoli works just as well and adds a slightly different flavour profile along with vitamin C and sulforaphane. Press it dry just as you would the cauliflower.)
•
Coconut oil → Light olive oil or avocado oil (Both work well at the heat levels needed for this recipe. Avocado oil has the highest smoke point and a neutral flavour.)
•
Low-sodium soy sauce → Coconut aminos (Coconut aminos has a slightly sweeter, milder flavour and is lower in sodium. It also makes the dish gluten-free. Use the same quantity or add a touch more to taste.)
•
Eggs → Firm tofu (Crumble half a block of firm tofu and season with turmeric and black salt before folding through the rice. Gives a similar protein boost and richness while keeping the dish vegan.)

🧊 Storage

Store leftover sinangag in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a tiny splash of water or a very light drizzle of oil to bring it back to life. Microwaving works too but the texture is better when re-fried. Do not freeze cooked fried rice with egg mixed through as the egg texture becomes rubbery once thawed.

📅 Make Ahead

Cook the brown rice up to 3 days ahead and store it uncovered or loosely covered in the fridge so it dries out a little. This actually improves the final fried rice texture significantly. You can also pre-slice the garlic and store it in the fridge overnight. The full dish itself is best made fresh to order, as the crispy garlic chips will soften if stored in the rice for too long.