Equipment
Ingredients
Garlic Fried Rice (Sinangag)
- 400 g jasmine rice, cooked, day-old, chilled
- 30 g garlic, minced
- 30 ml canola oil
- 3 g kosher salt
Turkey and Ham Topping
- 200 g leftover roasted turkey, sliced or shredded
- 100 g leftover ham, diced
- 15 g unsalted butter
- 120 ml leftover turkey gravy
Eggs and Garnish
- 2 eggs, large
- 15 ml canola oil
- 10 g scallions, thinly sliced
Nutrition (per serving)
Method
Using wet hands, gently break apart the cold day-old jasmine rice into individual grains to ensure it fries evenly without clumping.
Heat the canola oil in a wok over medium-low heat. Add the minced garlic and fry slowly, stirring frequently, until the garlic turns a pale golden brown and smells deeply fragrant.
Increase the heat to medium-high. Add the broken rice to the wok, tossing constantly to coat the grains in the toasted garlic oil. Cook until the rice is heated through, seasoning with the kosher salt.
In a separate frying pan, melt the butter over medium-high heat. Add the leftover turkey and diced ham, searing until the edges are nicely browned and the meat reaches a safe internal temperature of 74°C/165°F.
Transfer the gravy to a small saucepan and warm it over medium heat until it comes to a simmer and reaches 74°C/165°F.
Wipe out the frying pan used for the meat or use a fresh non-stick pan. Add the remaining canola oil and fry the eggs over medium-high heat until the whites are fully set and crispy on the edges, but the yolks remain liquid. Vulnerable populations should cook yolks until firm or use pasteurized eggs.
Divide the hot garlic rice between two plates. Top each mound with the seared turkey and ham. Ladle the hot gravy directly over the meat, then crown each plate with a fried egg and a sprinkle of sliced scallions.
Chef's Notes
- To achieve authentic sinangag, you must use cold, somewhat dried-out day-old rice. Freshly cooked rice has too much moisture and will steam rather than fry.
- If your leftover turkey is particularly dry, you can splash a spoonful of chicken broth or even a little water into the pan while searing, covering it briefly to rehydrate the meat with steam before crisping the edges.
- Using pasteurized eggs is strongly recommended for dishes with runny yolks if serving children, the elderly, or pregnant individuals.
- Do not walk away from the garlic during the initial frying phase. The window between perfectly toasted golden garlic and acrid, burnt garlic is less than thirty seconds.
Storage
Refrigerator: 3 days — Store rice, meat, and gravy in separate airtight containers. Do not store the fried egg.
Freezer: 1 month — Freeze the leftover turkey and ham only.
Reheating: Microwave the rice and meat until hot. Reheat gravy in a saucepan. Fry a fresh egg for serving.
