JOIN! 12 Weeks for $1

Garlic Fried Rice with Chicken

4 Servings

35 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This is our take on the Filipino dish known as sinangag, a stir-fried rice chock-full of crisp, toasted garlic. Sliced garlic is browned slowly, creating golden garlic chips to mix into the rice at the end, along with a flavorful oil that infuses the entire dish. Sinangag typically is served as a side, but we add chicken to transform it into a main. For best texture, use cooked rice that’s been refrigerated until firm. To make enough rice for this recipe, in a large saucepan, combine 2 cups water and 1½ cups jasmine rice (or regular long-grain white rice), rinsed and drained. Bring to a simmer over medium-high, then reduce to low, cover and cook for 15 to 18 minutes. Let stand, covered, for 10 minutes, then transfer to a wide, shallow bowl. Cool to room temperature, then cover and refrigerate until well chilled.



35 minutes


  • 8

    ounces boneless, skinless chicken thighs, trimmed and cut into ½- to ¾-inch pieces

  • 2

    tablespoons soy sauce, divided


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Paul L.
March 22, 2023
Couldn't stop eating this
After the first bite, my wife and I were sort of critiquing this dish, thinking it was missing something. However, it got better and better with every bite! Soon enough, our bowls were clean and we were trying to decide if it's one of the best recipes I've ever cooked. I highly recommend this dish!