Filipino Coconut Garlic Fried Rice (Sinangag)

This super-delicious rice can be made mostly ahead of time. You need the steamed rice to cool and dry out a bit before you fry it anyway. The final result is addictive and goes with everything on this menu, so I like to make 2 batches–one plain and one with the optional turmeric–which adds a little extra flavor and a pretty orange color.

Step: 1

Put rice in a large bowl with enough water to cover by a few inches. Swirl with your fingers, then drain. Repeat until the water runs clear, about 3 times.

Step: 2

Stir together rice, 1 1/2 cups water, coconut cream, turmeric, and salt in a saucepan. Bring to a boil; reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours or overnight.

Step: 3

Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer. Cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce. Cook, stirring, until fully combined and heated through, about 2 minutes.

Per Serving: 341 calories; protein 4.1g; carbohydrates 57.7g; fat 10.5g; sodium 360.3mg.

Getting stay in and cook your food instead of dining out is already a process in the best way if you’re more point on eating healthier. There’s no best way to know exactly what’s going into the food you’re eating than by making it yourself! Mastering the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, that is time to make your attention to the ever- important side dishes.

A side dish would easily derail your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that mistakes .