FilipinoBreakfastEasy

Black Rice Sinangag

Name: Black Rice Sinangag
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 3 cups cooked Agriko black rice (day-old, chilled); 6 cloves garlic, minced; 3 tablespoons cooking oil or butter; 2 eggs, beaten; 1/2 cup diced onion; 1/2 cup mixed vegetables (carrots, peas, corn); 2 tablespoons soy sauce (choose an explicitly gluten-free labeled sauce for a gluten-free version); 1/4 teaspoon black pepper; 2 stalks green onions, chopped

Garlic-kissed and beautifully dark, Black Rice Sinangag turns leftover Agriko black rice into a fragrant Filipino breakfast fried rice that outclasses the white rice version in both nutrition and flavour.

Prep 10 mins

Cook 12 mins

Total 22 mins

Serves 4 servings

Preparation notes

For a gluten-free version, use soy sauce or tamari explicitly labeled gluten-free and check every other ingredient. The recipe is not automatically gluten-free simply because it uses rice. FDA: gluten-free food labeling Q&A

Ingredients

3 cups cooked Agriko black rice (day-old, chilled)
6 cloves garlic, minced
3 tablespoons cooking oil or butter
2 eggs, beaten
1/2 cup diced onion
1/2 cup mixed vegetables (carrots, peas, corn)
2 tablespoons soy sauce (choose an explicitly gluten-free labeled sauce for a gluten-free version)
1/4 teaspoon black pepper
2 stalks green onions, chopped

Instructions

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Set aside the crispy garlic and oil.
In the same wok, add remaining oil and pour in beaten eggs. Scramble lightly and remove from the pan, setting aside for later.
Add the chilled cooked black rice to the wok, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes, allowing the rice to heat through and develop slightly crispy edges.
Add diced onions and mixed vegetables, continuing to stir-fry for 2-3 minutes until vegetables are heated through and onions become translucent.
Return the scrambled eggs to the wok, add soy sauce and black pepper, and toss everything together until well combined and evenly coated, about 1 minute.
Transfer to serving plates, top with crispy garlic, reserved garlic oil, and fresh green onions. Serve hot with fried eggs, longanisa, or your favorite breakfast protein on the side.

Chef's Tip

Use day-old refrigerated black rice for the best texture—the grains separate better and won't clump together. Fresh-cooked warm rice tends to get mushy when fried.

Nutrition Highlights

High in antioxidants (anthocyanins) supporting heart health
Rich in dietary fiber for digestive wellness
Complete protein when paired with eggs
For a gluten-free version, use soy sauce or tamari explicitly labeled gluten-free and check every other ingredient. The recipe is not automatically gluten-free simply because it uses rice.