Directions

1. Place a wok over low heat and add the oil, followed by the finely diced garlic.

2. Slowly toast the garlic in the oil, stirring often for 4-5 minutes, until it becomes sweet, soft, and golden.
3. Remove 2/3 of the toasted garlic and set aside for later.
4. Add the cooked rice to the wok and increase the heat to high. Continue to fry the rice, tossing and breaking it up to evenly distribute the garlic. After 3-4 minutes, or once the rice is hot, add the reserved garlic back to the wok along with the soy sauce, pouring it around the edges. Toss well.
5. Finally, add the butter and stir through until it evenly coats the rice.
6. Serve the Sinangag as is, or as a side dish to adobo, or with fried eggs and spam.