It is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions.

Unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish.

[1][2][4][5] In the Visayas regions of the Philippines, sinangag was traditionally seasoned with asín tibuok.

[6] Sinangag is a common part of a traditional Filipino breakfast and is usually prepared with leftover rice from the dinner before.

Sometimes, it is cooked in the leftover sauces and oils from Philippine adobo, lessening food waste.