Yesterday's left-over fried rice (say 1 cup of cooked rice)
1 small onion, sliced thinly
2 cloves garlic, chopped into small bits
1 small piece ginger, also chopped into small bits (yes, we like ginger in our sinangag!
1/2 c peas (we generally use the frozen kind)
salt and pepper to taste
toyo (soy sauce) for colour

Heat about 1-2 tbsp veg oil in a skillet or karajay (wok) until hot. Add garlic, saute until light brown, then add onions and ginger. Fry until onions are translucent, around 3-4 minutes. Add the peas, fry for around 2 minutes, then add the rice, salt and pepper. Fry for around 2-3 minutes. Add toyo to colour the rice. If you can eat eggs, then consider stirring in some scrambled egg bits into the rice before removing from heat.