Filipino Coconut Garlic Fried Rice (Sinangag)

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.

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.

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.