Chili Oil Sinangag (Fried Garlic Rice) Recipe

Introduction

Chili Oil Sinangag is a flavorful twist on traditional Filipino garlic fried rice, made with aromatic garlic and spicy homemade chili oil. This simple yet delicious dish transforms leftover rice into a savory side that’s perfect with any viand.

Ingredients

• 2 cups white rice or grain of choice (cooked and cooled—leftover is best!)
• 1-2 tbsp homemade chili oil or garlic chili oil
• 1/2 tsp salt (or more to taste if needed)
• 1 head garlic, peeled and minced or roughly chopped
• Fresh cilantro, chopped

Instructions

1. Step 1: Break apart any large chunks of your leftover rice to ensure even cooking. Using rice that has been refrigerated overnight helps reduce moisture.
2. Step 2: Heat a large wok or non-stick pan over medium heat. Once hot, add the chili oil and salt, stirring to combine. Watch the chili sediments closely as they can burn quickly.
3. Step 3: Add the minced garlic to the pan and cook over medium heat until golden brown and fragrant. You may add vegetables or protein at this stage if desired.
4. Step 4: Add the leftover rice to the pan, breaking up any remaining clumps. Stir to coat the rice evenly with the chili oil and garlic. Cook for 3-4 minutes over medium heat, seasoning with extra salt or chili oil to taste.
5. Step 5: Turn off the heat. For a nice presentation, scoop the rice into a bowl and invert it onto a plate to form a dome shape. Sprinkle with chopped fresh cilantro.
6. Step 6: Serve immediately with your favorite viand and enjoy!

Tips & Variations

• Use day-old rice to prevent sogginess and get a better fried rice texture.
• Add diced vegetables or cooked proteins like shrimp, chicken, or tofu for a more complete meal.
• Adjust the amount of chili oil according to your heat preference to keep the balance just right.
• If you don’t have homemade chili oil, store-bought chili garlic sauce can be a quick substitute.

Storage

Store leftover chili oil sinangag in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat to keep the rice from drying out, adding a splash of oil if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice instead of leftover rice?

Freshly cooked rice tends to be too moist and sticky for frying. It’s best to use rice that has been cooked and refrigerated so it dries out slightly, resulting in better texture.

What if I don’t have homemade chili oil?

Store-bought chili garlic sauce or chili oil can be used in place of homemade chili oil. Adjust the quantity to suit your taste and heat tolerance.

Chili Oil Sinangag (Fried Garlic Rice) Recipe

Print Recipe

★★★★★

4.6 from 149 reviews

Chili Oil Sinangag is a flavorful twist on the classic Filipino fried garlic rice, featuring fragrant garlic sautéed in homemade chili oil and combined with perfectly cooked leftover rice. This simple yet delicious dish is enhanced with a touch of salt and fresh cilantro, making it a perfect accompaniment to any meal or a satisfying dish on its own.

• Author: Caleb
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

Rice Base

• 2 cups white rice or grain of choice (cooked and cooled—leftover is best)

Flavoring

• 1–2 tbsp homemade chili oil or garlic chili oil
• 1/2 tsp salt (or more to taste)
• 1 head garlic, peeled and minced or roughly chopped

Garnish

• Fresh cilantro, chopped

Instructions

1. Prepare the Rice: Break apart any large chunks of your leftover cooked rice. Using rice that has been refrigerated overnight is ideal as it has less moisture, allowing for better frying and texture.
2. Heat the Pan and Chili Oil: Place a large wok or non-stick pan over medium heat. Once hot, add the homemade chili oil and stir in the salt to infuse the oil evenly. Monitor the chili oil sediments carefully as they can burn quickly.
3. Sauté the Garlic: Add the peeled and minced or roughly chopped garlic to the pan. Cook over medium heat until the garlic turns golden brown and fragrant, stirring frequently to avoid burning. At this stage, you may also add any additional vegetables or proteins if desired.
4. Cook the Rice: Incorporate the leftover cooked and cooled rice into the pan. Break apart any remaining clumps and mix the rice thoroughly with the garlic and chili oil. Allow the mixture to cook undisturbed for 3-4 minutes over medium heat to develop a slight crispy texture. Adjust seasoning with more salt and chili oil as needed.
5. Shape and Garnish: Turn off the heat. For presentation, scoop some of the rice into a bowl and invert it onto a plate to create a dome shape. Sprinkle chopped fresh cilantro on top to add brightness and a fresh aroma.
6. Serve and Enjoy: Serve your chili oil sinangag alongside your favorite ulam (viand) and relish the delicious fusion of spicy, garlicky flavors with fluffy fried rice.

Notes

• Using leftover rice that is chilled overnight is preferred to prevent sogginess and promote better frying.
• If you don’t have homemade chili oil, you can substitute with store-bought garlic chili oil or a mix of chili flakes and neutral oil.
• Feel free to add chopped vegetables like bell peppers or green onions, or proteins like diced chicken or tofu for a heartier meal.
• Watch the garlic closely as it can burn quickly and turn bitter, affecting the flavor of the dish.
• Adjust the amount of chili oil depending on your desired spice level.

Keywords: Sinangag, Fried Rice, Chili Oil, Garlic Rice, Filipino Breakfast, Leftover Rice Recipe, Spicy Fried Rice