Name: Chili Oil Sinangag (Fried Garlic Rice) Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Filipino
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); 1 head garlic, peeled and minced or roughly chopped; Fresh cilantro, chopped (for garnish)

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Introduction

Chili Oil Sinangag is a flavorful twist on the classic Filipino garlic fried rice. Infused with spicy chili oil and plenty of golden garlic, this dish brings a delicious kick to your meal. It’s perfect for using up leftover rice and pairs wonderfully with many traditional viands.

A dome-shaped mound of golden-yellow fried rice sits in the middle of a smooth white plate with a white marbled texture background. The rice looks soft and slightly oily, with visible small bits of seasoning and lightly browned edges. On top of the rice is a small bunch of fresh green cilantro leaves, adding bright color contrast. In front of the rice, a wooden spoon holds a scoop of rice, showing the texture of the grains clearly. The warm sunlight enhances the rice's shine and the shadows add depth to the scene. Photo taken with an iphone --ar 4:5 --v 7

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 (for garnish)

Instructions

Step 1: Break apart any large chunks of your leftover rice. Leftover rice that has been refrigerated works best as it is drier and easier to fry.
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 oil sediments closely to prevent burning.
Step 3: Add the garlic and cook it over medium heat until golden brown or cooked to your liking. If desired, add vegetables or protein to mix in at this stage.
Step 4: Add the leftover cooked rice, breaking apart any remaining clumps. Mix the rice thoroughly with the garlic and chili oil, then cook for 3–4 minutes over medium heat. Adjust seasoning with more salt or chili oil if preferred.
Step 5: Turn off the heat. For presentation, you can pack the rice into a bowl and flip it onto a plate to form a dome shape. Garnish with chopped fresh cilantro.
Step 6: Serve and enjoy with your favorite ulam (viand) like Tofu Sisig, Adobo, or Mushroom Tocino.

Tips & Variations

Use day-old rice for the best texture since fresh rice can be too moist and sticky.
Adjust the amount of chili oil to control the spiciness according to your preference.
Try adding chopped spring onions or a squeeze of calamansi for extra brightness.
For a protein boost, stir in cooked shrimp, diced chicken, or tofu during the garlic cooking step.

Storage

Store any leftover fried rice in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat or in the microwave, adding a splash of water or oil to keep it moist and prevent sticking.

How to Serve

A dome-shaped mound of yellow-orange fried rice is placed in the center of a white plate, with a wooden spoon scooping a portion from the front left side. The grains of rice are clearly visible, slightly glistening with oil and mixed with small bits of vegetables or spices. On top of the rice dome, fresh green cilantro leaves add a bright pop of color. The scene is set against a white marbled background, with soft natural light creating gentle shadows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of leftover rice?

While you can use freshly cooked rice, it tends to be too moist and can make the fried rice clumpy. Leftover rice that has been refrigerated dries out, giving you a better texture when fried.

What kind of chili oil works best for this recipe?

Homemade chili oil or garlic chili oil with some chili flakes or sediments adds great flavor. You can adjust the spiciness by choosing a milder or hotter chili oil based on your taste.