Description
Chili Oil Sinangag is a flavorful Filipino-style fried garlic rice infused with homemade chili oil for a spicy, aromatic twist. Using leftover cooked rice, this simple yet delicious dish is enhanced with crispy golden garlic and fresh cilantro, making it a perfect savory side or base for your favorite viands like Adobo or Tofu Sisig.
Ingredients
Scale
Rice
- 2 cups white rice or grain of choice (cooked and cooled—leftover is best!)
Seasoning
- 1–2 tbsp homemade chili oil or garlic chili oil
- 1/2 tsp salt (or more to taste)
Others
- 1 head garlic, peeled and minced or roughly chopped
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the rice: Break apart any large chunks of your leftover rice. Leftover rice that has been refrigerated overnight works best as it has less moisture, making it ideal for frying.
- Heat the oil and salt: Heat a large wok or non-stick pan over medium heat. Once hot, add the chili oil and salt, mixing them well. Watch carefully as the small chili oil sediments can burn quickly.
- Cook the garlic: Add the minced or roughly chopped garlic to the pan. Cook over medium heat until the garlic turns golden brown and aromatic, adjusting the cooking time according to your preference. Optionally, you can add vegetables or proteins at this stage for a more filling dish.
- Fry the rice: Add the leftover cooked rice to the pan, breaking apart any remaining clumps. Gently mix the rice with the chili oil and garlic, cooking for 3-4 minutes on medium heat to allow flavors to meld. Adjust seasoning with more salt or chili oil if desired.
- Shape and garnish: Turn off the heat. Scoop the rice into a bowl and then flip it onto a plate to form a dome shape. Garnish with freshly chopped cilantro for added freshness and aroma.
- Serve: Enjoy this spicy, garlicky sinangag with your favorite Filipino viands such as Tofu Sisig, Adobo, or Mushroom Tocino for a complete meal.
Notes
- Using day-old rice prevents sogginess and helps achieve the perfect fried rice texture.
- Adjust the amount of chili oil based on your desired spice level.
- Be careful not to burn the garlic or chili oil sediments as they can quickly become bitter.
- Feel free to add proteins like tofu or eggs and vegetables to customize the dish.
- Leftover sinangag can be refrigerated and reheated for a quick meal later.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Filipino
Keywords: Chili Oil Sinangag, Fried Garlic Rice, Filipino Fried Rice, Leftover Rice Recipe, Spicy Garlic Fried Rice
