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 vibrant twist on traditional Filipino fried garlic rice, infusing it with the rich, spicy flavors of homemade chili oil. This quick and easy dish makes a perfect base for any meal, adding a delightful kick to your everyday rice.

The image shows a mound of cooked yellow-orange rice shaped into a dome placed on a white plate. The rice looks fluffy with each grain separate, and small pieces of herbs or spices mixed in, giving it a slight texture variation. On top of the rice dome is a small bunch of fresh bright green cilantro leaves, adding a pop of color. In front, a wooden spoon is scooping some rice from the base of the mound, showing the loose, slightly moist grains. The plate sits on a white marbled surface that reflects natural light, highlighting the warm tones of the rice. 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. Using rice from the previous day that’s been refrigerated helps reduce moisture and gives better texture.
Step 2: Heat a large wok or non-stick pan over medium heat. Once hot, add the chili oil and stir in the salt. Watch the chili oil sediments carefully as they can burn quickly.
Step 3: Add the garlic to the pan and cook over medium heat until it turns golden brown or reaches your preferred doneness. At this point, you can also add vegetables or protein if desired.
Step 4: Add the cooled rice to the pan. Break apart any remaining clumps and mix thoroughly with the oil and garlic. Cook for 3-4 minutes over medium heat, adjusting seasoning with more salt or chili oil as needed.
Step 5: Turn off the heat. For presentation, pack the rice into a bowl and flip it onto a plate to create a dome shape. Garnish with chopped fresh cilantro.
Step 6: Serve and enjoy with your favorite ulam (viand) such as Tofu Sisig, Adobo, or Mushroom Tocino.

Tips & Variations

For extra depth, try roasting the garlic before chopping to add a smoky aroma.
Use leftover grains like quinoa or brown rice for a different texture and nutritional boost.
Add diced onions or scallions along with the garlic for extra flavor.
If you prefer less heat, start with 1 tablespoon of chili oil and increase gradually.
Mix in cooked vegetables or scrambled eggs to make it a fuller meal.

Storage

Store leftover Chili Oil Sinangag in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat, stirring occasionally until warm. Avoid microwaving to preserve the garlic’s texture and oil flavors.

How to Serve

The image shows a close-up of a cooked dish with two main parts: a mound of golden brown fried rice on a white plate, topped with a small bunch of fresh green cilantro, and a cast iron pan filled with a mix of brown cooked meat and vegetables, including small chunks of tofu and green chili peppers, garnished with two halves of a bright green lime on top. The rice has a slightly oily texture with some visible grains and small bits of vegetables mixed in. The pan is placed on a rustic wooden round board, and the whole scene is set on a white marbled surface, with a silver spoon and fork partially visible near the rice. photo taken with an iphone --ar 4:5 --v 7

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 fried rice, resulting in a clumpy texture. Using leftover rice that has been cooled and dried slightly helps achieve a better, separated grain texture.

Is homemade chili oil necessary for this recipe?

While homemade chili oil adds the best fresh flavor, you can use store-bought garlic chili oil or infused chili oil as a convenient alternative. Just be sure to choose one with good quality ingredients for the best taste.