Description
Chili Oil Sinangag is a flavorful twist on traditional Filipino fried garlic rice, enhanced with aromatic homemade chili oil and crispy golden garlic. This easy-to-make dish uses leftover cooked rice sautéed with chili oil and garlic, topped with fresh cilantro for a vibrant finish. Perfect as a hearty side or paired with your favorite Filipino viands like Tofu Sisig, Adobo, or Mushroom Tocino.
Ingredients
Scale
Main 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)
Instructions
- Prepare the Rice: Break apart any large chunks of your leftover rice. Using rice from the previous day that has been refrigerated is ideal because it has less moisture, which helps achieve a better fried rice texture.
- Heat the Pan and Oil: Heat a large wok or non-stick pan over medium heat. Once hot, add the chili oil along with the salt, mixing well. Monitor the chili oil sediments carefully to prevent burning.
- Sauté the Garlic: Add the minced or chopped garlic to the pan and cook over medium heat until it turns golden brown or reaches your preferred level of doneness. At this stage, you can optionally add other vegetables or proteins to customize your fried rice.
- Cook the Rice: Add the cooled, leftover cooked rice to the pan, breaking up any remaining clumps. Stir to evenly mix the rice with the chili oil and garlic, cooking for 3-4 minutes on medium heat. Adjust seasoning by adding more salt or chili oil if desired.
- Shape and Garnish: Turn off the heat. For presentation, scoop the rice into a bowl and flip it over onto the serving plate to form a dome shape. Garnish with freshly chopped cilantro.
- Serve: Enjoy your Chili Oil Sinangag alongside your favorite Filipino dishes such as Tofu Sisig, Adobo, or Mushroom Tocino for a complete meal.
Notes
- Using day-old refrigerated rice is recommended for best texture.
- Homemade chili oil enhances flavor and adds a nice heat, but store-bought versions work as well.
- Be careful not to burn the garlic; cook until just golden brown for the best taste.
- You can customize the dish by adding vegetables or protein during the garlic sauté step.
- Adjust salt and chili oil amounts to suit your taste preference.
- Serve hot for best flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Filipino
Keywords: sinangag, fried rice, garlic rice, chili oil, Filipino fried rice, vegetarian, easy fried rice
