Description
Chili Oil Sinangag is a flavorful Filipino-style garlic fried rice enhanced with spicy homemade chili oil. This quick and easy recipe uses leftover cooked rice, garlic, and chili oil to create a savory, aromatic side dish perfect for breakfast or any meal.
Ingredients
Rice Base
- 2 cups white rice or grain of choice (cooked and cooled, leftover rice preferred)
Seasoning and 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
- Prepare the Rice: Break apart any large chunks of your leftover rice. Leftover rice that’s been refrigerated is ideal as it has less moisture and fries better.
- Heat Chili Oil: Heat a large wok or non-stick pan over medium heat. Once hot, add the chili oil and salt, mixing to combine. Watch the chili sediment carefully to avoid burning.
- Cook Garlic: Add the minced or chopped garlic to the pan and cook over medium heat until golden brown, releasing a fragrant aroma. Optionally, add vegetables or proteins at this stage if desired.
- Add Rice: Add the leftover rice into the pan, breaking apart any remaining clumps. Stir the rice into the garlic and chili oil mixture, cooking over medium heat for 3-4 minutes. Adjust seasoning with additional salt and chili oil as preferred.
- Serve: Turn off the heat. Scoop the rice into a bowl and invert it onto a plate to create a dome shape. Garnish with chopped fresh cilantro before serving for a fresh, herbal finish.
Notes
- Use day-old rice for best texture and less moisture.
- Be careful not to burn the garlic or chili oil sediments as it will add bitterness.
- Feel free to add cooked vegetables or proteins like eggs, shrimp, or tofu to make it a complete meal.
- Adjust the amount of chili oil and salt to control the heat and saltiness to your preference.
