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 traditional Filipino fried garlic rice, infused with spicy and aromatic chili oil. It’s quick to make and perfect for using leftover rice, turning simple ingredients into a delicious side dish.

A dome-shaped mound of orange-tinted rice sits centered on a white plate with a wooden spoon scooping a small portion from the front. The rice grains look soft and slightly glossy with visible bits of seasoning, giving it a textured and flavorful appearance. At the top of the rice dome, fresh green cilantro leaves add a fresh pop of color and contrast. The scene is set on a white marbled surface with soft natural light casting gentle shadows, highlighting the texture of the rice and spoon. 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 that has been refrigerated overnight is ideal as it has less moisture.
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 carefully as the chili oil sediments can burn quickly.
Step 3: Add the garlic and cook over medium heat until it turns golden brown or reaches your preferred level of doneness. If you like, you can also mix in vegetables or protein at this point.
Step 4: Add the leftover cooked rice, breaking apart any remaining clumps. Stir to coat the rice evenly with the chili oil and garlic. Cook for 3-4 minutes over medium heat. Adjust salt and chili oil to taste if desired.
Step 5: Turn off the heat. For a nice presentation, scoop some rice into a bowl and flip it onto a plate to form a dome shape. Sprinkle with chopped cilantro.
Step 6: Serve and enjoy your Chili Oil Sinangag with your favorite viand. It pairs especially well with Tofu Sisig, Adobo, or Mushroom Tocino.

Tips & Variations

Use day-old rice to avoid sogginess and achieve a better fried rice texture.
Adjust the amount of chili oil to control the heat level according to your preference.
Add diced vegetables or cooked protein such as shrimp, chicken, or tofu for a more substantial meal.
Sprinkle some toasted sesame seeds or serve with a squeeze of calamansi for extra flavor.

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 to maintain the crispness of the garlic and rice. Avoid microwaving directly to keep the texture intact.

How to Serve

A dome-shaped mound of yellow-orange fried rice with visible grains and small bits of seasoning sits in the center of a white plate with a white marbled texture background. The rice is garnished on top with bright green cilantro leaves. A wooden spoon holds a scoop of the rice in front of the mound, showing the loose, fluffy texture of the grains. The bright light casts soft shadows, highlighting the rice’s glistening surface. 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 is usually too moist and can result in soggy fried rice. If you must use fresh rice, spread it out to cool and dry briefly before frying.

What can I use if I don’t have homemade chili oil?

You can substitute with store-bought chili oil or make a simple version by heating oil with crushed red pepper flakes and minced garlic.