Print

Chili Oil Sinangag: Flavorful Filipino Fried Garlic Rice Recipe

Print Recipe

Chili Oil Sinangag is a delightful Filipino fried garlic rice dish that transforms leftover rice into a flavorful meal. With the perfect balance of heat from chili oil and aromatic garlic, it’s a comforting and satisfying dish for any occasion.

Ingredients

Scale
  • 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)

Instructions

  1. Start by breaking apart any large chunks of your leftover rice. This ensures even cooking. You want a fluffy texture, so avoid compacted clumps. If using freshly cooked rice, spread it out on a plate to cool it down.
  2. Heat a large wok or non-stick pan over medium heat. Once the pan is hot (you can test by flicking a few drops of water; they should sizzle), add in your chili oil. This should shimmer almost immediately.
  3. Add the salt to the oil and mix it in. This enhances the flavor of the oil, making it more aromatic. Keep an eye on the oil; if you notice any sediments from the chili burning, lower the heat slightly.
  4. Introduce the minced garlic to the pan and cook for about 2-3 minutes. Stir it frequently until it turns golden brown. Watch closely, as garlic can easily go from perfect to burnt!
  5. Once the garlic is cooked to your liking, add in the leftover rice. Use a spatula to break apart any remaining chunks. Mix thoroughly to coat the rice with the chili oil and garlic, ensuring every grain is infused with flavor.
  6. Allow the rice to cook for about 3-4 minutes over medium heat. You want the edges to become crispy while the center remains fluffy. Avoid stirring too frequently during this time to achieve that golden crust.
  7. After cooking, turn off the heat. For a visually appealing presentation, pack some of the rice into a bowl and flip it over onto a plate to create a dome shape. Top it with chopped cilantro for freshness and color.
  8. Serve immediately with your favorite ulam (viand).

Nutrition

Keywords: Don’t rush the garlic; cook it at medium heat to avoid burning. Use a non-stick pan or a well-seasoned wok for the best texture. Adjust the chili oil to your preferred spice level.

Find it online: https://homebitesia.com/chili-oil-sinangag-flavorful-filipino-fried-garlic-rice-recipe/