Print

Chili Oil Sinangag Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

Chili Oil Sinangag is a flavorful twist on classic Filipino fried garlic rice, featuring fragrant garlic sautéed in homemade chili oil for a spicy, aromatic dish. Perfect as a standalone meal or paired with your favorite ulam like Tofu Sisig, Adobo, or Mushroom Tocino, this recipe uses leftover cooked rice for the ideal texture and can be customized with additional vegetables or protein.

Ingredients

Scale

Main Ingredients

  • 2 cups white rice or grain of choice, cooked and cooled (preferably leftover rice)
  • 1–2 tbsp homemade chili oil or garlic chili oil with sediment
  • 1/2 tsp salt, or to taste
  • 1 head garlic, peeled and minced or roughly chopped

Optional Garnish

  • Fresh cilantro, chopped

Instructions

  1. Prepare Rice: Break apart any large chunks of leftover rice so the grains are separated and not clumpy. Using rice refrigerated overnight helps reduce moisture for better texture.
  2. Heat Pan and Add Chili Oil: Heat a large wok or non-stick pan over medium heat. Once hot, add the chili oil and salt, stirring to mix. Be careful monitoring the chili oil sediments to prevent burning.
  3. Sauté Garlic: Add the minced garlic to the pan and cook over medium heat until golden brown and aromatic, adjusting to your preferred doneness. This step infuses the oil and rice with a deep garlic flavor. Optionally, you can add vegetables or protein at this stage.
  4. Add Rice to Pan: Add the prepared leftover rice, breaking apart any remaining clumps. Stir well to thoroughly coat the rice with the garlic chili oil mixture.
  5. Cook the Rice: Let the rice cook undisturbed for 3-4 minutes on medium heat to develop slight crispiness, stirring occasionally to prevent sticking. Taste and adjust seasoning with additional salt or chili oil if desired.
  6. Serve: Turn off heat. For a nice presentation, mold some rice into a bowl and flip it onto your plate to create a dome shape. Garnish with chopped cilantro if using. Enjoy with your favorite Filipino viand or as a flavorful standalone dish.

Notes

  • You can adjust the amount of chili oil based on your preferred spice level. The recipe uses 2 tbsp for a mild homemade chili oil, but 1 tbsp plus additional neutral oil works well too.
  • Chili oil with garlic sediments adds extra aroma and flavor when sautéed with fresh garlic.
  • Leftover rice refrigerated overnight works best for fried rice to prevent mushiness.
  • Feel free to add vegetables or proteins of your choice to the dish during the garlic sauté step.

Keywords: Chili Oil Sinangag, Fried Garlic Rice, Filipino Fried Rice, Sinangag, Chili Oil Recipe, Filipino Cuisine, Garlic Rice, Spicy Fried Rice

Find it online: https://deliciousdishspot.com/chili-oil-sinangag-recipe/