Description
Chili Oil Sinangag is a spicy twist on the classic Filipino fried garlic rice. Made with homemade chili oil and fragrant garlic, this rice pairs perfectly with your favorite ulam or can be enjoyed on its own with optional vegetables or protein.
Ingredients
- 2 cups cooked and cooled white rice (leftover rice works best)
- 1–2 tablespoons homemade chili oil or garlic chili oil with sediment
- 1/2 teaspoon salt, or to taste
- 1 head garlic, peeled and minced or roughly chopped
- Optional garnish: chopped fresh cilantro
Instructions
- Break apart any large chunks of leftover rice.
- Heat a wok or non-stick pan over medium heat. Add chili oil and salt, stirring to combine.
- Add garlic and cook until golden brown, watching carefully to prevent burning.
- Add the cooled rice and mix thoroughly into the oil and garlic. Cook 3–4 minutes, breaking apart any clumps.
- Adjust seasoning with more salt or chili oil if desired.
- Turn off heat and serve. Optional: shape rice into a dome and garnish with chopped cilantro.
- Enjoy with your favorite ulam such as Tofu Sisig, Adobo, or Mushroom Tocino.
Notes
- You can adjust chili oil quantity depending on desired spiciness. Add extra neutral oil if chili oil is mild.
- If using chili oil with garlic sediments, sauté along with fresh garlic for extra aroma and flavor.
- Leftover rice works best as it is drier and prevents mushy fried rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Main Course
- Method: Stir-fry
- Cuisine: Filipino, East Asian, Fusion