Chili Oil Sinangag: A Spicy Take on Fried Garlic Rice
Sinangag, or Filipino garlic fried rice, is a staple breakfast dish in the Philippines, typically made with leftover rice from the previous night. This Chili Oil Sinangag recipe introduces a spicy twist to the classic, using homemade chili oil to infuse the rice with a flavorful heat that complements the crispy garlic perfectly. This dish is simple, quick, and versatile, making it a perfect side for morning eggs or as a base for a savory meal any time of day.
Ingredients
- Cooked and Cooled White Rice: 2 cups (leftover rice works best)
- Homemade Chili Oil or Garlic Chili Oil: 1-2 tablespoons, with sediment
- Salt: 1/2 teaspoon, more to taste
- Garlic: 1 head, peeled and minced or roughly chopped
- Fresh Cilantro: Chopped (optional, for garnish)
Directions
- Prepare the Rice:
- Break apart any large chunks of rice. Using refrigerated rice from the previous day is ideal as it has less moisture, which helps achieve a better texture in the fried rice.
- Cook the Garlic:
- Heat a large wok or non-stick pan over medium heat. Add the chili oil and salt, stirring to mix well. Be cautious to avoid burning the chili oil sediments.
- Add the minced garlic to the pan. Cook over medium heat until it is golden brown, or adjust the cooking time based on your preference for how well-done you like your garlic.
- Fry the Rice:
- Stir in the cooked and cooled rice, breaking up any remaining chunks. Mix thoroughly with the oil and garlic to ensure even flavor distribution. Cook for 3-4 minutes over medium heat, stirring occasionally.
- Season and Serve:
- Adjust the seasoning with additional salt and chili oil to taste, if desired.
- For a decorative touch, optionally pack some of the rice into a bowl and flip it over on a plate to create a dome shape.
- Garnish with chopped cilantro if using.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 210 kcal per serving
- Servings: 2
Chili Oil Sinangag is not only a delicious way to repurpose leftover rice but also a vibrant dish that brings a burst of flavor to your table. The combination of spicy chili oil and aromatic garlic turns simple ingredients into a memorable meal that can be enjoyed at any time of the day. Whether served as a hearty breakfast or as a side dish for dinner, this fried rice is sure to satisfy your craving for something both comforting and exciting.
Chili Oil Sinangag (Fried Garlic Rice)
- Total Time: 20 minutes
- Yield: 2 1x
Description
Chili Oil Sinangag, or Fried Garlic Rice, is a delightful culinary creation that transforms simple ingredients into a rich and flavorful dish. The bold aroma of garlic infused with spicy chili oil makes each spoonful a vibrant experience, perfect for those who appreciate a bit of heat with their meals.
Ingredients
2 cups cooked and cooled white rice (leftover rice is best)
1–2 tablespoons homemade chili oil or garlic chili oil, with sediment
1/2 teaspoon salt, more to taste if needed
1 head of garlic, peeled and minced or roughly chopped
Fresh cilantro, chopped (optional, for garnish)
Instructions
Break apart any large chunks of leftover rice; refrigerated rice from the previous day works well as it has less moisture.
Heat a large wok or non-stick pan over medium heat. Add the chili oil and salt, stirring to mix well. Be careful to avoid burning the chili oil sediments.
Add the minced garlic to the pan, cooking over medium heat until golden brown or cooked to your preference.
Stir in the cooked and cooled rice, breaking up any remaining chunks. Mix thoroughly with the oil and garlic. Cook for 3-4 minutes over medium heat, stirring occasionally.
Season further with salt and additional chili oil to taste, if desired.
Turn off the heat. Optionally, pack some of the rice into a bowl and flip it over on a plate to create a dome shape. Garnish with chopped cilantro if using.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 210