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