Chili Oil Sinangag (Fried Garlic Rice) Recipe

There’s something utterly irresistible about a big bowl of Chili Oil Sinangag (Fried Garlic Rice)—every grain glistening with aromatic chili oil, bursting with garlicky goodness, and crowned by a pop of fresh cilantro. This simple yet powerful comfort food captures all the heartwarming flavors you crave, making it just as perfect for breakfast with your favorite ulam as it is as a late-night snack straight from the pan. Whether you use day-old rice or today’s leftover takeout, you’ll love the way each bite combines crisp, savory, and spicy into a dish that’s endlessly customizable and impossible to resist.

Ingredients You’ll Need

Ingredients You’ll Need

Part of what makes Chili Oil Sinangag (Fried Garlic Rice) so endearing is how it comes together with just a handful of humble ingredients. Each one has an important role—some for flavor, others for crunch or color—and you likely already have them in your kitchen!

• Cooked and cooled white rice: Day-old or leftover rice is ideal because the grains are firmer and won’t get mushy when fried.
• Homemade chili oil or garlic chili oil: This brings an aromatic, spicy kick and a gorgeous color that ties the dish together.
• Salt: Essential for balancing and intensifying the garlicky and spicy notes; adjust to your taste.
• Garlic (one head, minced or chopped): The true star—use lots for maximum aroma and golden crunch.
• Fresh cilantro (chopped): Adds brightness and a fresh, herby contrast to the rice’s warm, toasty flavors.

How to Make Chili Oil Sinangag (Fried Garlic Rice)

Step 1: Prep Your Rice

Start by breaking apart any large clumps of your leftover rice. Cold, cooked rice tends to stick together, so use your hands or a fork to gently separate the grains. This little step ensures your Chili Oil Sinangag (Fried Garlic Rice) will be fluffy and each grain evenly coated, not clumpy.

Step 2: Warm the Pan and Infuse with Chili Oil

Heat your favorite large wok or a sturdy non-stick pan over medium heat. Once it’s hot, pour in your chili oil and sprinkle in the salt. Let them mingle for a few seconds—the oil will shimmer and the spicy, garlicky aromas will start to bloom. Watch those chili flecks, though, as they can brown quickly!

Step 3: Sauté the Garlic

Toss in all the minced or chopped garlic, stirring gently. Let it sizzle until it turns golden brown and crispy, infusing the oil with a deep, roasted flavor. This is where that unmistakable Chili Oil Sinangag (Fried Garlic Rice) fragrance comes alive and tempts everyone to the kitchen.

Step 4: Add the Rice

Now, add in your prepped rice. Use a spatula to toss and flatten the grains, breaking up any remaining chunks. Stir everything to ensure the rice is well-coated with the flavorful oil and garlic bits. Let it cook, undisturbed, for about 3-4 minutes to achieve a slightly crispy bottom and irresistible toasty notes. Taste and season with more salt or chili oil if you like extra heat.

Step 5: Shape and Garnish

Once the rice is perfectly fried, turn off the heat. For a fun presentation, scoop the rice into a bowl, then flip it onto your plate for that signature dome shape. Sprinkle a generous handful of chopped cilantro over the top for a burst of fresh flavor and color.

Step 6: Enjoy!

Dive right in! Chili Oil Sinangag (Fried Garlic Rice) is magical on its own, but it also shines alongside your favorite Filipino viands like Tofu Sisig, Adobo, or Mushroom Tocino. The possibilities are endless, and every bite delivers pure comfort with a punch.

How to Serve Chili Oil Sinangag (Fried Garlic Rice)

Garnishes

Go wild with toppings! Try crispy fried shallots, a scatter of toasted sesame seeds, sliced red chili for more heat, or even a jammy soft-boiled egg perched on top. A spritz of calamansi or lime brightens things up beautifully too, making your Chili Oil Sinangag (Fried Garlic Rice) look and taste restaurant-worthy.

Side Dishes

This garlicky, spicy fried rice loves to share the spotlight. Classic Filipino dishes like Adobo, Tocino, or Longganisa play extremely well with its bold flavors. For a vegetarian option, tofu sisig or sautéed mushrooms are absolutely dreamy alongside Chili Oil Sinangag (Fried Garlic Rice).

Creative Ways to Present

Why not turn your Chili Oil Sinangag (Fried Garlic Rice) into a rice bowl masterpiece? Top with pickled veggies, greens, or even leftover roast chicken. Pack into fun bento boxes for a spicy twist on lunch, or serve in individual ramekins as part of a brunch spread with plenty of dipping sauces. The playful dome shape is a classic, but feel free to get creative with molds or cookie cutters for special occasions.

Make Ahead and Storage

Storing Leftovers

Once cooled, scoop any extra Chili Oil Sinangag (Fried Garlic Rice) into an airtight container and refrigerate. It will stay fresh for about 3 days and makes for an easy, flavorful meal prep option. Just remember—the more you let it sit, the bolder that chili-garlic aroma gets!

Freezing

If you somehow have more than you can eat in a few days, you can freeze portions of Chili Oil Sinangag (Fried Garlic Rice). Pop them into zipped freezer bags, press out extra air, and stash in the freezer for up to two months. Just thaw overnight in the fridge before you want to enjoy it again.

Reheating

To bring your Chili Oil Sinangag (Fried Garlic Rice) back to life, sprinkle a splash of water over the rice and reheat in a covered pan over low heat. Stir gently to prevent sticking and to revive the original fluffiness. You can also use the microwave—just cover loosely with a damp paper towel for best results.

FAQs

Can I use fresh rice instead of day-old rice?

You can, but day-old rice really is the secret for perfect fried rice. Freshly cooked rice tends to be too moist and sticky, which makes the final dish less fluffy and more prone to clumping. If you have to use fresh rice, let it cool and dry on a baking sheet for at least 30 minutes before frying.

What type of chili oil works best for Chili Oil Sinangag (Fried Garlic Rice)?

Homemade chili oil or garlic chili oil gives you the richest flavor and heat. That said, a good-quality store-bought chili oil will absolutely work in a pinch. If you make your own, add some fried garlic bits for extra aroma!

How can I make this dish vegetarian or vegan?

Chili Oil Sinangag (Fried Garlic Rice) is naturally vegan if you use a plant-based chili oil and pair it with vegetables or tofu. It’s supremely flexible, so you can make it as veggie-packed or protein-heavy as you like!

Can I add other ingredients to the rice?

Absolutely! Feel free to add diced veggies like carrots, peas, or bell peppers, or toss in leftover meats, eggs, or tofu for a heartier meal. Just be sure not to overcrowd the pan so you maintain that signature fried rice texture.

What’s the best way to get crispy rice bits?

After spreading the rice in the pan, let it be! Allow it to cook undisturbed for a few minutes so a crispy layer can form on the bottom. Resist the urge to stir constantly—those golden, crunchy bits are totally worth it.

Final Thoughts

If you haven’t tried making Chili Oil Sinangag (Fried Garlic Rice) yet, you’re in for a treat! It’s quick, endlessly adaptable, and always a crowd-pleaser. Give it a shot the next time you have leftover rice—your kitchen (and your taste buds) will thank you.

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