I love making Chili Oil Sinangag when I want something simple, bold, and incredibly satisfying. This Filipino-style fried garlic rice gets a spicy upgrade with chili oil, turning leftover rice into a fragrant, flavorful dish that works perfectly for breakfast, lunch, or as a side to any savory meal.
Why You’ll Love This Recipe
I love how this recipe transforms basic leftover rice into something deeply aromatic and slightly spicy. The crispy golden garlic mixed with rich chili oil creates layers of flavor in every bite. I also appreciate how quick it is to prepare, especially on busy mornings. It pairs beautifully with eggs, grilled meats, or even stands alone as a comforting bowl of rice. Plus, I can easily adjust the heat level depending on how much chili oil I add.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups day-old cooked white rice 3 tablespoons chili oil (adjust to taste) 6 cloves garlic, minced 2 tablespoons neutral cooking oil 1 teaspoon salt (or to taste) 1/4 teaspoon black pepper 2 tablespoons chopped green onions (optional, for garnish)
Directions
I start by breaking up the cold, day-old rice with my hands or a fork to remove clumps.
I heat the cooking oil in a large pan or wok over medium heat.
I add the minced garlic and sauté it slowly until it turns golden brown and fragrant. I make sure not to burn it.
I stir in the chili oil and let it heat for a few seconds to release its aroma.
I add the rice to the pan and stir-fry, making sure every grain is coated with the garlic and chili oil mixture.
I season with salt and black pepper, tasting and adjusting as needed.
I continue stir-frying for about 5–7 minutes until the rice is heated through and slightly toasted.
I garnish with chopped green onions if I want extra freshness, then serve immediately.
I sometimes add a fried egg on top for a classic Filipino breakfast feel. When I want extra protein, I mix in chopped longganisa or leftover grilled chicken. For more texture, I add crispy fried garlic chips or even a splash of soy sauce for deeper umami flavor. If I prefer it milder, I reduce the chili oil and increase the garlic slightly for a more traditional sinangag taste.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a skillet over medium heat with a small splash of oil to bring back the texture. If I use a microwave, I sprinkle a little water over the rice and cover it to prevent drying out.
FAQs
Can I use freshly cooked rice?
I prefer using day-old rice because it is drier and fries better. Fresh rice can become mushy, but if I must use it, I spread it out on a tray and let it cool completely before cooking.
How spicy is this dish?
The spice level depends entirely on the chili oil I use. I control the heat by adjusting the amount added.
Can I make this vegan?
This recipe is naturally vegan as long as the chili oil I use does not contain animal-based ingredients.
What type of rice works best?
I find that long-grain white rice works best because the grains stay separate and fluffy when fried.
Can I freeze fried garlic rice?
I can freeze it for up to one month, but I notice the texture is best when it is freshly made or refrigerated for short-term storage.
Conclusion
I enjoy making Chili Oil Sinangag because it is simple, flavorful, and incredibly versatile. With just a few pantry ingredients, I can create a bold and comforting dish that works any time of the day. It is one of those recipes I keep coming back to whenever I have leftover rice and want something quick but packed with flavor.
Chili Oil Sinangag is a bold and flavorful Filipino-style fried garlic rice made with day-old rice, crispy golden garlic, and spicy chili oil. It’s a quick and satisfying dish perfect for breakfast, lunch, or as a savory side.
Ingredients
4 cups day-old cooked white rice
3 tablespoons chili oil (adjust to taste)
6 cloves garlic, minced
2 tablespoons neutral cooking oil
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 tablespoons chopped green onions (optional, for garnish)
Instructions
Break up the cold, day-old rice with your hands or a fork to remove clumps.
Heat the cooking oil in a large pan or wok over medium heat.
Add the minced garlic and sauté slowly until golden brown and fragrant, being careful not to burn it.
Stir in the chili oil and heat for a few seconds to release its aroma.
Add the rice and stir-fry, ensuring each grain is coated with the garlic and chili oil mixture.
Season with salt and black pepper, adjusting to taste.
Continue stir-frying for 5–7 minutes until heated through and slightly toasted.
Garnish with chopped green onions if desired and serve immediately.
Notes
Day-old rice works best because it is drier and fries better than freshly cooked rice.
Adjust the chili oil to control the spice level.
Spread freshly cooked rice on a tray to cool completely if day-old rice is unavailable.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet with a small splash of oil for best texture.
