Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
