Name: Chili Oil Sinangag (Filipino Fried Garlic Rice)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Filipino
Ingredients: 2 cups white rice, cooked and cooled; 1 to 2 tbsp homemade chili oil or garlic chili oil, with some sediment; 1/2 tsp salt, or more to taste; 1 head garlic, peeled and minced or roughly chopped; Fresh cilantro, chopped, for garnish (optional)

I love how this Chili Oil Sinangag (Filipino Fried Garlic Rice) turns simple leftover rice into something fragrant, cozy, and full of flavor. The garlic brings a rich savory taste, while the chili oil adds gentle heat, extra aroma, and a lovely light orange color. I find this dish perfect for breakfast, lunch, or a quick side for almost any meal.

Why You’ll Love This Recipe

I love this recipe because it is fast, easy, and made with pantry-friendly ingredients. I can turn cooked rice into a delicious dish in just minutes, which makes it especially useful on busy days. The garlic becomes beautifully golden, the chili oil adds a subtle kick, and the whole dish feels comforting without needing much effort. I also like how flexible it is, since I can pair it with eggs, grilled meat, or enjoy it all by itself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups white rice, cooked and cooled

1 to 2 tbsp homemade chili oil or garlic chili oil, with some sediment

1/2 tsp salt, or more to taste

1 head garlic, peeled and minced or roughly chopped

Fresh cilantro, chopped, for garnish (optional)

Directions

I start by breaking apart any large chunks of cooled rice so the grains separate more easily during cooking.

I heat a large wok or non-stick pan over medium heat, then add the chili oil and stir in the salt. I keep an eye on the chili oil sediment so it does not burn.

Next, I add the garlic and cook it over medium heat until golden brown, or until it reaches the level of crispness I like.

I add the cooked rice and break up any remaining clumps, then mix everything well so the grains are evenly coated with the chili oil and garlic.

I continue cooking for 3 to 4 minutes over medium heat, stirring as needed. I taste and adjust with more salt or chili oil if I want a stronger flavor.

Finally, I turn off the heat, transfer the rice to a serving bowl if I like, add chopped cilantro, and serve it warm.

Servings and timing

I get 2 servings from this recipe.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: 319 kcal per serving

Variations

I sometimes add a fried egg on top to make this rice even more filling. When I want extra protein, I serve it with longganisa, tapa, or grilled chicken. I also like mixing in chopped green onions for a fresher flavor. For more heat, I add a little more chili oil at the end. When I want a richer garlic flavor, I use garlic chili oil and let the garlic cook until crisp and deeply golden.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat it, I warm it in a skillet over medium heat with a small splash of oil so the rice loosens up and regains some of its texture. I can also microwave it in short intervals, stirring between each one, until heated through.

Related Recipes:

Easy White Chicken Chili

FAQs

Can I use freshly cooked rice?

I prefer using cooked and cooled rice because it fries better and stays less sticky. Freshly cooked rice can still work, but I find the texture softer and more likely to clump.

How spicy is this recipe?

I find the spice level fairly gentle, especially if I only use 1 tablespoon of chili oil. I can easily increase or reduce the heat depending on the chili oil I choose.

What can I serve with Chili Oil Sinangag?

I like serving it with fried eggs, cured meats, grilled dishes, or simple roasted vegetables. It also works well as a quick meal on its own.

Can I make this without cilantro?

Yes, I can leave out the cilantro if I want. The rice still tastes great without it, and I sometimes replace it with green onions for a different finish.

Why is cooled rice better for fried rice?

I find that cooled rice has a firmer texture and separated grains, which helps it fry evenly without turning mushy. That is why leftover rice usually gives the best result.

Conclusion

I think this Chili Oil Sinangag is a simple but exciting twist on classic Filipino garlic rice. It is quick to make, deeply comforting, and packed with garlicky flavor with just the right touch of heat. I love keeping this recipe in rotation because it makes leftover rice feel fresh, satisfying, and special.

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