Description
Chili Oil Sinangag is a flavorful Filipino fried garlic rice made with aromatic garlic and chili oil for a subtle heat and rich taste. It is a quick and comforting dish perfect for any meal of the day.
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)
Instructions
- Break apart any large chunks of cooled rice so the grains separate easily.
- Heat a large wok or non-stick pan over medium heat. Add the chili oil and stir in the salt, watching carefully so the sediment does not burn.
- Add the garlic and cook over medium heat until golden brown and crisp to your liking.
- Add the cooked rice and break up any remaining clumps. Mix well so the rice is evenly coated with garlic and chili oil.
- Continue cooking for 3 to 4 minutes, stirring as needed. Taste and adjust with more salt or chili oil if desired.
- Turn off the heat, transfer to a serving dish if desired, garnish with chopped cilantro, and serve warm.
Notes
Use day-old rice for best texture and to prevent clumping.
Top with a fried egg or serve with grilled meats for a fuller meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet with a splash of oil or microwave in short intervals, stirring between each.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan Fry
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
