Name: Chili Oil Sinangag: Irresistibly Spicy Fried Garlic Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups White Rice (Cooked and preferably leftover); 1 teaspoon Salt (Adjust according to taste); 4 cloves Garlic (Freshly minced); 3 tablespoons Homemade Chili Oil (Customize amount for spice level); 2 tablespoons Fresh Cilantro (Chopped for garnish)

The aroma of sizzling garlic wafts through the air, instantly transporting me to my childhood kitchen, where my family gathered around steaming bowls of rice. Chili Oil Sinangag, a delightful twist on traditional Filipino Fried Garlic Rice, takes that comforting nostalgia and adds a spicy kick with homemade chili oil. This quick and easy recipe not only gives leftover rice new life but also transforms it into a versatile dish that pairs perfectly with just about any meal. Whether it’s breakfast or a satisfying side dish, this flavorful rice is a crowd-pleaser. Trust me, it’ll quickly become a staple in your home! Are you ready to spice up your rice game?

Why is Chili Oil Sinangag a Must-Try?

Irresistible Flavor: The bold combination of garlic and chili oil creates an explosion of taste that elevates plain rice to a whole new level.

Quick & Easy: With just a few simple ingredients and leftover rice, you can whip this up in under 10 minutes—perfect for busy weekdays or lazy weekends!

Versatile Dish: Enjoy it for breakfast, lunch, or dinner, and pair it with your favorite viands like Tofu Sisig or Adobo.

Healthier Options: Feel free to customize with brown rice, quinoa, or your choice of veggies for added nutrition.

Crowd-Pleasing: This is a hit at gatherings, ensuring everyone leaves the table with satisfied tastes!

Chili Oil Sinangag Ingredients

• Note: Here’s everything you need to make your delicious Chili Oil Sinangag!

For the Rice

White Rice – The base of the dish; using leftover cooked rice ensures the best texture.
Salt – Enhances flavor; adjust according to taste preference.

For the Flavor

Garlic – Freshly minced is ideal; it adds a rich savoriness that defines the dish.
Homemade Chili Oil – This star ingredient infuses heat and depth; customize the amount to suit your spice level.

Optional Garnish

Fresh Cilantro – A burst of freshness; adds a lovely pop of color for presentation.

Now that you have your ingredients set, let’s dive into creating this vibrant dish that will spice up your meals!

Step‑by‑Step Instructions for Chili Oil Sinangag

Step 1: Prepare the Rice
Begin by breaking apart any large chunks of your leftover white rice. This step ensures a fluffy texture for your Chili Oil Sinangag. Use your hands or a fork to gently separate the grains. If you don’t have leftover rice on hand, cook fresh rice and allow it to cool before proceeding to bring out its best texture.

Step 2: Heat the Chili Oil
In a wok or non-stick pan, pour in your homemade chili oil and sprinkle in salt over medium heat. Allow the oil to warm for about 1-2 minutes, watching closely to avoid burning any particles that settle at the bottom. The oil should shimmer slightly, releasing a fragrant aroma that signals it’s time to add the garlic.

Step 3: Sauté the Garlic
Add the minced garlic into the heated chili oil and stir continuously for about 1-2 minutes. It’s crucial to monitor the garlic closely, cooking until it’s golden brown but not burnt. The delightful smell of garlic will fill the kitchen as it transforms, becoming aromatic and perfectly crispy—this is the heart of your Chili Oil Sinangag.

Step 4: Mix in the Rice
Introduce your prepared leftover rice into the pan with the garlic and chili oil. With a spatula, mix everything thoroughly for about 3-4 minutes. The goal is to ensure each grain of rice is coated in the fragrant oil and garlic. Stir frequently to avoid sticking or burning, adjusting the seasoning with more salt or chili oil to suit your taste.

Step 5: Shape and Garnish
Once the rice is heated through and slightly crispy, turn off the heat. For an elegant presentation, you can mold the Chili Oil Sinangag into a dome shape using a bowl. Gently press the rice into the bowl, then invert it onto a serving plate. Garnish with freshly chopped cilantro for a vibrant touch before serving, adding a splash of color to this comforting dish.

Make Ahead Options

Chili Oil Sinangag is a fantastic dish for meal prep that can simplify your busy weeknights! You can prepare the garlic and chili oil mixture up to 24 hours in advance by sautéing the minced garlic in the chili oil and storing it in an airtight container in the fridge. Leftover rice can also be refrigerated up to 3 days before making your dish—just ensure it’s cooled properly to prevent clumping. When you’re ready to enjoy your meal, heat the chili oil and garlic in a pan, mix in the rice, and sauté everything together for about 3-4 minutes. This way, you’ll have a delicious, restaurant-quality Chili Oil Sinangag with minimal effort!

What to Serve with Chili Oil Sinangag?

Elevate your meal experience by pairing this vibrant, spicy rice dish with delightful sides that will tantalize your taste buds.

Tofu Sisig: Crispy tofu served with a zesty citrus seasoning delivers a satisfying crunch that complements the rice’s softness.
Adobo: The savory, tangy flavors of this classic Filipino dish balance perfectly with the spicy garlic notes of the Sinangag.
Mushroom Tocino: Sweet and smoky, this plant-based option enhances the dish’s depth while providing a delightful contrast of flavors.
Steamed Vegetables: A medley of colorful, fresh vegetables adds a crisp texture, enhancing both the aesthetics and nutritional value of your meal.
Eggs Any Style: Whether scrambled, fried, or poached, the rich yolk adds creaminess, creating a comforting harmony with the Chili Oil Sinangag.
Fresh Salad: A refreshing cucumber or mango salad with a tangy dressing provides a bright counterpoint to the rice’s warmth and spice.
Iced Lemonade: A chilled, citrusy drink is the perfect thirst-quencher to balance the heat from the chili oil in the rice.
Ube Cake: Indulge in a slice of sweet, fluffy ube cake for dessert, offering a delightful contrast of flavors and a beautiful ending to your meal.

Chili Oil Sinangag Variations & Substitutions

Explore these delightful twists and substitutions to make your Chili Oil Sinangag even more exciting!

Brown Rice: Substitute white rice with brown rice for a heartier, nutty flavor while adding more fiber to your dish.
Quinoa: For a gluten-free alternative, try using quinoa. It adds a lovely texture and boosts the nutritional content, making it a perfect fit for health-conscious eaters.
Veggie Boost: Toss in cooked vegetables like peas, carrots, or bell peppers to brighten up your dish and add a pop of color, enhancing both flavor and nutrition.
Protein Power: Mix in proteins like tofu or scrambled eggs for an energizing meal. This not only makes it heartier but also turns your rice into a complete dish!
Spice Level: Adjust the amount of chili oil based on your spice tolerance. Start with 1 tablespoon, and increase it as you desire more heat.
Sesame Oil Finish: Drizzle a little sesame oil right before serving for a nutty depth that complements the garlic and chili beautifully, adding an extra layer of flavor.
Fresh Herbs: Experiment with fresh herbs like green onions or basil to infuse freshness. They can elevate your dish and round out the flavor profile.
Garlic Variations: Play with different garlic preparations: roasted garlic will provide a sweet, caramelized flavor, whereas using black garlic adds a unique umami touch.

By embracing these variations and substitutions, you’re sure to create a dish that’s perfect for every palate. For more inspiration, don’t miss trying out our comforting Pumpkin Chili or the flavorful White Chicken Chili!

Helpful Tricks for Chili Oil Sinangag

Perfect Rice: Use leftover rice that’s been refrigerated overnight for the best texture. It’s drier and less sticky, making for fluffy Chili Oil Sinangag.
Garlic Care: Keep a close eye on the garlic while sautéing; it can burn quickly. Overcooked garlic will make your dish taste bitter, so aim for that golden brown color.
Customize Heat: Adjust the amount of chili oil based on your spice preference. Start small and add more if you like it hotter; it’s all about making the Chili Oil Sinangag just right for you!
Additional Add-Ins: Don’t hesitate to mix in cooked proteins or vegetables, like tofu, peas, or bell peppers. This enhances flavor and nutritional value, making it a well-rounded meal.
Presentation Matters: Mold your rice into a dome shape for an appealing presentation. It makes the meal feel special and restaurant-worthy, enhancing the overall dining experience.

How to Store and Freeze Chili Oil Sinangag

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain the flavors and texture of your Chili Oil Sinangag.

Freezer: For longer storage, freeze the rice in a sealed, freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating: Revive the leftover Chili Oil Sinangag by reheating it in a non-stick pan over medium heat with a dash of oil. Stir until heated through, making sure it doesn’t stick.

Avoiding Stickiness: To prevent the rice from being too sticky after storage, ensure it’s cooled fully before storing and break apart any clumps before reheating.

Chili Oil Sinangag Recipe FAQs

How do I select the best rice for Chili Oil Sinangag?
For the best texture, I recommend using leftover, cooked white rice, ideally refrigerated overnight. This allows the grains to dry out slightly, making them less sticky and fluffier when stir-fried. If fresh rice is your only option, cook it, spread it out on a plate to cool, then refrigerate for about 30 minutes before using.

What’s the best way to store leftover Chili Oil Sinangag?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This method helps keep the flavors intact. If you want to maintain the best texture, ensure the rice is completely cooled before sealing it up.

Can I freeze Chili Oil Sinangag?
Absolutely! You can freeze Chili Oil Sinangag in a sealed, freezer-safe container for up to 2 months. To thaw, place it in the refrigerator overnight. When ready to enjoy, reheat in a non-stick pan over medium heat with a dash of oil, stirring occasionally until heated through and fluffy again.

What if my garlic burns while cooking?
If your garlic burns, no worries! Simply remove it from the heat immediately and discard any burnt pieces. Too much heat can lead to bitterness, so always cook garlic on medium heat and stir frequently. Monitor it closely—when golden brown and aromatic, it’s ready to join your rice mix!

Is Chili Oil Sinangag suitable for vegans and those with gluten allergies?
Yes, Chili Oil Sinangag is vegan-friendly and gluten-free! The ingredients used—rice, garlic, chili oil, and salt—are all plant-based. Just ensure your chili oil does not contain any additives that include gluten. It’s a delightful meal anyone can enjoy!

Can I customize this recipe to include additional ingredients?
Very! Feel free to add cooked proteins like tofu, eggs, or chicken, and nutrient-packed veggies such as bell peppers, peas, or carrots to enrich the dish with more flavors and textures. The more, the merrier when it comes to making Chili Oil Sinangag a complete meal!