Chili Oil Sinangag (Fried Garlic Rice) is a delightful twist on the classic Filipino dish. This version adds a spicy kick with homemade chili oil, making it an irresistible choice for breakfast or any meal. Perfect for pairing with your favorite ulam or enjoyed simply on its own, this recipe showcases the rich flavors of garlic and spice that will elevate your dining experience.
Why You’ll Love This Recipe
- Quick and Easy: With minimal ingredients and simple steps, you can whip up this dish in no time.
- Flavor-Packed: The combination of garlic and chili oil creates a unique taste that’s sure to impress.
- Versatile: Customize your fried rice by adding vegetables or protein, making it suitable for any occasion.
- Perfect for Leftovers: Use leftover rice to create a delicious meal without wasting food.
- Healthy Option: Packed with carbs, proteins, and healthy fats, this dish provides balanced nutrition.
Tools and Preparation
Before diving into the recipe, gather your tools. Having everything ready makes the cooking process smoother and more enjoyable.
Essential Tools and Equipment
- Wok or non-stick pan
- Spatula
- Knife
- Cutting board
Importance of Each Tool
- Wok or non-stick pan: Ensures even cooking and prevents sticking, making it easier to achieve that perfect fried rice texture.
- Spatula: Ideal for stirring and mixing ingredients thoroughly without damaging them.
Ingredients
Here’s a twist on the classic Filipino Fried Garlic Rice or Sinangag – Chili Oil Sinangag! I love chili oil and spice so I wanted to use my homemade chili oil as a base for my garlic rice. This pairs well with your ulam or viand of choice, but you can also enjoy this as-is or mix in vegetables or protein of your choice.
For the Rice
- 2 cups white rice or grain of choice (cooked and cooled—leftover is best!)
- 1-2 tbsp homemade chili oil or garlic chili oil
- 1/2 tsp salt (or more to taste if needed)
- 1 head garlic (peeled and minced or roughly chopped)
For Garnish
- Fresh cilantro (chopped)
How to Make Chili Oil Sinangag (Fried Garlic Rice)
Step 1: Prepare the Rice
Break apart any large chunks of your leftover rice. I use rice from the previous day that’s been refrigerated so a lot of moisture has evaporated.
Step 2: Heat the Pan
Heat a large wok or non-stick pan over medium heat. Once hot, add in the chili oil. Add in the salt and mix into the oil. Keep an eye out on the chili oil sediments since these can burn quickly.
Step 3: Cook the Garlic
Add in the garlic and cook over medium heat until golden brown or cooked to your liking. If desired, you can mix in other vegetables or protein of choice to enhance this fried rice.
Step 4: Combine Rice and Flavorings
Add in the leftover cooked and cooled rice, breaking apart any chunks if there are any. Mix the rice into the oil and garlic. Leave to cook for 3-4 minutes over medium heat. Feel free to season with more salt and chili oil to taste if you’d like.
Step 5: Shape Your Dish
Turn off the heat. I like to stuff some of my rice into a bowl so I can flip it over to create a dome shape. I topped mine with some chopped cilantro.
Step 6: Serve and Enjoy!
Enjoy with your favorite ulam (viand)! I love having mine with Tofu Sisig, Adobo, and Mushroom Tocino.
How to Serve Chili Oil Sinangag (Fried Garlic Rice)
Chili Oil Sinangag is a versatile dish that can be enjoyed in many ways. Whether you prefer it as part of a hearty meal or on its own, here are some creative serving suggestions.
With Traditional Filipino Ulam
- Tofu Sisig – A spicy and savory tofu dish that complements the garlic flavors of the rice.
- Adobo – Classic marinated meat or chicken that pairs well with the richness of chili oil sinangag.
- Mushroom Tocino – Sweet and savory mushrooms bring a delightful contrast to the spiciness of the fried rice.
As a Standalone Meal
- Garnish with Fresh Cilantro – Enhance the flavor with freshly chopped cilantro for added freshness.
- Add an Egg – Top your fried rice with a sunny-side-up egg for extra protein and richness.
Mixed with Vegetables
- Stir-Fried Veggies – Incorporate seasonal vegetables like bell peppers, carrots, or green beans for added nutrition and color.
- Sautéed Greens – Pair your sinangag with sautéed spinach or bok choy to balance out the meal.
How to Perfect Chili Oil Sinangag (Fried Garlic Rice)
To achieve the best results with your Chili Oil Sinangag, consider these helpful tips.
- Use Leftover Rice – Day-old rice is ideal as it has dried out slightly, preventing clumping during cooking.
- Monitor Garlic Closely – Keep an eye on the garlic while cooking; burnt garlic can ruin the dish’s flavor.
- Customize Your Spice Level – Adjust the amount of chili oil based on your heat preference for a tailored experience.
- Mix in Proteins – For a complete meal, add cooked chicken, shrimp, or tofu to make it heartier.
Best Side Dishes for Chili Oil Sinangag (Fried Garlic Rice)
Serving Chili Oil Sinangag can be even more enjoyable when paired with delicious side dishes. Here are some great options to consider.
- Pinakbet – A vegetable stew made with local produce that adds freshness and flavor.
- Kare-Kare – Rich peanut stew that brings creaminess to balance the spicy fried rice.
- Lumpiang Shanghai – Crispy spring rolls that offer a delightful crunch alongside your meal.
- Sinigang na Baboy – A sour pork soup that provides a refreshing contrast to the rich flavors of sinangag.
- Pancit Canton – Stir-fried noodles that serve as a hearty accompaniment to your fried rice.
- Chopsuey – An assortment of stir-fried vegetables that enhances both nutrition and taste.
Common Mistakes to Avoid
When making Chili Oil Sinangag (Fried Garlic Rice), avoiding common mistakes can enhance your dish’s flavor and texture.
- Using wet rice: Wet or overly moist rice can lead to clumpy fried rice. Always use leftover rice that has been cooled and dried out a bit for the best results.
- Burning the garlic: Garlic cooks quickly and can burn easily, resulting in a bitter taste. Cook it on medium heat and keep an eye on it to ensure it turns golden without burning.
- Not seasoning properly: Under-seasoning the rice can result in bland flavors. Taste as you go and adjust salt or chili oil according to your preference.
- Overcooking the rice: Cooking the rice too long after adding it to the pan can make it mushy. Aim for 3-4 minutes of cooking after adding the rice to maintain its texture.
- Skipping toppings: Fresh herbs like cilantro add brightness to your dish. Don’t skip them; they elevate the flavors in your Chili Oil Sinangag!
Refrigerator Storage
- Store in an airtight container.
- Keeps well for up to 3 days in the refrigerator.
Freezing Chili Oil Sinangag (Fried Garlic Rice)
- Place in a freezer-safe container or bag.
- Can be frozen for up to 3 months for best quality.
Reheating Chili Oil Sinangag (Fried Garlic Rice)
- Oven: Preheat oven to 350°F (175°C). Spread rice on a baking sheet and heat for about 10-15 minutes, stirring occasionally.
- Microwave: Place rice in a microwave-safe bowl, cover with a damp paper towel, and heat for 1-2 minutes, stirring halfway through.
- Stovetop: Heat a non-stick pan over medium heat. Add a splash of water or oil, then stir-fry the rice for about 4-5 minutes until heated through.
Frequently Asked Questions
What is Chili Oil Sinangag (Fried Garlic Rice)?
Chili Oil Sinangag is a flavorful twist on traditional Filipino fried garlic rice, using homemade chili oil for added spice and richness.
How can I customize my Chili Oil Sinangag?
Feel free to mix in vegetables like peas or carrots, or add proteins such as tofu, chicken, or shrimp to make this dish more substantial.
Can I use different types of rice?
Yes! While white rice is traditional, you can use brown rice or jasmine rice based on your preference. Just ensure it’s cooked and cooled before frying.
How spicy is Chili Oil Sinangag?
The spice level depends on how much chili oil you use. Start with one tablespoon if you’re sensitive to spice and adjust according to your taste.
Final Thoughts
Chili Oil Sinangag (Fried Garlic Rice) offers a delightful blend of garlic and spice that elevates any meal. Its versatility allows for various customizations, making it perfect as a side dish or main course. Try this recipe today and enjoy its rich flavors with your favorite viand!
Chili Oil Sinangag (Fried Garlic Rice)
- Total Time: 20 minutes
- Yield: Serves 4
Description
Chili Oil Sinangag, a delightful twist on traditional Filipino fried garlic rice, brings a fiery kick to your breakfast table. This flavorful dish combines the rich aromas of garlic with the heat of homemade chili oil, creating a satisfying experience that can elevate any meal. Whether served alongside your favorite viand or enjoyed solo, this recipe is sure to impress. With its quick preparation and customizable options, you’ll love how easy it is to whip up this delicious fried rice in no time. Perfect for using leftover rice, Chili Oil Sinangag is not just a meal; it’s an invitation to explore bold flavors and creativity in the kitchen.
Ingredients
- 2 cups cooked and cooled white rice
- 1–2 tbsp homemade chili oil
- 1 head garlic, minced
- 1/2 tsp salt
- Fresh cilantro for garnish
Instructions
- Break apart any large chunks of cooled leftover rice.
- Heat a wok or non-stick pan over medium heat and add chili oil mixed with salt.
- Add garlic and cook until golden brown.
- Stir in the rice, breaking apart chunks as needed, and cook for 3-4 minutes.
- Shape into a dome if desired, garnish with cilantro, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 330
- Sugar: 0g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Use day-old rice for best texture and flavor. Adjust the amount of chili oil based on your spice preference. Feel free to mix in vegetables or proteins like chicken or shrimp for added nutrition.