Sizzling Chili Oil Sinangag Recipe: Spicy Garlic Rice Magic

Sizzling aromas dance through the kitchen with this chili oil sinangag that promises a spicy twist on traditional fried rice.

The bold chili oil infuses every grain with intense, mouth-watering flavor.

Filipino home cooks have long cherished this simple yet spectacular dish that turns everyday rice into a culinary adventure.

Fragrant garlic crisps add a golden crunch that perfectly complements the fiery oil.

Each bite delivers a delightful balance of heat and comfort, making this sinangag an irresistible side or standalone meal.

Comfort meets excitement in this easy-to-make recipe that transforms basic ingredients into something truly extraordinary.

Let’s find out this flavor-packed journey and let your taste buds celebrate!

Making Chili Oil Fried Garlic Rice in Steps

• Rice Preparation Cooling and Separating

Break apart chilled rice from the previous day, ensuring loose and separated grains for optimal texture and even cooking.

• Chili Oil Infusion

Warm a wok or non-stick pan over medium heat, introducing chili oil and salt to create a flavorful base that prevents burning.

• Garlic Golden Transformation

Sprinkle minced garlic into the pan, cooking until it reaches a beautiful golden-brown color that releases rich, aromatic notes.

• Rice Integration

Gently fold the cooled rice into the fragrant oil and garlic mixture, carefully breaking down any remaining clumps for uniform distribution.

• Heating and Developing Flavors

Allow the rice to cook for several minutes, stirring occasionally to ensure even heating and developing a delightful crispy texture.

• Personalized Seasoning

Taste and adjust the flavor profile by incorporating additional salt or chili oil to match your unique preference.

• Presentation and Garnish

Remove from heat and optionally mold the rice into an elegant dome shape, then crown with fresh cilantro for a vibrant finishing touch.

Tips to Spice Up Your Sinangag

• Use freshly peeled garlic for maximum flavor intensity and aromatic warmth in your fried rice.
• Adjust chili oil quantity based on personal spice tolerance, starting with less and gradually increasing for perfect heat level.
• Day-old refrigerated rice works best because it's drier and prevents clumping, creating perfectly separated grains during frying.
• Transform leftover rice into a delicious meal by adding extra protein like scrambled eggs or diced chicken for a complete dining experience.
• Experiment with additional toppings like green onions, toasted sesame seeds, or a soft-fried egg to elevate the visual appeal and taste complexity of your sinangag.

Serve Chili Oil Sinangag with the Right Pairings

• Flavor Fusion Companion: Pair this spicy garlic rice with grilled protein like chicken or tofu for a balanced meal that complements the chili's heat.
• Breakfast Boost: Transform this sinangag into a hearty morning dish by topping it with a sunny-side-up egg, letting the runny yolk mix with the rice for extra richness.
• Quick Side Kick: Serve alongside Filipino classics like adobo or sinigang to enhance the overall dining experience with its zesty chili-infused profile.
• Veggie Upgrade: Toss in quick-sautéed vegetables like bell peppers or green onions to add color, nutrition, and additional texture to the already delicious rice.

How to Store Fried Garlic Rice with Flavor

• Refrigeration Magic: Store leftover sinangag in an airtight container within the refrigerator for up to 3-4 days, ensuring maximum freshness and flavor retention.
• Quick Reheating Technique: Revive cold rice by using a microwave or skillet, adding a tiny splash of chili oil to restore its original delicious texture and warmth.
• Ingredient Prep Strategy: Cook extra rice during meal preparation, allowing you to create effortless future meals with minimal additional cooking time.
• Freezer-Friendly Option: Package cooled rice in sealed freezer bags, removing excess air to prevent freezer burn, and store for up to one month for convenient future use.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: 300 kcal

Servings: 3

Chili Oil Sinangag Ingredient List (Fried Garlic Rice)

• White Rice: Fluffy day-old rice ensures perfect texture and prevents soggy fried rice, allowing each grain to crisp beautifully.
• Salt: Enhances overall flavor profile and balances the spiciness of chili oil.

• Homemade Chili Oil: Delivers intense, fiery depth with complex layered heat that transforms ordinary rice into an extraordinary dish.
• Garlic: Fresh cloves provide robust, pungent aroma and create irresistible golden-brown crispy bits that add incredible crunch.

• Fresh Cilantro: Bright, herbaceous garnish that adds fresh zesty notes and vibrant green color, offering a cool contrast to the spicy rice.

Cooking Tools for Chili Oil Sinangag Success

• Wok or Non-Stick Pan: Essential for frying rice evenly and preventing sticking.
• Spatula or Wooden Spoon: Perfect for stirring rice and mixing ingredients without scratching the pan.
• Cutting Board: Needed for preparing and chopping garnishes like cilantro.
• Sharp Knife: Required for mincing garlic and chopping herbs precisely.
• Measuring Spoon: Helps add the right amount of salt and chili oil for consistent flavor.
• Serving Bowl (Optional): Useful for shaping rice into an attractive dome when plating.

Spicy Chili Oil Sinangag Recipe

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4.5 from 11 reviews

• Total Time: 20 minutes
• Yield: 3 1x

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Description

Sinangag, a classic Filipino fried garlic rice, elevates simple ingredients into a fragrant, crispy delight. Generous layers of golden garlic and perfectly seasoned rice promise comfort and satisfaction for those craving authentic Filipino cuisine.

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Ingredients

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• 2 cups (480 ml) white rice, cooked and cooled
• 1 head garlic, peeled and minced or roughly chopped
• 1 to 2 tbsps homemade chili oil or garlic chili oil, with sediment
• 0.5 teaspoon (2.5 ml) salt, more to taste if needed
• Fresh cilantro, chopped (optional)

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Instructions

1. Rice Preparation: Liberate day-old refrigerated rice, delicately separating compacted grains for superior texture and seamless cooking.
2. Aromatic Foundation: Activate medium heat in a wok, drizzle chili oil, and sprinkle salt to create a flavor-rich canvas.
3. Garlic Transformation: Introduce minced garlic to the oil, stirring vigilantly until pieces achieve a luxurious golden-brown complexion without scorching.
4. Rice Integration: Gently cascade rice into the pan, strategically dismantling any remaining grain clusters and ensuring comprehensive coating with fragrant chili oil and garlic.
5. Crisp Development: Methodically manipulate rice across the pan’s surface, cultivating a delicate crispness while guaranteeing uniform oil distribution and preventing potential adhesion.
6. Flavor Calibration: Assess and refine seasoning, modulating salt and chili oil levels to harmonize the dish’s taste profile according to individual preference.
7. Presentation Finalization: Extract pan from heat once rice reaches optimal temperature and texture, optionally sculpting an elegant dome using a serving vessel and adorning with fresh cilantro for a vibrant, herbaceous conclusion.

Notes

• Optimize Rice Selection: Use day-old refrigerated rice to achieve perfect texture and prevent mushy consistency.
• Control Garlic Browning: Watch garlic closely while sautéing, stirring constantly to reach golden-brown color without burning.
• Master Oil Distribution: Ensure even coating of chili oil by gently moving rice across pan, creating uniform flavor and slight crispiness.
• Temperature Management: Cook rice on medium heat for 3-4 minutes, periodically shifting to prevent sticking and achieve balanced heating.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Frying
• Cuisine: Filipino

Nutrition

• Serving Size: 3
• Calories: 300
• Sugar: 0 g
• Sodium: 200 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 0 mg