If you’re looking to transform ordinary leftover rice into something extraordinary, Chili Oil Sinangag is your answer. This Filipino-inspired garlic fried rice gets an addictive spicy upgrade with chili oil, creating a dish that’s crispy, aromatic, and bursting with flavor. Whether you’re serving it for breakfast alongside eggs or as a side dish for dinner, this recipe will quickly become a household favorite. Moreover, it’s incredibly easy to make and requires just a handful of ingredients that you probably already have in your pantry.
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Chili Oil Sinangag
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Transform leftover rice into crispy, aromatic Filipino garlic fried rice elevated with spicy chili oil. Perfect for breakfast or as a flavorful side dish.
Ingredients
- 4 cups day-old cooked rice
- 8–10 cloves garlic, minced
- 3 tablespoons chili oil with sediment
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 stalks green onions, chopped
- 1 fried egg per serving (optional)
Instructions
- 1. Break up day-old rice with your hands to separate any clumps and set aside.
- 2. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- 3. Add minced garlic and stir constantly for 30 seconds until fragrant and lightly golden, being careful not to burn.
- 4. Add chili oil with sediment and stir to combine with the toasted garlic.
- 5. Add the rice immediately and press down firmly with a spatula to create good contact with the hot pan.
- 6. Let the rice sit undisturbed for 2 minutes to develop a crispy bottom layer.
- 7. Break up the rice and toss around the pan, redistributing it and pressing down again.
- 8. Repeat the pressing and tossing process several times to allow different portions to crisp up.
- 9. Drizzle soy sauce around the edges of the pan, then toss everything together thoroughly.
- 10. Season with salt and pepper, add chopped green onions, and give one final toss.
- 11. Serve immediately, topped with a fried egg if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of oil to restore crispiness. Day-old rice is essential for the best texture. Adjust chili oil amount based on your heat preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
Table of Contents
Essential Tips for Perfect Fried Rice
The Importance of Day-Old Rice
Using day-old rice isn’t just a suggestion—it’s absolutely crucial for achieving the perfect texture in your Chili Oil Sinangag. Freshly cooked rice contains too much moisture, which causes it to turn mushy and clump together when fried. Meanwhile, rice that has been refrigerated overnight dries out slightly, allowing each grain to separate easily and develop that characteristic crispy exterior. If you’re in a pinch, spread freshly cooked rice on a baking sheet and refrigerate it for at least two hours before using.
Ingredients
| Ingredient | Quantity |
|---|---|
| Day-old cooked rice | 4 cups |
| Garlic cloves, minced | 8-10 cloves |
| Chili oil with sediment | 3 tablespoons |
| Vegetable oil | 2 tablespoons |
| Soy sauce | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Ground black pepper | 1/4 teaspoon |
| Green onions, chopped | 2 stalks |
| Fried egg (optional) | 1 per serving |
Step-by-Step Cooking Instructions
Preparing Your Ingredients
Before you start cooking, prepare all your ingredients and have them within arm’s reach. Mince the garlic finely and uniformly so it cooks evenly without burning. Break up the day-old rice with your hands, ensuring there are no large clumps. Measure out your chili oil, soy sauce, and seasonings into small bowls for easy access. This preparation method, called mise en place, makes the actual cooking process smooth and stress-free.
Chopping the green onions ahead of time allows you to add them at the right moment for maximum freshness. Similarly, if you’re serving your Chili Oil Sinangag with fried eggs, you can cook those first and keep them warm while you prepare the rice. Organization is key when working with high heat, as fried rice comes together quickly once you begin.
The Cooking Process
Heat your wok or large skillet over medium-high heat and add the vegetable oil. Once the oil shimmers, add the minced garlic and stir constantly for about 30 seconds until it becomes fragrant and lightly golden. Be careful not to burn it, as burnt garlic tastes bitter and will ruin your dish. Next, add the chili oil along with its sediment, stirring to combine with the toasted garlic.
Add the rice immediately and press it down firmly with your spatula to create good contact with the hot pan. Let it sit undisturbed for about two minutes to develop a crispy bottom layer. Then, break up the rice and toss it around the pan, redistributing it and pressing down again. Repeat this process several times, allowing different portions of the rice to crisp up. Drizzle in the soy sauce around the edges of the pan, then toss everything together. Season with salt and pepper, add the green onions, and give it one final toss before serving immediately.
Storage and Meal Prep Tips
Proper Storage Techniques
While Chili Oil Sinangag tastes best when served immediately, you can store leftovers in an airtight container in the refrigerator for up to three days. Allow the rice to cool completely before refrigerating to prevent condensation, which can make it soggy. When reheating, add a splash of water or additional oil to a hot pan and stir-fry the rice again to restore its texture and crispiness.
Avoid microwaving if possible, as this tends to make the rice gummy and doesn’t revive the crispy bits that make fried rice so appealing. Instead, reheat it in a skillet over medium-high heat, breaking up clumps and allowing it to crisp up again. This method takes just a few extra minutes but makes a significant difference in quality. Add fresh green onions or a drizzle of additional chili oil to brighten up the flavors.
Meal Prep Strategies
For efficient meal prep, cook a large batch of plain rice earlier in the week and store it in the refrigerator. This allows you to whip up Chili Oil Sinangag quickly whenever the craving strikes. You can also pre-mince garlic and store it in oil in the refrigerator, though fresh garlic does provide superior flavor. Having these components ready dramatically reduces cooking time during busy weekdays.
Consider making a double or triple batch of the fried rice itself and portioning it into individual containers for grab-and-go lunches. Pair each portion with a protein source and some vegetables for complete, balanced meals. This approach not only saves time but also ensures you always have a delicious option available instead of resorting to less healthy convenience foods.
Serving Suggestions and Pairings
Traditional Filipino Breakfast Combinations
In Filipino cuisine, Chili Oil Sinangag traditionally accompanies breakfast proteins like tocino (sweet cured pork), tapa (marinated beef), or bangus (milkfish). These combinations create the beloved “silog” meals that are staples in Filipino households and restaurants worldwide. Top your rice with a sunny-side-up egg, allowing the runny yolk to mix with the spicy rice for extra richness. This combination provides a perfect balance of flavors and textures to start your day.
Beyond Breakfast Applications
Don’t limit this versatile dish to morning meals. Chili Oil Sinangag works wonderfully as a side dish for grilled meats, stir-fries, or Asian-inspired bowls. It pairs exceptionally well with dishes that have sauce or gravy, as the rice helps soak up all those delicious flavors. Furthermore, it can serve as a base for rice bowls topped with your choice of protein, vegetables, and additional sauces.
FAQ About Chili Oil Sinangag
Can I use freshly cooked rice for Chili Oil Sinangag?
While day-old rice is strongly recommended for the best texture, you can use freshly cooked rice if you spread it on a baking sheet and refrigerate it for at least two hours. The cooling process helps remove excess moisture, allowing the rice grains to separate properly when fried. Without this step, your fried rice will likely turn out mushy and clumpy rather than crispy and distinct. If you’re really in a hurry, cook the rice with slightly less water than usual and fan it to cool it quickly, though results won’t be as optimal as using properly aged rice.
How do I prevent the garlic from burning?
The trick to perfectly toasted garlic lies in temperature control and timing. Use medium-high rather than high heat, and add the garlic to the oil when it’s hot but not smoking. Stir constantly and watch carefully—garlic should turn lightly golden and fragrant within 30 seconds to one minute. Have your rice ready to add immediately after the garlic reaches the right color, as the rice will cool down the pan and stop the garlic from cooking further. If you find garlic consistently burns in your cooking, try adding it after the chili oil and rice, though you’ll sacrifice some of the toasted garlic flavor.
Is there a way to reduce the spiciness without losing flavor?
Absolutely! You can adjust the heat level while maintaining the delicious garlic flavor by reducing the amount of chili oil and replacing it with regular cooking oil. Use just one tablespoon of chili oil for mild heat, supplementing with additional neutral oil for cooking. Another option is to use the oil portion of your chili oil while leaving out most of the spicy sediment at the bottom. You can also balance the heat by serving the rice with cooling accompaniments like cucumber slices, plain yogurt, or a fried egg with a runny yolk. These additions help temper the spiciness while adding complementary flavors and textures to your meal.
Conclusion
Chili Oil Sinangag represents the perfect marriage of traditional Filipino cooking and contemporary flavor innovation. This spicy garlic fried rice demonstrates how simple ingredients can create something truly extraordinary when prepared with proper technique and attention to detail. By following the tips and methods outlined in this guide, you’ll be able to produce restaurant-quality results in your own kitchen, impressing family and friends with minimal effort.