Why You’ll Love This Recipe
This recipe brings a fiery modern touch to a Filipino breakfast classic. The chili oil adds a layer of complexity — spicy, nutty, and aromatic — that complements the crisp garlic and fluffy rice. It’s a quick and budget-friendly dish that’s perfect for transforming leftover rice into something exciting and flavorful. Whether you like it mildly spicy or extra bold, it’s completely customizable and guaranteed to impress.
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Chili Oil Sinangag (Fried Garlic Rice) – A Fiery Twist on a Filipino Classic
- Total Time: 20 minutes
- Yield: 3–4 servings
- Diet: Halal
Description
Chili Oil Sinangag is a spicy, garlicky Filipino fried rice dish that turns simple leftovers into a bold and flavorful meal. Infused with chili oil and crispy fried garlic, this version of the classic sinangag is perfect as a side dish or a base for your favorite silog breakfast combo.
Ingredients
- 4 cups cooked jasmine rice (preferably day-old)
- 4–5 cloves garlic, minced
- 2 tbsp chili oil (with chili flakes)
- 1 tbsp soy sauce
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp ground black pepper
- 1 tbsp neutral oil (optional, for extra frying)
- 1 tbsp green onions, chopped (for garnish)
- Fried egg, for serving (optional)
Instructions
- Break apart any clumps in the cold rice using a spoon or clean hands. Set aside.
- Heat chili oil in a large wok or skillet over medium heat. Add minced garlic and sauté until golden and fragrant, being careful not to burn it.
- Add the rice and toss well to coat evenly in the garlic and chili oil.
- Season with soy sauce, salt, and black pepper. Stir-fry for 5–7 minutes until the rice is heated through and slightly crisp around the edges.
- Taste and adjust seasoning as needed. Add more chili oil if you like it spicier.
- Garnish with chopped green onions and serve hot, topped with a fried egg if desired.
Notes
- Use day-old rice for the best texture — freshly cooked rice can turn mushy.
- Adjust chili oil to your heat preference.
- Great as a side dish for Filipino breakfast favorites like longganisa, tapa, or tocino.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Fried
- Cuisine: Filipino
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Day-old cooked rice is essential for perfect sinangag. Cold, slightly dried-out rice fries up beautifully without clumping. Jasmine or long-grain rice works best.
Garlic is the heart of the dish, delivering that signature fragrance and crunch. Finely mince or slice it thinly for crispy golden bits.
Chili oil brings heat and depth. Use your favorite store-bought version or homemade chili oil with crunchy bits for extra texture and flavor.
Cooking oil helps evenly distribute the heat and prevents the garlic from burning. A neutral oil like canola or vegetable oil works perfectly.
Soy sauce adds umami and a hint of saltiness that complements the spice. A splash goes a long way — just enough to coat the rice lightly.
Salt and black pepper are simple but essential to balance the flavors and season the rice to perfection.
Green onions add freshness and color, cutting through the richness of the garlic and chili oil.
Fried egg (optional, for serving) turns this side dish into a satisfying meal. The creamy yolk pairs perfectly with the spicy rice.
Directions
Start by breaking up the cold, day-old rice with your hands or a fork to loosen any clumps. Set aside.
Heat a large wok or skillet over medium heat. Add cooking oil and let it warm before adding the minced garlic. Sauté until golden and fragrant, about 1–2 minutes, being careful not to burn it. Remove half of the crispy garlic and set aside for garnish.
Add the chili oil to the pan, stirring gently to infuse the garlic-scented oil with spice. Adjust the amount depending on your desired heat level.
Increase the heat slightly and add the rice to the wok. Toss well to coat every grain with the chili-garlic mixture. Stir-fry for 4–5 minutes, pressing down gently with your spatula to crisp up some edges.
Season with soy sauce, salt, and black pepper. Mix thoroughly until the rice is evenly seasoned and lightly toasted.
Turn off the heat and toss in chopped green onions. Give everything a final mix before transferring to a serving platter.
Top with the reserved crispy garlic and an extra drizzle of chili oil. Serve hot, ideally with a fried egg on top for that classic silog experience. I like to squeeze a bit of calamansi or lime juice over mine — it brightens everything up beautifully.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe yields 3–4 servings.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Storage/reheating
Store leftover chili oil sinangag in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small splash of oil or water to revive the texture. You can also microwave it, though frying keeps the rice crispy. Avoid freezing, as the texture of the rice can become mushy once thawed.
Variations and Customizations
Garlic Lover’s Edition
Double the garlic for an ultra-crispy, aromatic version that’s perfect for true garlic enthusiasts.
Egg Fried Version
Scramble eggs directly into the rice while stir-frying for a more filling meal.
Shrimp Sinangag
Add small cooked shrimp for a seafood-inspired twist that pairs beautifully with chili oil.
Vegan-Friendly
Omit the egg and use soy sauce or tamari — the dish stays flavorful and satisfying.
Adobo Flavored
Mix in shredded leftover adobo meat and a spoonful of its sauce for a smoky, tangy variation.
Sweet-Chili Fusion
Combine chili oil with a touch of sweet chili sauce for a spicy-sweet balance.
Garlic-Chili Butter Rice
Add a pat of butter at the end for extra richness and a silky finish.
Kimchi Sinangag
Stir in chopped kimchi for a Korean-inspired, tangy-spicy version.
Vegetable Boost
Add finely diced carrots, peas, or bell peppers for color and nutrition.
Tapa-Style Meal
Serve alongside beef tapa, longganisa, or tocino for the ultimate Filipino breakfast plate.
FAQs
1. What kind of rice works best?
Day-old jasmine or long-grain rice works best because it’s dry and doesn’t clump.
2. Can I use freshly cooked rice?
Yes, but spread it on a tray to cool and dry for at least 30 minutes before frying.
3. How spicy is this dish?
It depends on your chili oil — start with one tablespoon and adjust to taste.
4. Can I use garlic oil instead of chili oil?
Yes, though you’ll lose the spice — a mix of both works beautifully.
5. What can I serve with it?
It pairs perfectly with fried eggs, cured meats, or grilled seafood.
6. Can I add vegetables?
Absolutely. Try green peas, corn, or bell peppers for extra texture and flavor.
7. How do I keep the garlic from burning?
Cook on low heat and stir constantly until golden, not brown.
8. Can I make it less oily?
Yes, reduce the chili oil and use a bit more soy sauce for balance.
9. What’s the best chili oil to use?
Choose one with crispy bits or Sichuan-style oil for maximum flavor.
10. Can I make it ahead of time?
Yes, it reheats well — just refresh with a drizzle of chili oil before serving.
Conclusion
This Chili Oil Sinangag is a delicious reinvention of a Filipino classic — comforting, flavorful, and irresistibly aromatic. The crispy garlic, spicy chili oil, and fluffy rice come together to create a dish that’s simple yet deeply satisfying. Whether you’re serving it as a breakfast side, a main dish, or part of a silog plate, it’s guaranteed to bring warmth and excitement to your table. Once you try this fiery take on sinangag, you might never go back to the plain version again.
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