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