Chili Oil Sinangag

The sizzle of garlic hitting hot oil and the intoxicating aroma of spicy chili flakes create an irresistible symphony in this Chili Oil Sinangag. This elevated Filipino garlic fried rice transforms ordinary leftover rice into a spectacular breakfast staple with a fiery twist. The balance between nutty garlic, aromatic rice, and the slow-building heat from chili oil creates a perfect harmony that will wake up your taste buds. Chili Oil Sinangag isn’t just breakfast food—it’s a versatile side that complements everything from crispy fried eggs to savory meats. You’ll learn how to achieve perfectly crispy rice with incredible depth of flavor that will make this spicy garlic rice a regular in your recipe rotation.

Why You’ll Love This Recipe

Chili Oil Sinangag brilliantly combines simplicity with bold flavors, making it an instant favorite in any home kitchen. The textural contrast between the crispy exterior of the rice grains and their tender centers creates a satisfying mouthfeel that keeps you coming back for more. Unlike regular sinangag, this chili-infused version adds a customizable heat level that builds gradually, never overwhelming the dish’s garlicky foundation.

What makes this spicy Filipino fried rice truly special is its versatility. While traditional sinangag serves as breakfast alongside eggs and meat, Chili Oil Sinangag stands confidently as a flavorful side dish for dinner or lunch. The umami-rich combination of toasted garlic and chili-infused oil transforms even the most basic leftover rice into something extraordinary.

Best of all, this recipe comes together in under 15 minutes with ingredients you likely already have in your pantry. The simplicity of preparation belies the complex flavor profile you’ll achieve, making this dish perfect for busy weeknights or impressive enough for weekend brunch gatherings.

Ingredients

For the Chili Oil Sinangag, you’ll need:

• 3 cups (600g) day-old cooked rice, chilled
• 8 cloves (40g) garlic, minced (divided into two portions)
• 3 tablespoons (45ml) vegetable oil or canola oil
• 2 tablespoons (30ml) homemade or store-bought chili oil
• 1 tablespoon (15ml) soy sauce
• ½ teaspoon (2.5g) kosher salt, or to taste
• ¼ teaspoon (0.5g) ground black pepper
• 3 stalks (45g) green onions, thinly sliced
• 1 teaspoon (5ml) sesame oil (optional)

The foundation of this spicy garlic fried rice is day-old rice—fresh rice contains too much moisture and will become mushy rather than crispy. The garlic should be freshly minced rather than pre-packaged for the most vibrant flavor. For the chili oil, you can adjust the amount based on your heat preference, using either homemade chili crisp or your favorite store-bought variety.

Pro Tips

Break Up Your Rice: Before even heating your pan, take a moment to break up any clumps in your cold rice using your fingers or a fork. This ensures even cooking and prevents gummy clumps in your final Chili Oil Sinangag. For extra insurance against sticking, briefly rinse your hands with cold water before handling the rice.

Control Your Heat: The secret to perfectly crispy Chili Oil Sinangag lies in temperature control. Start with medium-high heat to sauté half of your garlic until golden brown, then immediately remove it to prevent burning. This creates both a flavor base in the oil and crispy garlic bits to mix back in later. When adding the rice, maintain medium-high heat and resist the urge to stir constantly—allow the bottom layer to develop a golden crust before flipping.

Layer Your Flavors: Instead of adding all seasonings at once, build layers of flavor throughout the cooking process. Start with infusing the oil with garlic, then add your rice and let it crisp before introducing the chili oil. Add soy sauce around the edges of the pan where it can sizzle and caramelize slightly before mixing. Finally, finish with a light drizzle of sesame oil off the heat to preserve its aromatic qualities and fold in the reserved crispy garlic bits for textural contrast.

Instructions

Step 1: Prepare Your Rice

Begin by breaking up the cold, day-old rice with your fingertips or a fork, separating any clumps to ensure even cooking. The rice should be loose and each grain distinct. If your rice was refrigerated in a container, transfer it to a bowl and fluff it thoroughly. Set it aside at room temperature for about 10 minutes while you prepare the other ingredients.

Step 2: Prepare The Garlic Infusion

Heat a large wok or heavy-bottomed skillet over medium-high heat. Add the vegetable oil and once it’s shimmering, add half of the minced garlic (about 4 cloves). Stir continuously until the garlic turns golden brown but not burnt, about 30-45 seconds. The fragrance will become intensely aromatic. Quickly remove about half of this garlic with a slotted spoon and set aside on a paper towel—these crispy bits will be your garnish later.

Step 3: Toast And Season The Rice

Add the rice to the garlic-infused oil, spreading it in an even layer. Allow it to cook undisturbed for about 2 minutes until the bottom starts to crisp. Using a wooden spatula, flip and toss the rice to expose new surfaces to the hot pan. Drizzle the chili oil around the edges of the pan, allowing it to heat before incorporating it into the rice with a folding motion.

Step 4: Add Final Seasonings

Pour the soy sauce around the perimeter of the wok where it will sizzle instantly, creating caramelized notes. Add salt and pepper, then toss everything together. Add the remaining fresh minced garlic and cook for another 30-45 seconds until fragrant but still raw enough to maintain its pungency. The combination of fried and fresh garlic creates depth in your Chili Oil Sinangag.

Step 5: Finish And Serve

Remove the pan from heat and stir in most of the sliced green onions and the optional sesame oil if using. Transfer your Chili Oil Sinangag to a serving dish and top with the reserved crispy garlic bits and remaining green onions. Serve immediately while hot and crispy, ideally with a fried egg on top or alongside your favorite Filipino breakfast meats like tocino or longganisa.

Variations

Seafood Chili Oil Sinangag: Transform this dish into a complete meal by adding 6 ounces (170g) of chopped shrimp or flaked canned tuna. Cook the seafood separately with a pinch of salt until just done, then fold into the Chili Oil Sinangag during the final minute of cooking. The seafood adds protein and pairs perfectly with the spicy, garlicky notes of the rice.

Vegetable-Packed Version: For a more nutritious twist, add 1 cup (150g) of finely diced mixed vegetables like carrots, peas, and corn. Sauté these vegetables briefly before adding the rice to ensure they’re tender-crisp. This variation adds color, texture, and nutritional value to your Chili Oil Sinangag while maintaining its bold flavor profile.

XO Sauce Sinangag: For seafood lovers seeking an umami explosion, substitute half of the chili oil with XO sauce, the luxury seafood-based condiment from Hong Kong. This creates an incredibly rich version of Chili Oil Sinangag with complex depths of flavor from dried scallops and shrimp. Though more indulgent, this variation elevates the dish to special-occasion status.

Storage and Serving

Store leftover Chili Oil Sinangag in an airtight container in the refrigerator for up to 3 days. When reheating, sprinkle a few drops of water over the rice before microwaving to help restore moisture, or better yet, reheat in a hot skillet with a small amount of oil to revive the crispy texture. Avoid freezing as this significantly degrades the texture of the rice.

For the perfect Filipino breakfast (silog), serve your Chili Oil Sinangag with a sunny-side-up egg where the runny yolk creates a rich sauce when broken over the rice. Complement with a side of sweet Filipino longanisa sausage or crispy bacon for a protein boost. For a refreshing contrast, add sliced tomatoes with a squeeze of calamansi juice or lemon.

For a more substantial meal, Chili Oil Sinangag pairs beautifully with grilled fish or Filipino adobo chicken. The spicy rice balances rich, savory meats while standing up as a flavorful component in its own right. For large gatherings, present it family-style in a large serving bowl garnished generously with green onions and crispy garlic.

FAQs

Can I use freshly cooked rice for Chili Oil Sinangag?
While day-old rice is ideal for Chili Oil Sinangag, if you’re in a pinch, you can use freshly cooked rice that has been spread on a baking sheet and refrigerated for at least 1 hour. This quickly reduces moisture and firms up the grains.

How can I adjust the spice level?
The heat level is completely customizable. Start with just 1 teaspoon of chili oil if you prefer mild heat, and work your way up. You can also use regular chili oil for uniform heat or chili crisp with flakes for textural contrast and concentrated bursts of spiciness.

What type of rice works best?
Medium to long-grain rice varieties like jasmine or basmati work exceptionally well for Chili Oil Sinangag as they remain distinct after cooking. Short-grain varieties tend to be stickier and may not achieve the same level of crispiness.

Can I make this dish vegetarian/vegan?
Absolutely! Chili Oil Sinangag is naturally vegetarian if using plant-based chili oil. For added protein, consider mixing in cubed firm tofu or tempeh that has been separately pan-fried until crispy.

Why is my rice sticking to the pan?
If your rice is sticking excessively, your pan likely isn’t hot enough or you’re stirring too frequently. Ensure your oil is properly heated before adding rice, use sufficient oil, and allow the rice to develop a crust before stirring.

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