Description
Chili Oil Sinangag: Spicy garlic fried rice with a kick! Perfect for a quick, comforting meal that will surely please a crowd.
Ingredients
Scale
- 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)
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 290 calories per serving
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 0mg