Chili Oil Sinangag (Filipino Fried Rice)
A staple in Filipino breakfasts, this sinangag (Filipino garlic fried rice) is <strong>toasty and savory</strong>, with a kick of <strong>spice</strong> using <strong>chili oil</strong>. It's the perfect accompaniment to any dish, at any time of the day!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ~3 cups cooked day-old rice
- 7-12 cloves garlic, minced (depending on how strong you want the garlic flavor to be)
- 2-3 tbsp chili oil, with the flakes/crisps (more or less, according to your tolerance)
- 1 tsp liquid seasoning (can substitute with soy sauce)
- 2 tbsp scallions, chopped
- 1/4 tsp ground black pepper
- 1/4 tsp salt, to taste
- Oil, for frying
Instructions
- 1
Begin by toasting your minced garlic in a shallow amount of oil over medium heat until golden, stirring occasionally to prevent burning. Once toasted, strain out the toasted garlic and reserve some of the garlic-infused oil for frying.
- 2
In the same pan or wok, add in about 1-2 tbsp of your reserved garlic-infused oil. Add in your day-old rice and fry for about 1 minute, breaking up any large clumps.
- 3
Season the rice with chili oil, liquid seasoning, scallions, toasted garlic, and salt & pepper to taste. Toss everything together until equally distributed and fry for another 2-3 minutes.
- 4
To serve, top the rice with more chopped scallions, chili oil, and toasted garlic.