Zesty Filipino Fried Garlic Rice with Homemade Chili Oil

Delicious Filipino fried garlic rice with homemade chili oil offers a spicy kick to any meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Breakfast

Cuisine: Filipino

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

4 cups White Rice Use leftover cooked rice for the best texture.

For the Chili Oil

1-2 tablespoons Homemade Chili Oil Adjust based on spice level preference.

For the Flavoring

1 teaspoon Salt Adjust based on taste.

For the Aromatic

4-5 cloves Garlic Fresh garlic is a must.

For the Garnish

1 bunch Fresh Cilantro Optional for garnish.

Equipment

wok
Non-stick Pan
Large Bowl

Method

Step-by-Step Instructions for Chili Oil Sinangag

Start by taking your leftover cooked white rice and breaking apart any clumps with your hands or a fork in a large bowl.
In a large wok or non-stick pan, pour in 1-2 tablespoons of homemade chili oil and set the heat to medium.
Once your chili oil is heated, meticulously mix in a teaspoon of salt and immediately add 4-5 minced garlic cloves into the pan, stirring frequently for about 1-2 minutes.
With the garlic perfectly golden, add the prepared rice to the pan, breaking apart any remaining clumps with a spatula and stir together.
After cooking, turn off the heat and transfer your flavorful Chili Oil Sinangag to a serving bowl.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 45gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 2mgIron: 5mg

Notes

Utilizing leftover rice is a smart choice for reducing food waste. Store leftovers in an airtight container for up to 2 days, or freeze for up to 1 month. Reheat in a non-stick pan with a splash of water or chili oil.

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