Here's a twist on the classic Filipino Fried Garlic Rice, also known as Sinangag – introducing Chilli Oil Sinangag! I love chilli oil and spice, so I decided to use my homemade chilli oil as a base for this garlic rice. It pairs perfectly with any viand (ulám) of your choice, but you can also enjoy it on its own or mix in vegetables or protein to your liking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients:

• 2 cups cooked and cooled white rice or your preferred grain (leftover rice works best!)
• 1-2 tbsp homemade chilli oil or garlic chilli oil with some sediment (see notes)
• 1/2 tsp salt (or more to taste)
• 1 head of garlic, peeled and minced or roughly chopped

Optional Garnish:

• Fresh cilantro, chopped

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Instructions​

1. Break apart any large chunks of your leftover rice. It's best to use rice that has been refrigerated overnight, as the moisture will have evaporated.
   
   
2. Heat a large wok or non-stick pan over medium heat. Once hot, add the chilli oil and salt, stirring them together. Be careful not to let the chilli oil sediments burn.
   
   
3. Add the garlic and cook over medium heat until it turns golden brown or reaches your desired doneness. You can also add other vegetables or protein of your choice at this stage.
   
   
4. Add the leftover rice, breaking apart any remaining chunks. Mix the rice with the oil and garlic, and let it cook for 3-4 minutes over medium heat. Adjust the seasoning with more salt and chilli oil if needed.
   
   
5. Turn off the heat. For the presentation, you can press some of the rice into a bowl and flip it over to create a dome shape. Top with chopped cilantro.
   
   
6. Enjoy your fried rice with your favourite ulam (viand).

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CHILLI OIL​

• You can adjust the chilli oil depending on your desired heat. I added 2 tbsp because my homemade chilli oil is very mild in spice. You can start with 1 tbsp chilli oil and just additional neutral oil to cook the garlic.
  
  
• If you have chilli oil with garlic sediments, that’d be good to sauté along with the fresh garlic for more aroma and flavour.

Recipe from The Foodie Takes Flight​

 

[Russky]

We're Australian, it's called coriander, and it's utterly inedible for a big part of the population, serve the vile stuff separately

 

[Babybird]

We're Australian, it's called coriander, and it's utterly inedible for a big part of the population, serve the vile stuff separately

Why don't you do that. There is no pleasing some people.

 

[Knell]

We just made a batch of chilli oil last week! Love it - a great flavour bomb! Will definitely try this recipe. We do noodles and veg, topped with fried egg using chilli oil. Thanks BB

 

[Knell]

Why don't you do that. There is no pleasing some people.

“Never argue with stupid people, they will drag you down to their level and then beat you with experience.” Mark Twain

 

[Babybird]

We just made a batch of chilli oil last week! Love it - a great flavour bomb! Will definitely try this recipe. We do noodles and veg, topped with fried egg using chilli oil. Thanks BB

Fantastic