Description
This Chili Oil Sinangag offers a fragrant and savory experience, elevating traditional fried garlic rice with a gentle warmth. Each grain of rice is lightly coated, providing a fluffy texture, while golden bits of fried garlic impart a distinct aromatic crunch. The chili oil introduces a subtle layer of spice and a rich, umami depth, making this a flavorful accompaniment to any meal or a satisfying dish on its own. Prepared by pan-frying, this rice dish is both comforting and invigorating.
Ingredients
- 4 cups cooked day-old rice, chilled
- 4 cloves garlic, minced
- 2 tablespoons neutral oil (such as canola or vegetable oil)
- 1–2 tablespoons chili oil, or to taste
- 1/2 teaspoon salt, or to taste
- Pinch of black pepper (optional)
Instructions
- Heat the neutral oil in a large skillet or wok over medium heat.
- Add the minced garlic to the hot oil and cook, stirring frequently, until golden brown and fragrant. Be careful not to burn the garlic.
- Add the chilled day-old rice to the skillet. Break up any clumps with a spatula or wooden spoon.
- Stir in the salt and black pepper (if using). Continue to fry the rice for 5-7 minutes, tossing occasionally, until the rice is heated through and slightly toasted.
- Drizzle the chili oil over the rice. Toss well to ensure the chili oil is evenly distributed throughout the rice.
- Taste and adjust seasoning if necessary. Serve hot.
Notes
Using day-old, chilled rice is crucial for a non-sticky, fluffy fried rice texture.
Adjust the amount of chili oil to your preferred level of spice.
For extra flavor, a dash of soy sauce can be added along with the salt.
Ensure the garlic is cooked to a golden brown, not dark brown, to avoid bitterness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 320 kcal
- Fat: 8 g
- Carbohydrates: 58 g
- Protein: 5 g