Go Back Email Link
+ servings
A dome of Chili Oil Fried Rice or Sinangag

Chili Oil Sinangag (Fried Garlic Rice)

5 from 2 votes
Here’s a twist on the classic Filipino Fried Garlic Rice or Sinangag - Chili Oil Sinangag! I love chili oil and spice so I wanted to use my homemade chili oil as a base for my garlic rice. This pairs well with your ulam or viand of choice, but you can also enjoy this as-is or mix in vegetables or protein of your choice.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, Main Course
Cuisine East Asian, Filipino, Fusion
Servings 2 servings
Calories 319 kcal


  • 2 cups white rice or grain of choice cooked and cooled—leftover is best!
  • 1-2 tbsp homemade chili oil or garlic chili oil with some sediment (see notes)
  • 1/2 tsp salt or more to taste if needed
  • 1 head garlic , peeled and minced or roughly chopped

For garnish, optional

  • Fresh cilantro chopped


  • Break apart any large chunks of your leftover rice. I use rice from the previous day that’s been refrigerated so a lot of moisture has evaporated.
  • Heat a large wok or non-stick pan over medium heat. Once hot, add in the chili oil. Add in the salt and mix into the oil. Keep an eye out on the chili oil sediments since these can burn quickly.
  • Add in the garlic and cook over medium heat until golden brown or cooked to your liking. If desired, you can mix in other vegetables or protein of choice to mix into this fried rice.
  • Add in the leftover cooked and cooled rice, and break apart any chunks, if there are any. Mix the rice into the oil and garlic and leave to cook for 3-4 minutes over medium heat. Feel free to season with more salt and chili oil, to taste, if you’d like.
  • Turn off the heat. I like to stuff some of my rice to a bowl so I can flip it over to create a dome shape. I topped mine with some chopped cilantro.
  • Enjoy with your favourite ulam (viand)! I love having mine with Tofu Sisig, Adobo, and Mushroom Tocino.



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


Serving: 1serving | Calories: 319kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 585mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)