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Bagoong Fried Rice with Chicken and Danggit

by Pauline De Mesa
Chicken | March 4, 2019

Danggit with freshly sliced tomatoes, steaming hot garlicky rice and sunny-side-up egg is what Filipinos wake up to. Level up your breakfast fave and toss in some chicken and bagoong to spice up your dish! Fry that danggit into perfection, dip them in vinegar and enjoy every crispy piece!

Recipe by Nick Joseph Santiago

Ingredients :

2 servings
3 tbsp Vegetable oil, divided
2 clove Garlic, minced
1 tbsp Bagoong alamang
0.5 cup Flaked or diced cooked chicken
2 Eggs, beaten
2 cup Cooked long grain rice
2 pc Danggit, fried to a crisp then crumbled
1 pinch Chicken Powder (optional)
Sugar, salt, and ground black pepper, to season

Procedure :

  • 1
    Heat a wok or frying pan over medium heat. Add two tablespoons vegetable oil and stir fry garlic.
  • 2
    Toss in bagoong and cooked chicken. Transfer to a plate.
  • 3
    In the same wok, pour the remaining vegetable oil. When oil is hot, toss in beaten eggs and swirl just until egg is almost set.
  • 4
    Add the cooked rice, bagoong-chicken mixture, and chopped danggit. Toss rice to distribute ingredients evenly. Season with chicken powder (if using), sugar, salt, and ground black pepper. Serve immediately.