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Chicken Tocino Fried Rice

by Pauline De Mesa
Easy | February 22, 2019

Recipes by Chef Barni Alejandro-Rennebeck
Photographed by Ron Mendoza of Studio 100
Art direction by Tanya Diaz

Ingredients :

2 servings
For Chicken Tocino
1.5 tbsp Garlic, minced
0.75 tsp Salt
0.25 tsp Black pepper
1.5 cup Coconut sugar
0.33 cup Pineapple juice
1 tsp Soy sauce
1 tbsp Banana ketchup
0.25 kg Skinless chicken breast fillet, sliced into small strips
1 tbsp Canola oil
For Fried Rice
1 tbsp Canola oil
1 tbsp Garlic, chopped
2 tbsp Onion, chopped
1 cup Cooked brown rice
0.5 cup Frozen mixed vegetables (corn, peas and carrots), thawed
2 Scrambled eggs, cooked
0.25 tsp Salt
0.125 tsp Black pepper

Procedure :

  • 1
    n a bowl, combine the garlic, salt, black pepper, coconut sugar, pineapple juice, soy sauce and ketchup. Marinate chicken in this mixture in the refrigerator, preferably overnight.
  • 2
    In a non-stick skillet, heat the canola oil. Pan-fry the chicken until fully cooked and toasted on the edges. Slice into strips and set aside.
  • 3
    In the same skillet, heat canola oil. Sauté the garlic and onion until fragrant. Add the brown rice and vegetables. Cook for 1 minute.
  • 4
    Stir in the scrambled eggs and cooked chicken tocino. Season with salt and pepper.