CRISPY CHICKEN AND BAGOONG FRIED RICE
Prep time: 30 minutes
Cooking time: 30 minutes
4 tbsp cooking oil
1 1/2 lbs shredded chicken (no skin no bones)
1/2 cup store bought bagoong (shrimp paste)
10 cloves garlic,minced
1 large onion, peeled and chopped
1 1/2 cups diced carrots
1 bag frozen peas
8 cups of leftover steamed white rice.
Fry chicken for 10 minutes using the cooking oil until crispy.
Pre heat oil in a big wok and saute garlic – adding chicken and adding the shrimp paste.
Cook for 2 minutes.
Pre heat oil and then saute onions and carrots
Cook for 3 minutes then add bell pepper and cook for a minute.
Add frozen peas and cook for 2 minutes.
Add to the chicken and set aside.
Pre heat another batch of cooking oil and fry rice until crispy (5 minutes)
You can season it with ground pepper and a little Knorr lIquid seasoning if you want.
Add back the chicken and the vegetables.
Serve right away.