While this is originally a Chinese dish, the Chinese Filipinos have certainly taken it as one of our own and I’m glad almost everyone in the Philippines loves it too. It’s a really great way to use up leftover rice and iceberg lettuce. You can easily replace the other veggies with whatever you have. That’s why I love making fried rice.

Ingredients (serves 4)

1 whole daing na bangus, flaked
2 chicken breast fillets, sliced into thin strips
4 cups cooked rice
2 cloves garlic, minced
1/2 cup onions, minced
1/2 cup green peas
1/2 cup carrots, grated
1 cup iceberg lettuce, sliced into thin strips
4 tbsps vegetable oil
4 eggs
salt and pepper to taste

Directions

  1. In a wok, heat up the oil and saute chicken seasoned with salt and pepper.  After two minutes, add in daing flakes, onions and garlic.  Cook until fragrant.
  2. Add in the beaten eggs and cook for a minute.  
  3. Add in the carrots and the rice.  Mix well.  
  4. Season rice with salt and pepper.  Add in green peas and lettuce.  Mix well.
  5. Serve rice immediately.