A variety of Filipino fried rice with dried boneless danggit bits, and toasted minced garlic. Just pair with sunny side up eggs and vinegar dip, and you’re good to go! —Mr. Hugh's Kitchen
cooked white rice
cloves minced garlic
Ground black pepper
In This Recipe
Prepare the ingredients. Cut the dried boneless danggit into small strips, or to your preferred size and shape. This should take about 3 to 5 pieces of dried boneless danggit, depending on the size. Mince the garlic. If you have cold leftover rice, that’s preferrable, but newly cooked white rice will also do.
Cook the Danggit Fried Rice. In a wok under medium low fire, add 3 tbsp of cooking oil. Then, add the minced garlic and boneless danggit pieces. Stir fry until minced garlic turns golden brown. That should only take 15 to 30 seconds. Add the cups of cooked white rice, salt, and ground black pepper. Stir fry and mix the white rice and fried boneless danggit, until well blended. Continue to stir fry for 3 minutes under medium high heat. This will ensure that the salt is well blended into the rice. Add the sesame oil if you have it available, and mix again for another minute. Turn off fire.
Serve! If you have left over danggit, you can also fry that for a few seconds, and put it as garnish on the Danggit Fried Rice. Transfer the fried rice into a plate. Serve and enjoy while it’s hot!
Pair it with sunny side up, and you’ll have an easy Danggitsilog! Level up your usual fried rice, and try this recipe now!