TOCINO BAGOONG FRIED RICE

Ingredients:

1/4	cup	cooking oil
3	pc	MAGNOLIA BROWN EGGS, beaten
1 (500 g)	pack	MAGNOLIA CHICKEN TIMPLADOS TOCINO
1/3	cup	store-bought sautéed bagoong alamang
6	cups	cooked rice
1 (340 g)	pc	green mango, peeled and sliced into thin strips

Procedure:

In a small to medium pan, heat 1 tsp oil and cook egg as an omelet. Slice into thin strips and set aside.
In large pan or wok, add remaining oil and fry tocino until cooked through. Cut pieces if too big and set aside half for topping.
In the same pan with half of tocino, add bagoong and then rice. Cook until well mixed and rice is heated through.
Top with egg strips and green mango just before serving.

Makes 9 servings.
(Yield: 9-1/4 cups / 1 cup per serving)

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