QUICK CHICKEN SISIG RICE

Ingredients:

2	tbsp	cooking oil
2 (150 g)	can	PUREFOODS SIZZLING DELIGHTS CHICKEN SISIG
6	cups	cooked rice
1	bundle	pechay Tagalog, sliced into 1" strips
1/4	cup	crushed chicharon or crispy chicken skin

Procedure:

Heat oil in a pan and sauté sisig until almost dry and crisp.
Add rice and vegetable. Cook for about 2-3 minutes, mixing well.
Transfer to platter and top with chicharon.

Makes 6 servings.

Tip/s: Option to use other vegetables like cabbage, Baguio pechay or corn & carrots.

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