Bangsilog: Garlic Shrimp & Egg Rice
Filipino breakfast-dinner: crispy garlicky shrimp over warm rice, topped with a runny fried egg and tangy vinegar dip. One skillet, 20 minutes, pure comfort.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 cups cooked rice (warmed, about 2 cups)
- ¾ lb large shrimp, peeled and deveined
- 5 cloves garlic, minced
- 2 whole eggs
- 3 tbsp white vinegar
- 1 tbsp soy sauce
Instructions
- 1
Heat 2 tbsp oil in a 10-inch skillet over medium-high until it shimmers, about 60 seconds.
- 2
Add minced garlic and cook, stirring, for 30 seconds until fragrant.
- 3
Add shrimp and cook without stirring for 1 minute, then toss and cook 1–2 minutes more until pink throughout.
- 4
Push shrimp to the side, crack both eggs into empty space, and fry until whites set but yolks jiggle, about 3 minutes.
- 5
Divide warm rice between bowls, top each with garlic shrimp and fried egg.
- 6
Mix vinegar and soy sauce in a small bowl. Serve as a dipping sauce on the side.
Tools you’ll need
- 10-inch skillet
- spatula
- small bowl
- spoon
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