Tosilog with Chicken Tocino, Garlic Fried Rice and Fried Egg

Name: Tosilog with Chicken Tocino, Garlic Fried Rice and Fried Egg
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Yield: 2 servings
Ingredients: 300 g boneless skinless chicken thighs (cut into thin slices or small pieces, about 1.5 cm thick); 2 tbsp coconut sugar (or use 1 tbsp honey for a lower glycaemic option); 3 tbsp fresh pineapple juice (from about 2 small pineapple chunks, not canned); 2 tbsp coconut aminos (or low-sodium tamari if not avoiding soy); 1 tbsp apple cider vinegar; 3 cloves garlic (2 minced for the marinade, 1 reserved for the rice); 0.5 tsp annatto powder (also called atsuete, for the classic orange colour, optional); 0.25 tsp ground black pepper; 0.5 tsp fine sea salt (divided); 1.5 tsp olive oil (for cooking the tocino); 2 cups cooked brown rice (day-old, cold from the fridge works best); 4 cloves garlic (thinly sliced or minced, for the fried rice); 1.5 tsp olive oil (for the garlic fried rice); 0.25 tsp white pepper; 2 large free-range eggs; 1 tsp olive oil (for frying the eggs); 2 stalks spring onion (sliced, to garnish); 1 tsp white vinegar (served on the side as a traditional condiment, optional)

High ProteinDairy-FreeGluten-FreeMeal PrepNut-Free

Prep Time15 min

Cook Time25 min

Servings2

Calories480 kcal

Health Score5/10

↓ Jump to recipe

Tosilog with Chicken Tocino, Garlic Fried Rice and Fried Egg

There is something deeply comforting about a Filipino silog breakfast. The word tosilog is a mash-up of tocino, sinangag and itlog, meaning cured meat, garlic fried rice and egg. It is one of those meals that manages to be simultaneously sweet, savoury, rich and bright all at once. Traditional versions use pork tocino, which is often packed with sugar and preservatives. This version swaps in chicken thigh meat and cuts the sugar significantly while keeping every bit of that caramelised, sticky magic you love. Add a perfectly cooked sunny-side egg and garlicky brown rice, and you have a breakfast that genuinely fuels your morning rather than weighing it down.

The chicken tocino marinade here uses a smaller amount of coconut sugar instead of refined white sugar, fresh pineapple juice instead of any artificial sweetener or syrup, and a touch of apple cider vinegar for brightness and depth. Coconut aminos stand in for soy sauce to reduce sodium without losing that savoury backbone. The result is a glossy, lightly caramelised chicken that hits every note the classic dish is known for. Because chicken thigh is naturally tender and absorbs marinade beautifully, you can marinate overnight for the deepest flavour, or get away with just two hours if you are pressed for time. Either way, the payoff is worth every minute of waiting.

The garlic fried rice in this recipe uses cooked brown rice instead of white, which brings more fibre, more nutrients and a nuttier flavour that pairs surprisingly well with the sweet tocino. Day-old rice is the key here. Freshly cooked rice is too moist and tends to clump, while rice that has sat in the fridge overnight dries out just enough to fry up into those separate, slightly crispy grains you want. The garlic is cooked low and slow in a small amount of olive oil until golden and fragrant, not burnt. Burnt garlic is bitter and will ruin the whole dish, so patience matters at this stage. A few shakes of white pepper and a pinch of salt are all the seasoning the rice needs.

For the fried egg, a small drizzle of olive oil in a non-stick pan over medium-low heat gives you that crispy, lacy white with a yolk that is still soft and runny. The yolk acts almost like a sauce when it breaks over the rice and tocino, tying everything together in the most satisfying way. If you prefer a fully set yolk for food safety or personal taste, simply cover the pan with a lid for the last minute of cooking. This tosilog chicken tocino garlic rice fried egg plate is genuinely high in protein, moderate in healthy carbohydrates and a far cry from the greasy, sugar-heavy versions you might find at a roadside tindahan. It is the kind of breakfast that keeps you full, focused and genuinely happy to have gotten out of bed.

Ingredients

Serves:2

300 g boneless skinless chicken thighs (cut into thin slices or small pieces, about 1.5 cm thick)
2 tbsp coconut sugar (or use 1 tbsp honey for a lower glycaemic option)
3 tbsp fresh pineapple juice (from about 2 small pineapple chunks, not canned)
2 tbsp coconut aminos (or low-sodium tamari if not avoiding soy)
1 tbsp apple cider vinegar
3 cloves garlic (2 minced for the marinade, 1 reserved for the rice)
0.5 tsp annatto powder (also called atsuete, for the classic orange colour, optional)
0.3 tsp ground black pepper
0.5 tsp fine sea salt (divided)
1.5 tsp olive oil (for cooking the tocino)
2 cups cooked brown rice (day-old, cold from the fridge works best)
4 cloves garlic (thinly sliced or minced, for the fried rice)
1.5 tsp olive oil (for the garlic fried rice)
0.3 tsp white pepper
2 large free-range eggs
1 tsp olive oil (for frying the eggs)
2 stalks spring onion (sliced, to garnish)
1 tsp white vinegar (served on the side as a traditional condiment, optional)

Instructions

1
Make the tocino marinade. In a medium mixing bowl, combine the coconut sugar, pineapple juice, coconut aminos, apple cider vinegar, 2 minced garlic cloves, annatto powder if using, black pepper and a pinch of salt. Stir well until the sugar dissolves completely.
Fresh pineapple juice contains natural enzymes that help tenderise the chicken while adding authentic sweetness. Bottled juice works but won't have the same enzymatic effect.
2
Add the chicken slices to the marinade and toss to coat every piece thoroughly. Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavour and deeper colour.
Thinner slices absorb the marinade faster. Aim for pieces no thicker than 1.5 cm so they cook through quickly without drying out.
3
When ready to cook, remove the chicken from the fridge and let it sit at room temperature for 10 minutes. Heat 1.5 tsp olive oil in a non-stick or cast iron pan over medium heat. Add the chicken pieces in a single layer, pouring any remaining marinade over the top.
Do not overcrowd the pan. If needed, cook in two batches so the chicken caramelises rather than steams.
4
Cook the chicken for 3 to 4 minutes on each side. As the marinade reduces, it will start to caramelise and coat the chicken in a sticky, shiny glaze. Watch the heat carefully at this stage. If the pan looks dry and the marinade is scorching rather than caramelising, add 1 to 2 tablespoons of water to the pan and stir to lift any sticky bits. Remove from heat and set aside.
The natural sugars in coconut sugar and pineapple juice caramelise at a lower temperature than refined sugar, so a medium rather than high heat gives you more control.
5
Make the garlic fried rice. Heat 1.5 tsp olive oil in a wok or large non-stick pan over medium-low heat. Add the sliced garlic and cook slowly, stirring often, for 2 to 3 minutes until golden and fragrant. Do not let it brown too quickly or it will turn bitter.
Slicing the garlic rather than mincing it gives you those beautiful golden garlic chips that stay crunchy against the soft rice grains.
6
Increase the heat to medium-high. Add the cold cooked brown rice and break up any clumps with a spatula. Stir-fry for 3 to 4 minutes, pressing the rice against the pan occasionally to get a little colour and texture on the grains. Season with white pepper and the remaining sea salt, tossing everything together until evenly coated.
Cold day-old rice is the single most important factor for good sinangag. Warm or freshly cooked rice will turn mushy in the pan.
7
Fry the eggs. In a small non-stick pan, heat 1 tsp olive oil over medium-low heat. Crack in the eggs gently and cook undisturbed for 2 to 3 minutes until the whites are fully set and the edges are lightly crispy. The yolk should still be soft and glossy. Remove carefully with a spatula.
For a set yolk, place a lid over the pan for the final 1 minute of cooking. This steams the top of the egg without flipping it.
8
Assemble each plate with a generous mound of garlic fried rice on one side, the caramelised chicken tocino on the other, and the fried egg placed on top or beside the rice. Scatter sliced spring onion over everything and serve immediately with a small dish of white vinegar on the side if you like.
The vinegar is a traditional dipping accompaniment for tocino. Its sharpness cuts through the sweetness of the chicken beautifully.

Nutrition per serving

480kcal

Calories

38g

Protein

42g

Carbs

16g

Fat

Fibre

Sugar

520mg

Sodium

Pro Tips

✓
Marinate the chicken overnight for the deepest colour and flavour. Two hours is the minimum and overnight is ideal.
✓
Always use cold, day-old cooked brown rice for the sinangag. Fresh rice becomes mushy when stir-fried.
✓
Cook the garlic slowly and patiently over medium-low heat. Golden garlic is sweet and nutty. Burnt garlic is harsh and will overpower the dish.
✓
If the tocino marinade starts to scorch in the pan, add a small splash of water to loosen it and create a glaze rather than a crust.
✓
Annatto powder gives the authentic orange-red colour associated with Filipino tocino. It is mild in flavour so you can use as much or as little as you like.
✓
You can make a larger batch of chicken tocino marinade and freeze raw marinated chicken in portions. Defrost in the fridge overnight before cooking.
✓
For a slightly lower calorie plate, use one egg per serving instead of two and increase the portion of garlic rice to keep the meal filling.

Frequently Asked Questions

What does tosilog mean?↓

Tosilog is a Filipino portmanteau combining tocino (sweet cured meat), sinangag (garlic fried rice) and itlog (egg). It is a classic Filipino breakfast plate traditionally served with pork tocino, though this version uses chicken for a leaner and lighter result.

Can I use chicken breast instead of chicken thighs?↓

Yes, chicken breast works but it is leaner and can dry out more easily. Slice it thin and watch the cooking time carefully. Chicken thigh is naturally juicier and absorbs the marinade better, making it the preferred choice for tocino.

Is this recipe gluten-free?↓

Yes, as written this recipe is gluten-free. Coconut aminos are naturally gluten-free. If you substitute tamari, check the label to confirm it is a certified gluten-free version, as some tamari brands may contain trace gluten.

Can I use white rice instead of brown rice?↓

Absolutely. White rice is the traditional choice for sinangag and works perfectly. Brown rice is used here to increase the fibre content and lower the glycaemic impact of the meal. Either way, make sure the rice is cold and day-old before frying.

How long can I marinate the chicken tocino?↓

You can marinate the chicken for as little as 2 hours or up to 24 hours in the fridge. Beyond 24 hours the pineapple juice enzymes can start to break down the texture of the meat too aggressively, making it slightly mushy.

What is annatto powder and can I skip it?↓

Annatto, also called atsuete, is a natural orange-red colouring derived from annatto seeds. It gives Filipino tocino its distinctive colour. The flavour is very mild and slightly earthy. You can absolutely skip it and the dish will taste just as good, it will simply have a less vibrant colour.

How do I stop the garlic from burning in the fried rice?↓

Start the garlic in a cold or barely warm pan with the oil, then bring the heat up slowly to medium-low. Stir it consistently and keep the heat moderate. Garlic goes from golden to burnt very quickly, so stay close to the pan and do not rush this step.

Variations

•
Cauliflower Rice Tosilog
Replace the brown rice with cauliflower rice for a lower-carb version. Stir-fry the cauliflower rice with garlic and olive oil for 4 to 5 minutes until lightly golden. The result is a keto-friendly plate that is high in protein and very low in carbohydrates.
•
Spicy Chicken Tocino Tosilog
Add half a teaspoon of chilli flakes or a finely minced bird's eye chilli to the marinade for a sweet and spicy tocino. The heat balances the sweetness of the coconut sugar and pineapple juice very well.
•
Turkey Tocino Tosilog
Swap the chicken thigh for thinly sliced turkey breast or turkey thigh meat. Turkey is even leaner than chicken and works beautifully with the sweet pineapple and coconut aminos marinade.
•
Egg White Tosilog
For a lower fat, higher protein plate, use two egg whites instead of a whole egg. Cook them in a non-stick pan with a tiny spray of olive oil until set. This keeps the protein high while significantly reducing the fat content of the meal.

Substitutions

•
Coconut aminos → Low-sodium tamari or low-sodium soy sauce (Use the same quantity. Tamari is gluten-free but check the label. Regular soy sauce will increase the sodium content noticeably.)
•
Coconut sugar → Honey or pure maple syrup (Use 1 tablespoon instead of 2 as liquid sweeteners are more intense. This also reduces the overall sugar content slightly.)
•
Fresh pineapple juice → Unsweetened apple juice or orange juice (Apple juice gives a mild, neutral sweetness. Orange juice adds a citrus note. Neither has the tenderising enzyme of fresh pineapple but both work well for flavour.)
•
Brown rice → White jasmine rice or cauliflower rice (White rice is the traditional choice and produces a fluffier sinangag. Cauliflower rice is ideal for lower carb or keto versions.)
•
Chicken thighs → Turkey thigh or firm tofu (Turkey thigh works almost identically to chicken. For a plant-based version, slice firm tofu into strips, press out excess moisture and marinate for 1 hour before cooking.)
•
Annatto powder → A pinch of turmeric and sweet paprika mixed together (This combination gives a warm golden-orange colour that approximates the annatto hue. The flavour will be slightly different but still delicious.)

🧊 Storage

Store each component separately in airtight containers in the fridge. Cooked chicken tocino keeps for up to 3 days. Garlic fried rice keeps for up to 2 days. Reheat the tocino in a pan over medium heat for 2 to 3 minutes and the rice in a pan or microwave with a splash of water to loosen it. Fry fresh eggs just before serving for the best result.

📅 Make Ahead

The chicken tocino can be marinated up to 24 hours in advance and stored raw in the fridge, making this an ideal meal-prep breakfast. Cook the brown rice the day before and refrigerate it overnight so it is ready to fry in the morning. The entire plate comes together in under 15 minutes once the marinating is done.