• In a bowl, season chicken with salt, pepper and calamansi extract. Cover and marinate in the fridge for 30 minutes Set aside.
• Heat oil in a frying pan. Fry 4 eggs then remove from the pan. Set aside.
• In a bowl, beat an egg using a fork.
• Then pour the flour in flat plate.
• Get the chicken then dip in the beaten egg and dredge in the flour.
• In the same pan (you used in cooking the egg), gently fry the chicken for 6-8 minutes per side or until crispy brown over low medium heat.
• Then remove the chicken from the pan and let it sit until dry. Set aside.
• In another pan, heat cooking oil then saute garlic until brown.
• Add the cooked rice and season with salt. Mix well for 10 minutes. Set aside.

Plating

• Scoop 1 cup of fried rice and put over the plate.
• Then arrange the fried chicken and egg on the side of the plate.
• Serve while hot! Enjoy.