Tinapa Fried Rice is a delicious take on everyday fried rice! Smoked fish flakes, fluffy eggs, and green onions make it a flavorful side dish perfect for breakfast!
Although I am the only one who eats rice in our house, I’ve taken into a habit of cooking more than one person can comfortably consume. I make double the portions, transfer half to a resealable bag or an airtight container, and freeze for future use.
This kitchen hack has been a lifesaver for me, especially when I’m too lazy or busy to prepare a complicated dish. With days-old white rice as the perfect canvas, I can easily whip up a satisfying meal with whatever scraps of protein and veggies I have on hand.
The best example is this tinapa fried rice. A cup of flaked smoked fish, a couple of eggs, a handful of green onions, and I had a delicious one-wok lunch to enjoy!
- Cold, days old rice is perfect for making fried rice. Leaving the rice in the refrigerator for at least a few hours rids of excess moisture and allows the grains to firm up, making them easier to separate and prevents the rice from turning into mush.
- If using freshly cooked, spread the rice out in a thin layer on a baking sheet and stick in the fridge for a few hours to dry out and completely cool.
- A wok is best but you also use a wide pan with slanted sides to prevent spills.
- Cook the eggs until just set and still slightly wet as they will continue to cook when returned to the pan with the rest of the ingredients.
- Although you can use any type of smoked fish, I prefer galunggong as it’s meaty and has fewer bones for me to sift through.
How to serve and store
- This hearty and tasty fried rice makes a hearty and tasty all-day breakfast meal. You can enjoy it on its own or with your favorite vegetable side dishes such as for added nutrition.
- Store leftovers in a container with a lid and refrigerate for up to 3 days.
- Reheat in the microwave at 2 to 3-minute intervals until completely warmed through.
Tinapa Fried Rice
- 4 cups cold cooked rice
- 3 tablespoons canola oil
- 2 eggs, well beaten
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 pieces tinapa galunggong, deboned and flaked
- 2 green onions, chopped
- 2 tablespoons soy sauce
- salt and pepper to taste
Using hands, break rice to separate grains. Set aside.
In a wide pan or wok over high heat, heat 1 tablespoon of the oil. Add eggs and cook, stirring regularly, until set but still moist. Remove from pan and keep warm.
In the pan, heat 1 tablespoon of the oil. Add onions and garlic and cook until softened.
Add tinapa flakes and cook, stirring regularly, for 2 to 3 minutes or until heated through. Remove from pan and keep warm.
In the pan, add the remaining 1 tablespoon oil and heat until almost smoking. Add rice and cook, spreading the rice on entire cooking surface of pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until rice is heated through.
Add soy sauce and season with salt and pepper to taste.
Add the tinapa flakes, eggs, and green onions. Gently toss to distribute. Cook for another 1 to 2 minutes or until completely heated through. Serve hot.