Tinapa Fried Rice is a simple and flavorful Filipino favorite that takes the familiar comfort of fried rice and gives it a unique twist with smoked fish or tinapa. It's super flexible, so you can throw in whatever ingredients you have on hand, making it perfect for a delicious meal anytime you're hungry!
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What is Tinapa Fried Rice?
Tinapa fried rice is a Filipino dish that transforms leftover rice by frying it up with flaked smoked fish, known as tinapa, along with aromatics and eggs. It's got that savory goodness similar with Chinese salted fish fried rice, ideal for breakfast or any meal of the day.
Ingredients you'll need
Notes and substitutions
- Smoked fish: I used bangus (milkfish) tinapa for that rich, smoky flavor. Debone and flake the fish into pieces; do not make them too tiny so they won't lose their texture in the dish. And don't toss out the bangus skin - it adds a great crispy element. Feel free to use any type of tinapa you like or even dried fish as an alternative. It's all about that deep, umami goodness!
- Day-old rice: Ideally, you want to use rice that's been cooked and left to sit out for a day. It's less sticky and moist, which means it fries up really nicely without turning mushy. Medium or long-grain rice works best. If you only have fresh rice, just spread out the grains to cool and dry a bit before frying.
How to make this recipe
Step 1: Toast tinapa flakes
Set a wok or wide pan over medium-high heat. Add about 2 tablespoons of oil and toast the tinapa flakes until slightly crispy.
Step 2: Sauté aromatics
Add garlic and white parts of the scallions, then sauté until softened and fragrant. Push them to the sides of the pan to clear a space for the eggs.
Step 3: Add eggs
Pour the scramble eggs into the center of the pan, adding more oil as needed. Stir them quickly until they're just set but still soft.
Step 4: Stir-fry the rice
Add your day-old rice and spread it out to break apart any clumps. Keep tossing and scramble the eggs as you go.
Stir-fry with the rest of the ingredients until it's all warmed through, which should take about 3-5 minutes. Season with salt, black pepper, and a little soy sauce or fish sauce to taste. Give it a mix to bring it all together.
Step 5: Add more aromatics
Add the green parts of the scallions and chopped up cilantro stems. Stir everything together until well combined.
Finish off with a sprinkle of extra scallions, cilantro leaves, and fried shallots. And for a little something extra, I highly suggest crisping up the bangus skin in an air fryer or pan.
Chop it into small pieces and scatter them over the rice. That crunch adds a delicious texture and and ensures nothing goes to waste.
Serve hot and enjoy your Tinapa Fried Rice alongside tomatoes, cucumbers, and salted egg for extra flavor.
Recipe FAQs
Tinapa is a Filipino term for smoked fish, traditionally made by preserving the fish through smoking. It's commonly made with bangus (milkfish) or mackerel scad (galunggong). It has a rich, smoky flavor and is often eaten with rice and tomatoes, or used to flavor dishes cooked in coconut milk.
Yes, while day-old rice typically recommended for fried rice due to its drier texture, you can use fresh rice. Just spread it out on a tray and allow the grains to cool and dry before using.
Absolutely! You can add vegetables such as diced carrots, peas, green or red bell pepper, or any of your favorites to make the dish more nutritious and colorful.
Other rice recipes you may like
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📖 Recipe
Tinapa Fried Rice
Equipment
- Wok or a wide skillet
Ingredients
- 3 eggs beaten and seasoned with salt
- 1 cup flaked smoked fish (tinapa) see note
- 3 garlic cloves minced
- 3 cups cooked white rice cold; see note
- 2 scallions thinly sliced
- Cilantro stems and leaves chopped
- Salt and pepper to taste
- Soy sauce or fish sauce to taste
- Neutral-flavored oil
Instructions
- Over medium-high heat, add about 2 tablespoons of oil and toast the tinapa flakes until slightly crispy.
- Sauté garlic and the white parts of the scallions until softened and fragrant. Push them to the sides of the pan to clear a space for the eggs.
- Pour the scramble eggs into the center of the pan, adding more oil as needed. Stir them quickly until they're just set but still soft.
- Add your day-old rice, spreading it out to break apart any clumps. Continuously toss and scramble the eggs.Stir-fry with the rest of the ingredients until thoroughly heated, for about 3-5 minutes.
- Season with salt, pepper, and a little soy sauce or fish sauce to taste. Mix well.
- Add the green parts of the scallions and cilantro stems. Stir everything together until well combined.
- Garnish with more scallions, cilantro leaves, and fried shallots. For extra crunch, crisp the bangus skin using an air fryer or pan, then cut it into bite-sized pieces to sprinkle over the rice. It's a delicious way to add texture and make sure nothing goes to waste.
Notes
- Smoked fish: I used bangus tinapa. Debone and flake the fish into pieces; do not make them too tiny so they won't lose their texture in the dish. Save the bangus skin if you want to add a crispy texture. You can also use any tinapa you like or dried fish as a substitute.
- Day-old rice: Ideally, you want to use rice that's been cooked and left to sit out for a day. It's less sticky and moist, which means it fries up really nicely without turning mushy. Medium or long-grain rice works best. If you only have fresh rice, just spread it out to cool and dry a bit before frying.
Freddie says
I like how you topped this with the fish skin. Very nice!
Nora Reyes says
Yessss, super crunchy - good contrast in texture.
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