Tinapa fried rice is a Filipino fried rice made with leftover rice, eggs, and flaked smoked fish.
It's salty, smoky, and easy to make for breakfast or any time you want a quick meal.
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Ingredients You'll Need
Notes and Substitutions
- Tinapa (smoked fish): I used bangus tinapa, but any kind you like will work. Remove the bones and flake the fish into pieces, but don't make them too small so you still get smoky bits throughout the rice. Save the skin if you want to crisp it up for topping.
- Day-old rice: Cold, day-old rice works best because it is drier and less sticky. If using fresh rice, spread it out first and let it cool so it does not turn mushy when fried.
How to Make Tinapa Fried Rice (Step-by-Step)
Step 1: Toast the tinapa
Set a wok or wide pan over medium-high heat.
Add about 2 tablespoons of oil and toast the 1 cup flaked tinapa until slightly crispy.
Step 2: Sauté the aromatics
Add 3 garlic cloves (minced) and white parts of 2 scallions (chopped).
Sauté until soft and fragrant, then push them to the side to make room for the eggs.
Step 3: Cook the eggs
Pour 3 beaten eggs (seasoned with salt) into the center of the pan.
Stir gently until just set but still soft.
Step 4: Stir-fry the rice
Add 3 cups day-old rice and break up any clumps.
Toss everything together, mixing in the eggs as you go, until heated through.
Season with salt, black pepper, and a little soy sauce or fish sauce. Mix everything together.
Step 5: Add the greens
Add the green parts of the scallions and cilantro stems and leaves.
Stir until mixed in, then turn off the heat.
For extra crunch, you can crisp the bangus skin in a pan or air fryer, chop it up, and scatter it over the rice.
It's a good way to use it up, and it makes the rice even better.
Serve your tinapa fried rice with extra scallions, cilantro leaves, and fried shallots.
Cooking Tips
- Use cold, day-old rice so the fried rice does not turn mushy.
- Break up rice clumps before adding to the pan.
- Do not overcook the eggs so they stay soft.
- Crisp the bangus skin for extra crunch.
Recipe FAQs
Tinapa is Filipino smoked fish, usually made with bangus or galunggong. It has a salty, smoky flavor and can be eaten with rice or used to add flavor to other dishes cooked in coconut milk.
Yes. Day-old rice is best for fried rice because it is drier, but fresh rice can still work. Spread it out on a tray and let it cool and dry a bit before frying.
Yes! Add corn, carrots, peas, bell peppers, or any vegetables you like. They add color, texture, and make the fried rice more filling.
What to Serve with Tinapa Fried Rice
- Breakfast favorites: Fried egg, tomatoes, cucumber, or salted egg.
- Fried dishes: Tocino, longganisa, tapa, or fried fish.
- Fresh sides: Atchara or a simple salad.
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📖 Recipe
Tinapa Fried Rice
Equipment
- Wok or a wide pan
Ingredients
- 1 cup tinapa flakes
- 3 eggs beaten and seasoned with salt
- 3 garlic cloves minced
- 3 cups cooked white rice cold
- 2 scallions thinly sliced
- Cilantro stems and leaves chopped
- Salt and pepper taste
- Soy sauce or fish sauce to taste
- Neutral oil
Instructions
- Over medium-high heat, toast tinapa flakes in oil until lightly crisp.
- Add garlic and white parts of scallions; sauté until fragrant.
- Push aside, add eggs, and cook until just set.
- Add rice and break up any clumps.
- Toss everything together until heated through.
- Season with salt, pepper, soy sauce, or fish sauce.
- Stir in green scallions and cilantro.
- Serve with fried shallots, extra herbs, and crispy tinapa skin, if using.
Notes
- Tinapa: Use bangus tinapa or any smoked fish you like. Remove the bones and flake into pieces, not too small. Save the skin if you want it crispy for topping.
- Day-old rice: Cold, day-old rice fries best. If using fresh rice, spread it out and let it cool first.
- Use cold, day-old rice so the fried rice does not turn mushy.
- Break up rice clumps before adding to the pan.
- Do not overcook the eggs so they stay soft.
- Crisp the bangus skin for extra crunch.
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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