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    Home » Rice Recipes

    Tinapa Fried Rice Recipe

    Published: Mar 17, 2024 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 3 Comments

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    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!

    Tinapa Fried Rice in a serving bowl.
    Jump to:
    • What is Tinapa Fried Rice?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Other rice recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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

    Individual ingredients for Tinapa Fried Rice
    Oil and seasonings like salt, pepper, and fish sauce are not in the photo.

    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.

    Toasting the tinapa flakes in a wok.

    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.

    Sauteing the aromatics with the tinapa flakes in a wok.

    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.

    Cooking the eggs in a wok, with tinapa flakes and aromatics on the side.

    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.

    Tossing Tinapa Fried Rice in a wok.

    Step 5: Add more aromatics

    Add the green parts of the scallions and chopped up cilantro stems. Stir everything together until well combined.

    Tinapa Fried Rice with scallions in a wok.

    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.

    Tinapa Fried Rice topped with cilantro and fried tinapa skin.

    Serve hot and enjoy your Tinapa Fried Rice alongside tomatoes, cucumbers, and salted egg for extra flavor.

    Tinapa Fried Rice on a spoon.

    Recipe FAQs

    What is tinapa?

    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.

    Can I use fresh rice instead of day-old rice?

    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.

    Can I add veggies?

    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

    • Lugaw in a bowl.
      Lugaw Recipe
    • Filipino champorado in a bowl scooped by a spoon.
      Filipino Champorado Recipe
    • Bagoong fried rice on a plate.
      Bagoong Fried Rice Recipe
    • Arroz caldo chicken in a bowl.
      Arroz Caldo Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Tinapa Fried Rice topped with peeled bangues on a plate.

    Tinapa Fried Rice

    A simple, delicious Filipino dish combining the classic fried rice with smoked fish or tinapa.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 378kcal
    Author: Nora Rey
    Cost: $4-$6

    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.

    Nutrition

    Calories: 378kcalCarbohydrates: 35gProtein: 45gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 213mgSodium: 4353mgPotassium: 976mgFiber: 1gSugar: 0.3gVitamin A: 321IUVitamin C: 4mgCalcium: 133mgIron: 2mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Freddie

      March 18, 2024 at 2:31 pm

      5 stars
      I like how you topped this with the fish skin. Very nice!

      Reply
      • Nora Reyes

        March 26, 2024 at 11:21 am

        Yessss, super crunchy - good contrast in texture.

        Reply
    2. tempo mail

      March 18, 2024 at 11:59 am

      I have read some excellent stuff here Definitely value bookmarking for revisiting I wonder how much effort you put to make the sort of excellent informative website.

      Reply
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