Tinapa Fried Rice
Smoky fried rice with tinapa, eggs, and day-old rice.
Servings 4
Calories 378kcal
Cost $4-$6
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.
Nutrition
Calories: 378kcal | Carbohydrates: 35g | Protein: 45g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 213mg | Sodium: 4353mg | Potassium: 976mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 2mg