Tinapa Fried Rice
Tinapa Fried Rice Tinapa Fried Rice is a delicious take on everyday fried rice! With smoked fish flakes, fluffy eggs, and green onions, it's a flavorful side dish perfect for breakfast!
Servings: 4 Servings
- 4 cups cold cooked rice
- 3 tablespoons canola oil
- 2 eggs, well beaten
- 1 small onion peeled and chopped
- 3 cloves garlic
- 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.
Calories: 460kcal | Carbohydrates: 48g | Protein: 31g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 138mg | Sodium: 596mg | Potassium: 512mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 3.9mg | Calcium: 54mg | Iron: 1.7mg