Tinapa Fried Rice

4.50 from 4 votes

Fried Rice with tinapa flakes is a hearty and tasty meal you'd love for breakfast or anytime of the day. It's easy to make, ready in minutes, and economical, too!

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Filipino

Servings: Servings

Calories: 460kcal

Author: Lalaine Manalo

Ingredients

4 cups cold cooked rice
3 tablespoons canola oil
2 eggs, well beaten
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
4 pieces tinapa galunggong, deboned and flaked
2 green onions, chopped
2 tablespoons soy sauce
salt and pepper to taste

US Customary - Metric

Instructions

Using hands, break rice to separate grains. Set aside.
In a wide pan or wok over medium 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 over high 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.
Season with salt and pepper to taste. Serve hot.

Notes

If using freshly cooked, spread the rice out in a thin layer on a baking sheet and stick in the fridge for a few hours to dry out and completely cool.
Cook the eggs until just set and still slightly wet as they will continue to cook when returned to the pan with the rest of the ingredients.

Nutrition