Tinapa Fried Rice is a delicious take on everyday fried rice! Smoked fish flakes, fluffy eggs, and green onions make it a flavorful side dish perfect for breakfast!
Although I am the only one who eats rice in our house, I've taken into a habit of cooking more than one person can comfortably consume. I make double the portions, transfer half to a resealable bag or an airtight container, and freeze them for future use.
This kitchen hack has been a lifesaver, especially when I'm too lazy or busy to prepare a complicated dish. With days-old white rice as the perfect canvas, I can easily whip up a satisfying meal with whatever scraps of protein and veggies I have.
The best example is this tinapa fried rice. A cup of flaked smoked fish, a couple of eggs, and a handful of green onions, and I have a delicious one-wok lunch to enjoy!
Ingredient notes
- Tinapa- I prefer galunggong as it's meaty and has fewer bones to sift through.
- Steamed rice- Cold, days-old rice is perfect for making fried rice. Leaving the rice in the refrigerator for at least a few hours removes excess moisture and allows the grains to firm up, making them easier to separate and less likely to turn mushy.
Cooking tips
- 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.
- A wok is best but you also use a wide pan with slanted sides to prevent spills.
- 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.
How to serve and store
- This rice makes a hearty, tasty breakfast meal. You can enjoy it on its own or with your favorite vegetable sides, such as tortang talong, tomato salted egg salad, or ensaladang kamote tops.
- Store leftovers in a container with a lid and refrigerate for up to 3 days.
- To reheat, place on a microwave-safe plate and cover loosely with a moist paper towel. Microwave at 2 to 3-minute intervals until completely warmed through.
More Tinapa Recipes:
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
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 Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Ana says
I love your tinapa fried rice recipe. Thank you for sharing it.
Lalaine says
You're welcome. I am so glad you enjoyed it. 🙂