Tinapa Fried Rice

Posted June 23, 2019 | By

Picture of Tinapa Fried Rice

Tinapa Fried Rice

This is Tinapa Fried Rice. Tinapa Fried Rice is a particular type of fried rice that includes smoked fish flakes as key component of the dish. This ingredient is more commonly known in the Philippines as Tinapa. This dish is frequently garnished with slices of salted eggs and diced tomatoes. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 4 cups of cold cooked white rice
  • 1 small onion, peeled then minced
  • 3 cloves of garlic, peeled then minced
  • 1 thumb size piece of ginger, peeled then minced
  • 3 tablespoons of cooking oil
  • 2-3 large eggs, beaten
  • 1-2 tomatoes, medium then quartered or diced
  • 4 pieces of tinapa galunggong (smoked fish), deboned and flaked
  • 2 spring onion leaves, chopped
  • 2 tablespoons of soy sauce
  • 2 salted eggs, quartered or cut in half
  • salt and pepper to taste

Instructions

  1. Add 1 tablespoon of oil to a large pan over medium-high heat.
  2. Add the eggs to the pan and cook while stirring regularly, until the eggs set but are still moist then remove them from pan and set that aside.
  3. Heat the remaining 2 tablespoons of cooking oil in the same pan.
  4. Add the garlic to the pan and cook while continuously stirring until it is lightly browned.
  5. Then add the onions and continue to stir while cooking until they become soft and translucent.
  6. Next add the ginger to the pan and cook for another 1-2 minutes.
  7. Add the tinapa flakes and cook for 3 minutes.
  8. Now slowly add the rice.
  9. Stir fry for 5 minutes and toss until all the ingredients are well blended and rice is heated through.
  10. Add soy sauce and season with salt and pepper to taste.
  11. Mix it until the soy sauce is well blended.
  12. Then add the spring onions and mix for another minute or two.
  13. Serve with sliced salted eggs, and the tomatoes.

You can substitute a few different options for the tinapa, or smoked fish component in this dish. Try using smoked Galunggong (Scad) or Bangus (Milkfish) or even Mackerel.

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