Filipino Tinapa Fried Rice
A comforting and flavorful breakfast of fried rice mixed with flaky smoked fish, garlic, and topped with a runny egg.
Servings: 2 servings
Calories: 500kcal
Ingredients
Base Ingredients
- 2 cups leftover cold rice Use day-old rice for the best texture.
- 1 large tinapa (smoked fish) Can use bangus, galunggong, or any local smoked fish.
- 1 head garlic Chopped, more garlic can enhance flavor.
- 2 tablespoons oil For frying; do not skimp.
- 2 large eggs Soft sunny-side up is recommended.
Flavor Enhancers
- 1 piece calamansi or lemon For drizzling over the rice.
- to taste salt For seasoning.
- to taste pepper For seasoning.
Toppings
- to taste chopped green onions For garnish.
- to taste thinly sliced tomatoes For garnish, adds freshness.
- leftover tinapa flakes For extra smoky flavor.
Instructions
Preparing Ingredients
- Gather all ingredients and ensure the rice is cold and separated. Flake the tinapa and set aside, chop the garlic, and have your toppings ready.
Cooking Garlic Rice Base
- Heat oil in a wok or large pan over medium heat.
- Add the chopped garlic and sauté until it turns golden and fragrant.
- Add the cold rice to the pan, breaking up clumps and mixing it with the garlic oil.
- Season with salt and pepper to taste.
Flaking and Adding Tinapa
- Add half of the flaked tinapa to the rice when it's ready, and give everything a good toss.
- Ensure the oils from the tinapa flavor the rice, mixing well but gently.
Mixing Flavors
- Squeeze calamansi or lemon over the rice and continue to fold gently.
- Optionally, add soy sauce or extra toppings.
Toppings and Presentation
- Transfer rice to a plate and top with remaining tinapa flakes, green onions, and tomatoes.
Serving with Egg
- Fry or poach eggs to your liking and place on top of the fried rice.
- Add a sprinkle of salt over the egg before serving.
Notes
Tinapa fried rice is best served fresh, but it can be kept a few days in the fridge if stored properly. Serve with sides like salted eggs or atsara.