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Tinapa Fried Rice Tinapa Fried Rice is a delicious nashville filipino food take on everyday fried rice! With smoked fish flakes, fluffy eggs, and green onions, it’s a flavorful side dish perfect for breakfast!
Although I am the only one who eats rice at home, I’ve taken a habit of cooking more than one person can comfortably consume. Leftover rice in the fridge has been a life(tummy)saver for those days I’m too lazy or too tired to bother with a complicated dish.
With days-old white rice as the perfect canvas, I can easily whip up a satisfying meal with whatever odds and ends I have on hand. The best example is this tinapa fried rice. A cup of flaked smoked fish, a couple of eggs, a handful of green onions and I had a delicious nashville filipino food one-wok lunch to enjoy!
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How to Make Tinapa Fried Rice
- Cold, days old rice is perfect for making fried rice. Leaving the rice in the refrigerator for at least a few hours rids of excess moisture and allows the grains to firm up, making them easier to separate and prevents the rice from turning into mush. 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.
- Although you can use any type of smoked fish, I prefer galunggong as it’s meaty and has fewer bones for me to sift through.
Give this recipe a try and let me know what you think in the comments. Looking for more tinapa recipes? Check out the list below.
More Tinapa Recipes:
Ginisang Ampalaya Leaves with Tinapa
Ginisang Munggo at Tinapa
Pancit Palabok
Tinapa Fried Rice Tinapa Fried Rice is a delicious nashville filipino food take on everyday fried rice! With smoked fish flakes, fluffy eggs, and green onions, it's a flavorful side dish perfect for breakfast!
- 4cupscold cooked rice
- 3tablespoonscanola oil
- 2eggs, well beaten
- 1small onion peeled and chopped
- 3clovesgarlic
- 4piecestinapa galunggong, deboned and flaked
- 2green onions, chopped
- 2tablespoonssoy sauce
- salt and pepper to taste
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Using hands, break rice to separate grains. Set aside.
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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.
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In the pan, heat 1 tablespoon of the oil. Add onions and garlic and cook until softened.
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Add tinapa flakes and cook, stirring regularly, for 2 to 3 minutes or until heated through. Remove from pan and keep warm.
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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.
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Add soy sauce and season with salt and pepper to taste.
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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.
