Tinapa Fried Rice

Tinapa Fried Rice is a delicious 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’m the sole one who eats rice in our house, I’ve taken into a habit of cooking quite one person can comfortably consume. I make double the portions, transfer half to a resealable bag or an airtight container, and freeze for future use.

This kitchen hack has been a life(tummy)saver on behalf of me , especially on days I’m too lazy or busy to organize a sophisticated dish. With days-old polished rice because the perfect canvas, I can easily whomp up a satisfying meal with whatever scraps of protein and veggies I even have available .

The best example is that this tinapa Chinese fried rice . A cup of flaked smoked fish, a few of eggs, a couple of green onions, and that i had a delicious one-wok lunch to enjoy!

Helpful recommendations on the way to make tinapa Chinese fried rice

  • Cold, days old rice is ideal for creating Chinese fried rice . Leaving the rice within the refrigerator for a minimum of a couple of hours rids of excess moisture and allows the grains to arrange , making them easier to separate and prevents the rice from turning into mush.
  • If using freshly cooked, spread the rice call at a skinny layer on a baking sheet and stick within the fridge for a couple of hours to dry out and completely cool.
  • A wok is best but you furthermore may use a good pan with slanted sides to stop spills.
  • Cook the eggs until just set and still slightly wet as they’re going to still cook when returned to the pan with the remainder of the ingredients.
  • Although you’ll use any sort of smoked fish, I prefer galunggong as it’s meaty and has fewer bones on behalf of me to sift through.

How to serve

  • This hearty and attractive Chinese fried rice makes a hearty and attractive all-day breakfast meal. you’ll enjoy it on its own or together with your favorite vegetable side dishes like tortang talong, tomato and salted egg salad, or ensaladang kamote tops for added nutrition.
  • Store leftovers during a container with a lid and refrigerate for up to three days.
  • Reheat within the microwave at 2 to 3-minute intervals until completely warmed through.

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