How to Make Tinapa Fried Rice: A Filipino-Inspired Dish

Author:

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Tinapa is a style of fish preservation wherein fish goes through the process of smoking. In the Philippines, fish is frequently preserved via a smoking process, especially in rural areas where refrigerators are not common. This fish that undergoes this process is commonly bangus (milkfish) or galunggong (scads).

Today, let me show you how I turned leftover rice into another simple yet delicious dish. This is my recipe for tinapa fried rice.

Ingredients

2 cups rice, leftover
3 pieces tinapa, flaked
3 tablespoons corn kernels
3 tablespoons green peas
1/4 cup mushrooms
1 tablespoon butter
salt, to taste
pepper, to taste
cooking oil

Utensils

For the Preparation:

1 big bowl
1 medium bowl
1 small bowl
1 medium plate
measuring cups
measuring spoons

Instructions

Heat oil in a wok. Saute green peas, mushrooms, tinapa, and corn kernels. Set aside.
Clean the wok with a paper towel.
Again, heat oil in a wok. Cook the rice a bit, then add the cooked mixture.
Mix well until all the ingredients are well combined.
Serve with a side dish of freshly cut vegetables.

Tinapa Fried Rice Step-by-Step Procedure

Tips and Techniques

Use any kind of butter available.
Add other vegetables if preferred.
Serve the rice with freshly cut vegetables such as tomatoes or cucumber to break the taste.

tinapa fried rice with tomatoes on the side
Dred Cuan

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