How to Make Tinapa Fried Rice: A Filipino-Inspired Dish
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.
- 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
For the Preparation:
- 1 big bowl
- 1 medium bowl
- 1 small bowl
- 1 medium plate
- measuring cups
- measuring spoons
For the Cooking:
- cooking spoon
- 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.
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.
Questions & Answers
© 2019 Dred Cuan