Tinapa and danggit take a swim in leftover rice to make this smoky, salty tinapa fried rice. You'll find two types of eggs here, too: scrambled eggs for heft, and itlog na maalat (salted egg)—which you should use more often in fried rice!—for umami. Because it's so full of flavor, you can eat this fried rice on its own.
Before making this recipe, make sure you've fried your danggit. To do that, simply fry the dried fish in a bit of oil until crisp. Once cool enough to handle, chop it up into smaller pieces.
You can adapt this fried rice to whatever you have on hand. Feel like adding extra meat or vegetables? Go for it. Just make sure your mix-ins are chopped and ready before cooking. Fried rice cooks fast—once you start, you won't have the time to stop.
- 2–3 tbsp oil, divided
- 3 eggs, beaten
- 2 tbsp minced garlic
- 1 red bell pepper, small diced
- 2 itlog na maalat (salted egg), chopped
- 1–1 ½ cup tinapa flakes
- 3 cups day-old cooked rice
- ½ cup cooked danggit, chopped
- chopped green onions, garnish
Cook eggs: Heat 2 tbsp oil in a wok over medium-high heat. Add beaten eggs and cook until moist and fluffy. Set aside.
Cook rice: Add 1 tbsp oil to the wok. Add minced garlic and bell pepper. Cook, stirring constantly, until garlic is fragrant. Add tinapa flakes and salted egg. Add rice, breaking up clumps when necessary, and toss to distribute ingredients. Add danggit and season rice with salt. Add cook eggs and toss until broken up and distributed into the rice. Finish with chopped green onions, and serve.