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From @Panlasang Pinoy

Filipino Fried Rice with Tinapa

30 min · Serves 4

30 mintotal
15 minhands on
11steps
4servings

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Ingredients

For the dipping sauce

  • 3 cloves garlic, minced
  • 2 red chilies, chopped
  • 1/4 tsp black pepper
  • 1/2 cup coconut vinegar

For the fried rice

  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 6 cloves garlic, minced
  • 3 shallots, finely diced
  • 3 spring onions, white and green parts separated and sliced
  • 3 hot dogs, sliced into bite-sized pieces
  • 1/2 cup frozen green peas
  • 1 tbsp oyster sauce
  • 4 cups cooked white rice, cold
  • 1 tsp salt
  • 1 tsp soy sauce
  • 3 large eggs, beaten

For the fried fish

  • 2 tbsp vegetable oil
  • 3 smoked milkfish (tinapa)

Method

For the dipping sauce

  1. Combine the garlic, chilies, black pepper, and vinegar in a small bowl.

  2. Microwave for 30 seconds to infuse the flavors.

For the fried rice

  1. Heat the butter and oil in a large wok over medium heat.

  2. Add the garlic, shallots, and the white parts of the spring onions, stirring until fragrant, about 1–2 minutes.

  3. Add the hot dogs and stir-fry for 2 minutes.

  4. Stir in the green peas and oyster sauce until well combined, about 1 minute.

  5. Season the cold rice with salt in a separate bowl, then add it to the wok.

  6. Stir-fry everything together for 2–3 minutes, adding the soy sauce to color the rice evenly.

  7. Pour the beaten eggs directly into the rice and mix vigorously until cooked through and incorporated.

  8. Remove from heat and fold in the sliced green parts of the spring onions.

For the fried fish

  1. Heat the oil in a pan over medium-high heat and fry the smoked milkfish until golden and crispy, about 3–4 minutes per side.

  2. Using day-old rice from the refrigerator prevents the fried rice from becoming mushy.

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