Tinapa Fried Rice

Method

1. In a wok, heat a little oil over medium heat and cook the beaten eggs into a soft scramble. Transfer to a plate, chop into bite-sized pieces and set aside.
2. In the same wok, add the remaining oil and sauté the minced garlic, chopped onion and diced tomato if using until softened and fragrant.
3. Add the flaked tinapa and fry for 2–3 minutes, stirring, so the fish warms through and becomes aromatic.
4. Add the day-old rice, breaking up any clumps, and stir fry for 4–5 minutes until the rice is hot and well mixed with the tinapa.
5. Season with soy sauce or fish sauce and freshly ground black pepper, tossing until the seasoning is evenly distributed.
6. Fold in the chopped scrambled egg and sliced spring onions and cook for another minute.
7. Serve hot, ideally with sliced salted egg and fresh tomato wedges on the side for the full Filipino restaurant style experience.