- 4 cups cold, cooked rice
- 3 tablespoons oil
- 2 beaten eggs
- 1 small onion, peeled and minced
- 3 cloves garlic
- 4 pieces tinapa galunggong, deboned and flaked
- 2 green onions, stems removed and chopped
- 2 tablespoons soy sauce
- salt and pepper to taste
- 2 salted eggs for decoration
- Spring onions, garnish
Using hands, break rice to separate grains. Set aside.
In a wide pan or wok over high heat, heat 1 tablespoon of the oil. Add eggs and cook, stirring regularly, until set but still moist. Remove from pan and keep warm.
In the pan, heat 1 tablespoon of the oil. Add onions and garlic and cook until limp. Add tinapa flakes and cook, stirring regularly, for 2 to 3 minutes or until heated through. Remove from pan and keep warm.
In the pan, add the remaining 1 tablespoon oil and heat until almost smoking. Add rice and cook, spreading the rice on entire cooking surface of pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until rice is heated through. Add soy sauce and season with salt and pepper to taste.
Add the tinapa, eggs and green onions. Gently toss to distribute. Cook for another 1 to 2 minutes or until completely heated through.
Decorate with hard boiled egg wedges
Serve hot. Enjoy!
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