• 4 cups cold, cooked rice
• 3 tablespoons oil
• 2 beaten eggs
• 1 small onion, peeled and minced
• 3 cloves garlic, minced
• 1 tomato, small diced (garnish)
• 4 pieces tinapa galunggong, deboned and flaked
• 2 spring onions, chopped
• 2 tablespoons soy sauce
• salt and pepper to taste
• 2 salted eggs for decoration, sliced

INSTRUCTIONS:

1. Using hands, break rice to separate grains. Set aside.
2. 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.
3. 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.
4. 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. Toss it well until soy sauce is well incorporated.
5. Add the Tinapa, eggs and some spring onions. Gently toss to mix well. Cook for another 1 to 2 minutes or until completely heated through.
6. Decorate with hard boiled egg wedges and diced tomatoes on top. Serve it on a wilted banana leaves for additional aromatic flavor. Serve hot. Enjoy!

^_Credits