Serve this colorful fried rice on its own or pair it with your favorite Chinese dishes.
Serve this colorful fried rice on its own or pair it with your favorite Chinese dishes. Feel free to swap out tinapa (smoked fish) for tuyo.
1 tablespoon vegetable oil, divided
1 cup ham, cubed
1 tablespoon garlic, minced
1 tablespoon white onion, chopped
1 cup smoked fish (tinapa)
6 cups rice, (cooked), cooled
1/4 cup canned corn kernels, drained
1/4 cup frozen peas
1 cup canned pineapple, drained
2 pieces egg, beaten
salt, to taste
In a large wok, heat 1/2 tablespoon oil and sauté ham over medium heat for 1 minute. Set aside.
In the same wok, heat remaining oil and sauté garlic until lightly browned. Add onions, smoked fish, and cooked ham. Sauté for about 2 minutes. Add cooked rice and toss to mix; cook for 5 to 7 minutes.
Add corn, peas, pineapple, and beaten eggs. Toss and mix well over medium heat for about 3 minutes or until eggs are cooked. Season to taste with salt and pepper.
Transfer to individual bowls and garnish with parsley, if desired.
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