When tapa (marinated paper-thin beef slices) is served with fried rice and egg, it is called tapsilog — a contraction for tapa, sinangag (fried rice) and itlog (egg). But you probably already know that.
But when tapa is mixed with day-old rice and scrambled eggs then stir fried together until very hot, is it still tapsilog? Technically, it becomes a Chinese-style fried rice and, strictly speaking, not tapsilog because, with tapsilog, the three components — rice, meat and egg — are cooked separately and served together on a single plate but each occupying a different section of the plate. Ergo, I consider this dish to be a fusion of tapsilog and Chinese-style fried rice.
Last week, I cooked a huge batch of tapa and set aside a portion for Sam because the girl so loves tapa. She could have it over the weekend or she could bring it to the condo to be consumed some time during this week. But then, as it often happens, we cooked so much over the weekend. We had almondigas (no, I don’t mean the Mexican albondigas although the Filipino almondigas is probably descended from the Mexican albondigas), we baked cookies, a cake and, finally, on Monday evening before Speedy drove Sam back to the condo, we made pizza. Two huge pizzas with homemade crust and cheese and bacon topping. Alex has been busy with Hedda Gabler rehearsals, didn’t come home for the weekend and I packed a whole pizza for the girls to enjoy between themselves during the week. That’s aside from portions of almondigas and a baked chicken dish (plus boxes of cereals, milk, biscuits…). In short, I forgot all about the tapa and it got left behind in the fridge.
Last night, I cooked twice as much rice than Speedy and I normally consume because I intended to make a fried rice dish with the leftover and the tapa that got left behind. And we had this tapa fried rice for lunch today. Sorry, Sam, but we already ate what should have been part of your baon.
Tapa Fried RicePrint Pin
- 1 and 1/2 cups tapa cooked
- 2 to 3 cups day-old rice
- 2 eggs beaten
- 2 tablespoons cooking oil
- 12 holy basil leaves roughly chopped (optional but recommended)
- Stir the rice to separate the grains.
- Heat the cooking oil in a wok or frying pan.
- Pour the eggs into the hot oil. Sprinkle with a little salt. Stir around as soon as the underside starts to turn firm. That’s to break up the eggs into smaller pieces.
- Add the tapa and rice. Sprinkle with a little salt. Stir fry until everything is heated through.
- Turn off the heat and, if using, add the basil. Toss a few times and serve.