Tinapa (smoked fish) fried rice

Except for some irritants, it’s been a great weekend and first day of the week. Sunday evening, Sam and I had time to talk — really talk — and, gee, my firstborn is no longer a child and I need to constantly remind myself of that. Then, Alex arrived with her friends, we talked theater until dawn and I had a swell time. Monday evening, we spent time with next-door neighbors over drinks and fantastic grilled food, I heard some really amazing coming-of-age stories, and here I am now, wearing a smile and thinking it is a good life despite the little bumps and unexpected turns.

A simple life, certainly, with a laid-back pace that is both incredibly mundane and unusual. Just like this simple comforting dish made with familiar ingredients but prepared in a surprisingly unfamiliar way.

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Tinapa (smoked fish) fried rice

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 3 to 4

Author CASA Veneracion

Ingredients

• 2 to 3 tablespoons cooking oil
• 1/2 boneless tinapang bangus (smoked milkfish), flaked
• 1 tablespoon minced garlic
• 1/4 cup fried shallots
• 4 cups day-old rice
• salt to taste
• pepper to taste
• 1 pinch chili flakes

Instructions

1. Heat the cooking in a wok or frying pan.
2. Add the flaked tinapa and garlic; cook until lightly browned and crisp.

3. Add the fried shallots and the rice. Sprinkle with salt, pepper and chili flakes, if using. Cook, stirring often, until the rice is heated through.

4. Serve hot on its own or with your favorite meat, seafood or vegetable dish. I enjoyed my tinapa rice with oysters with adobo sauce.