This Tuyo Fried Rice comes together in a flash for a quick meal with a punch of flavor. Serve with diced mangoes and tomatoes makes for a super tasty meal.
Obsessed. I make this every time I have a bit of leftover rice and cannot get tired of it. This Tuyo Fried Rice does use a specific type of bottled dried fish from R Kitchen in the Philippines. Very pricy here in the US, but so worth it. You can find a list of stock lists on their website.
So, this is one of those non-recipe type recipes. Meaning you decide how much tuyo you need based on how much rice you have. It's all to your taste. Use this simply as a guide.
Ingredients for Tuyo Fried Rice
Tuyo - As I mentioned above, I used bottled Tuyo from R Kitchen. If you are just using regular tuyo that is not marinated in garlic oil, you will need garlic oil to coat the rice. Or just use regular oil with 3 cloves of diced garlic.
Cooked Day Old Rice - I usually make this when I have at least a cup or cup and a half of rice.
Egg - Mainly used as a filler to add more protein to the Tuyo Fried Rice. You can omit if you don't want to have egg in your rice.
Cucumber - For a nice refreshing crispy crunch.
Mango - You can go either sweet or sour here. Both are great accompaniments.
Tomato - I like adding tomato for a little burst of freshness. Again you can use any veggies you have on hand.
How To Make Tuyo Fried Rice
I used about 4 tablespoons of the garlic oil from the jar. Add the tuyo to your taste. It can be very salty so be mindful of that. If you are using fresh Tuyo probably just one fish is good to use.
Using clean hands (this is the best way) massage the oil and tuyo into the rice. You can also taste the rice to see if you need to add more fish.
Then place on the stove top and cook on high for 5-7 minutes until the rice has warmed through and fragrant.
Crack an egg in the middle and mix into the rice for a few seconds until the egg is fully cooked.
That is it! You can cook it a bit more if you want some of the rice to be more crispy. It's up to you!
How To Serve
Now it's time to serve the rice!
Transfer to a large bowl.
Arrange some sliced cucumbers on the side.
Then add some chopped tomato and mangoes.
Have different spoonfuls alternating with just the rice or with a bite of mango or tomato. Or if you have a big mouth (hahah) have a spoonful of everything!
It's super Sarap. I hope you try it!
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Ingredients
- 3 Tablespoons Garlic Tuyo Oil
- 2 Tablespoons Tuyo Flakes (add more or less according to your taste)
- 1 ½ Cup Day old cold rice
- 1 Cucumber Sliced
- 1 Mango Diced
- 1 Tomato Diced
Instructions
- Add the garlic tuyo oil and tuyo flakes to the rice. Using clean hands mix until combined. Taste to see if you need to add more tuyo.3 Tablespoons Garlic Tuyo Oil, 2 Tablespoons Tuyo Flakes (add more or less according to your taste), 1 ½ Cup Day old cold rice
- Then place on the stove top and cook on high for 5-7 minutes until the rice has warmed through and fragrant.
- Make a well in the middle of the rice and crack an egg in the middle and mix into the rice for a few seconds until the egg is fully cooked.
- That is it! You can cook it a bit more if you want some of the rice to be more crispy. It's up to you!
- To serve transfer to a bowl and top with cucumbers, mango and tomato.1 Cucumber Sliced, 1 Mango Diced, 1 Tomato Diced
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