TINAPA RICE WITH SALTED EGGS AND TOMATOES

Sometimes there are leftover rice sitting in the freezer. I've tried different ways of cooking leftover rice but this Tinapa Rice with Salted Eggs and Tomatoes is something that I have to try. I must note though to buy Tinapa in advance so when there's leftover rice, I could easily prepare this.

Ingredients:

• 1/4 kg tinapa or smoked fish
• 1 tablespoon cooking oil
• 8 to 10 cloves garlic, peeled and minced
• 5 cups cooked white rice
• pinch of salt
• 2 red eggs, peeled and sliced into eights
• 3 native tomatoes, sliced into eights

Procedure:

1. Peel the smoked fish, remove all the meat from the bones and flake it. Remove any small fish bones left behind.
2. In a large wok, heat the oil and fry the garlic until lightly browned. Add the cooked rice, salt, and pepper and stir together until everything is well-incorporated. Break up any lumps in the rice. Add the smoked fish flakes and stir well. Remove from the heat.
3. To serve, pour the rice into a large serving bowl and top with salted eggs and tomatoes.