4-5 cups left over rice
1/2 bell pepper, sliced into small pieces
100g tinapa, shredded
1 small onion, finely chopped
4-5 cloves garlic, minced
Salt to taste
Oil for frying
1. Loosen up the left over rice. Pre-heat a wok with just enough oil.
2. Sauté garlic and onion till soft and translucent. Then add the shredded tinapa flakes and bell pepper. Continue to fry on a medium heat till the tinapa is a bit crunchy.
3. Add eggs then mix it well. Then add the rice and continue mixing, season with salt according to your taste. Cook the rice for a minimum of 10 minutes. Mix occasionally.
4. Once you could see the rice popping up, then its ready. Remove from the heat and transfer into a platter ready to serve. Enjoy!