Dried Fish Fried Rice (Sinangag)

Ingredients used in fried rice are greatly varied. They can include eggs, poultry, meat like beef and pork, vegetables like carrots, bean sprouts, celery, peas and corn, spices and peppers and soy sauce or sometime oyster sauce. It is often stir-fried in a pan or wok with vegetable oil or animal fat to prevent sticking, as well as for flavor. Onions, scallion and garlic add zest and extra flavor. It is popularly eaten either as an accompaniment to another dish, or as a course by itself.

In the Philippines, it is a popular breakfast meal typically served along with either fried ?tapa? (cured meat similar to beef jerky) or ?tocino? (sweet cured pork) or ?longanisa? (a type of garlic sausage). For the affluent families, processed meat products such as hotdogs, sausages, luncheon meat, ham and bacon became favorite accompaniment. For the common masses fried ?tinapa? (smoked fish) or ?tuyo? and ?daing? (dried fish) is the usual viand which I like better. In all instances it is usually eaten with fried eggs as well.

For this first ?sinangag? post of mine, I decided to do a dried fish fried rice (I told you I like dried fish). The major ingredient we need is of course leftover rice. We have about 8 cups excess rice from our dinner yesterday which is perfect for the dish as it is not sticky. Mashed the rice to separate the grains and tossed with 1 tsp salt.