Rellenong bangus fried rice omelette

Ingredients

• 1 tbsp olive oil
• 4 cloves garlic, finely chopped
• 3 shallots, finely chopped
• 1 medium carrot, diced
• 1 large milk fish
• 2 large calamansi
• 1/4 cup green peas
• 1/4 cup minced sweet pickle relish
• 1/4 cup cheedar cheese, grated
• light soya sauce
• salt
• freshly cracked pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 6 large eggs
• 1/2 cup fresh milk
• 3 1/2 cups day-old cooked rice

garnishing:

• 4 lettuce leaves
• ketchup

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Preparation

• Scale and clean the milk fish. Boil the whole fish in a large pan until cooked. Take out the cooked fish from the boiling water. Let the fish cool at room temperature. Remove all the milk fish meat from the bones.
• Make sure to clear all small bones.squeeze calamansi juice to the meat. Stir. Set aside.
  Heat a large wok and pour in a splash of olive oil. Saute garlic, shallots and carrots until fragrant.
• Add the milk fish meat, soya sauce, sweet pickle relish and green peas. Simmer gently for 15 to 20 minutes. Add the grated cheese.
• Stir well. Season with salt and pepper. Toss in the day-old cooked rice.
  Stir thoroughly and cook for 10 minutes.drizzle light soya sauce to taste. Set aside.
  
• In a bowl, slightly beat 5 large eggs with fresh milk.
  heat oil in a large round non-stick pan. Pour a quarter of the beaten egg and spread it into the pan.
• Cook until firm.arrange a cup of rellenong bangus fried rice in the middle of the egg. Fold the egg on 4 sides to cover the fried rice.
• Carefully transfer the fried rice omelette upside down into the plate with lettuce.
  squeeze some ketchup, do the same with the remaining 3 cups of rice.serve warm.

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