Rellenong bangus fried rice omelette

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
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

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


4 lettuce leaves



  • 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.


Rellenong bangus fried rice omelette, photo 1
Rellenong bangus fried rice omelette, photo 2


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