Smoked Fish, Pineapple and California Raisins Rice Bowl

4 cups cold cooked rice

3 tbsp oil

2 eggs, well beaten

1 small onion peeled and chopped

2 cloves garlic

1 whole milkfish smoked fish, deboned and flaked

2 green onions, chopped

Half cup fresh pineapple, small cubes

Half cup California Raisins

1 tbsp Sambal

⅓ cup chicken stock or water  2 tablespoons soy sauce

2 tbsp soy sauce

2 tbsp butter

salt and pepper to taste

In a wide pan or wok over high heat, heat 1 tablespoon of the oil. Add eggs and cook, stirring regularly, until set but still moist. Remove from pan and keep warm.

In the pan, heat 1 tablespoon of the oil. Add onions and garlic and cook until softened.

Add tinapa flakes and cook, stirring regularly, for 2 to 3 minutes or until heated through. Remove from pan and keep warm.  

In the pan, add the remaining 1 tablespoon oil and heat until almost smoking. Add rice and cook, spreading the rice on entire cooking surface of pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute. Add chicken stock (or water). Repeat a few times until rice is heated through and a bit dry.

Add soy sauce and season with salt and pepper to taste.

Add the tinapa flakes, eggs, California Raisins, pineapple and green onions. Gently toss to distribute. Cook for another 1 to 2 minutes or until completely heated through. Serve.

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Smoked Fish, Pineapple and California Raisins Rice Bowl