Tuyo Fried Rice

Tuyo Fried Rice

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I had 12 pieces leftover tuyo (dried fish) in the fridge that I haven’t cooked yet.  Don’t want these to be ‘Exhibit A’ for the next few weeks and so I thought I should make tuyo fried rice.

Tuyo Fried Rice

I vividly recall how the kid struggled to take out the tuyo meat off the bones the last time I cooked them (that was Good Friday!) and I am just not the kind of mom who would do the dirty job for a 12-year old boy.  (Sorry my dear sister who still removes prawn shells for my 21-year-old nephew.)  So, if I’m on to it… then I do it for everybody including me hehe.

Tuyo Fried Rice

I also thought it would take me no time to prep this.  Fried rice is easy peasy.  But this one… no.  You need at least 15 minutes to fry the dried fish and it took me 20 freaking minutes to flake them.  All together this fried rice dish took me an hour.  Well… it doesn’t really matter.  It’s all worth it!

Tuyo Fried Rice


Tuyo Fried Rice
Recipe type: Main
Cook time: 
Total time: 
Serves: 3-4
  • 12 pcs of tuyo (dried fish)
  • 3 eggs, beaten, slightly salted
  • 2 cloves of garlic, peeled and smashed
  • ½ cup frozen peas, washed
  • ½ cup diced carrots
  • Steamed rice
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp rice wine vinegar
  • Freshly ground pepper
  • A handful of fresh coriander sprigs (or spring onion ringlets)
  1. Heat oil in a pan. Fry tuyo until the scales are falling off on both sides and the smell is less fishy. Scoop out and set aside to cool. Meanwhile prepare all the other ingredients.
  2. Flake tuyo, getting rid of scales, heads and bones. Set aside.
  3. Heat a bit of oil in a wok. Scramble the eggs in the wok. Scoop out and set aside.
  4. Add a tbsp of oil in the wok. Fry cooked tuyo for about a minute to heat it up and make it a bit crunchy as desired. Scoop out and set aside with the cooked eggs.
  5. Add another tbsp. of oil in the wok. Add garlic and sauté until fragrant. Add carrots and peas and stir-fry for a minute.
  6. Add cooked rice. Toss to combine with the peas and carrots. Add soy sauce, oyster sauce and freshly ground pepper. Toss carefully to mix all ingredients and seasoning. Stir-fry until rice is heated through.
  7. Turn off the heat. Toss in tuyo flakes and scrambled egg. Transfer to a serving bowl and garnish with fresh coriander sprigs.
It took 15 minutes for me to cook the dried fish and, at the same time, prepare the other ingredients. Then 20 minutes to flake the fish and finally, 25 minutes to cook fried rice.


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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

21 thoughts on “Tuyo Fried Rice

  1. My family loves this, haha i don’t eat tuyo so i cannot appreciate it :) they often use other kinds of dried fish aside from tuyo

  2. you know what, the best way to remove the meat off easily, fry the tuyo, add a small amount of water and boil for 2-3 minutes. or wrap it in foil and steam. i “discovered” it because my mom finds ways to eat tuyo without me knowing it—bawal kc sa kanya. yon, di ko naamoy, kasi pala binalot nya sa foil and steamed it. LOL

    i love tuyo fried rice.
    Luna Miranda recently posted Afterglow/Sky-watch Friday

  3. love LM’s tip up there in the comments, lol. i wouldn’t have thought of steaming tuyo. :D I love tuyo (or any other type of salted dried fish, usually), so I just know that I am going to like this dish! Adding oyster sauce to fried rice is new for me…got to give that a try sometime! :)

    thanks so much for taking the time to share and link over at Food Friday, Iska
    enjoy your weekend!
    maiylah recently posted Food Friday

  4. I love tuyo, and rice. Combining both as fried rice is surely delicious!
    Can’t cook tuyo though in my apartment or I might clear the building unexpectedly. I’ll try wrapping it in tin foil as suggested above.
    lamonsakusina recently posted Chicken Sisig

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