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.
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.
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!
- 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)
- 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.
- Flake tuyo, getting rid of scales, heads and bones. Set aside.
- Heat a bit of oil in a wok. Scramble the eggs in the wok. Scoop out and set aside.
- 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.
- Add another tbsp. of oil in the wok. Add garlic and sauté until fragrant. Add carrots and peas and stir-fry for a minute.
- 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.
- Turn off the heat. Toss in tuyo flakes and scrambled egg. Transfer to a serving bowl and garnish with fresh coriander sprigs.