Main Course
Tuyo with Garlic Rice and Egg (Pinoy Breakfast Favorite)
Original name: Tuyo with Garlic Rice and Egg
About this dish
A beloved Filipino breakfast classic: crispy dried salted fish paired with aromatic garlic fried rice and a perfectly fried egg. This comforting trio—known as 'tuyo, sinangag, at itlog'—is simple, savory, and satisfying any time of day.
Ingredients
UK and US measurements are both included for every recipe.
Dried salted fish (tuyo)
protein4 pieces
Cooking oil (such as canola or vegetable)
fat3 tablespoons
Garlic, minced
vegetable4 cloves
Day-old cooked rice (preferably jasmine or regular)
grain4 cups (approx. 600g)
Imperial measurement: 4 cups
Salt
seasoning1/2 teaspoon (or to taste)
Imperial measurement: 1/2 teaspoon
Eggs
protein2 large
Method
Prep the Tuyo
2 minutesBriefly rinse the tuyo under cold water to remove excess salt, then pat dry with paper towels.
Fry the Tuyo
5 minutesHeat 1 tablespoon of oil in a skillet over medium heat. Add the tuyo and fry for 2-3 minutes per side until crisp and golden brown. Set aside on a paper towel-lined plate.
Sauté Garlic
2 minutesIn the same skillet, add 2 tablespoons of oil. Sauté the minced garlic over medium-low heat until golden and aromatic, about 1-2 minutes.
Make Garlic Rice
4 minutesAdd the day-old rice to the skillet. Break up any clumps and stir-fry until evenly coated with garlic and oil. Season with salt if needed. Cook for 3-4 minutes until well-heated and slightly toasty.
Fry the Eggs
3 minutesPush rice to one side of the pan or use a separate pan. Heat a small amount of oil and crack in the eggs. Fry sunny-side-up (or over-easy) until whites are set and edges crisp.
Plate and Serve
2 minutesDivide the garlic rice between two plates. Top with crispy tuyo and a fried egg. Serve hot with sliced tomatoes or a splash of vinegar for dipping.
Equipment
- Non-stick skillet
- Spatula
- Paper towels
Nutrition facts
Tips
- To ensure crispy tuyo, pat it dry thoroughly and fry over medium heat—watch closely to avoid burning.
- Day-old rice works best because it's drier and won't get mushy, fresh rice may stick—if using fresh, spread it on a tray to cool first.
- Adjust the salt: tuyo is already salty, so taste the rice before adding salt.
- For a keto-friendly twist, serve with cauliflower rice instead.
Serving suggestions
- Serve immediately as a classic Filipino breakfast, alongside sliced tomatoes and a small bowl of spiced vinegar (with optional chili) for dipping. Pair with hot steamed rice or additional garlic rice.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.