Garlic Rice with Dried Fish, Egg and Tomatoes

AJI-GINISA® Flavor Seasoning Mix


Scrambled Egg:
  • 4 pcs. (200g) Egg, beaten
  • 1/4 cup (60ml) Fresh milk
  • 1 Tbsp. (15ml) Cooking oil
Fried Tokwa and Bisugo:
  • 1 cup (250ml) Cooking oil
  • 2 cups (400g) Tokwa, cut into small cubes
  • 1 pc. (30g) Dried bisugo
Garlic Fried Rice:
  • 1 Tbsp. (15ml) Cooking oil
  • 1/2 cup (50g) Garlic, minced
  • 1 2/3 cups (75g) Pechay Baguio, cut into strips
  • 7 cups (1120g) Boiled rice
  • 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
  • 1/2 tsp. (2.5g) Salt
  • 1 cup (100g) Tomato, chopped
  • 1/3 cup (30g) Spring onion, chopped


  1. MIX & FRY. To make scrambled egg, mix eggs and milk in a bowl until frothy. In a pan, heat oil. Pour the egg mixture then scramble until large curdles form. Set aside.
  2. DEEP-FRY & FLAKE. To prepare fried tokwa and bisugo, heat oil in a separate pan. Deep-fry tokwa until golden brown followed by dried bisugo. Drain excess oil using strainer or colander. Flake dried bisugo and discard the fish bones and head. Set aside.
  3. STIR-FRY. To prepare garlic fried rice, heat oil in a separate pan. Sauté garlic until light brown. Add pechay then sauté until wilted. Add rice and mix until well incorporated.
  4. SEASON. Add AJI-GINISA® and salt. Mix well then add fried tokwa and bisugo. Set aside.
  5. SERVE. Transfer fried rice to a plate. Top with scrambled egg, tomatoes, and spring onions. Serve and enjoy!

Cooking Tips

Use one-day old rice for better texture.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 8 ajinomoto size  Serving size: 1 cup (210g)

Products Used

AJINOMOTO Ginisa® Flavor Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Tokwa and Bisugo is a good source of Protein and Calcium that supports bone health.


 5/5 (1)