Wednesday, 4 September 2013

Indonesian Fried Rice with Mackerel

This was a really simple to make but packed full of flavour. I used cucumbers from my garden for the first time in this dish and didn't realise I needed to peel them so it was a little bitter! But apart from that it was really good.

Indonesian Fried Rice with Mackerel (adapted from Good Food Magazine June 2011)
(Serves 4)

1 tbsp olive oil
2 eggs, lightly beaten
1 tbsp yellow curry paste
pinch caster sugar
240g basmati rice
small bunch spring onions, sliced
140g frozen peas
2 small pack choi, chopped
2 tbsp soy sauce, plus extra to serve
4 smoked mackerel fillets, flaked
½ cucumber, cut into half moons
Bring a pan of water to the boil and cook the rice according to packet instructions then drain.
Heat the oil in a large frying pan or wok. Tip in the eggs and swirl to coat the base of the pan. Cook for 1 min, then flip and cook the other side until set. Remove and roughly chop into ribbons.

Add the curry paste and sugar and fry for 1 min. Tip in the rice and stir to coat in the paste, then add the spring onions, pak choi and peas. Stir-fry for 2-3 mins until everything is really hot. Add the soy sauce, then gently toss through the omelette ribbons and mackerel.

Divide between 4 bowls and garnish with the cucumber. Serve with extra soy sauce, if you like.

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