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Quick Indonesian Smoked Mackerel Fried Rice
Flaky smoked mackerel takes center stage in this fast, savory Indonesian-style fried rice. Using pre-cooked basmati and frozen peas keeps the process moving, so you aren't stuck at the stove for long. Thai red curry paste and a pinch of sugar build a slightly sweet, deeply aromatic base that cuts right through the rich fish. Toss in some thin omelette ribbons and finish with crisp cucumber half-moons for a fresh, cooling contrast. It's a brilliantly simple way to turn pantry staples into something special.
Ingredients
- 1 tbsp olive oil
- 2 eggs, lightly beaten
- 1 tbsp Thai red curry paste
- pinch caster sugar
- 800g/1lb 12oz cooked basmati rice (about 200g–300g/7oz–10oz uncooked)
- 140g/5oz frozen peas
- 2 tbsp soy sauce, plus extra to drizzle (optional)
- 4 smoked mackerel fillets, flaked
- ½ cucumber, cut into half moons
Instructions
- 1Heat the olive oil in a large frying pan or wok over medium-high heat. Pour in the lightly beaten eggs, swirling the pan to coat the bottom evenly. Cook for 1 minute, then flip the omelette and cook until fully set. Transfer the eggs to a cutting board and chop them into rough ribbons.
- 2Add the Thai red curry paste and caster sugar to the hot pan, frying for 1 minute until fragrant. Blooming the paste in oil unlocks its deeper flavors.
- 3Add the cooked basmati rice, stirring well to coat the grains in the curry paste. Toss in the frozen peas and stir-fry for 2 to 3 minutes until the mixture is thoroughly heated.
- 4Pour in the soy sauce, then gently fold in the flaked smoked mackerel and the reserved egg ribbons. Remove from the heat.
- 5Divide the hot fried rice among bowls and top with fresh cucumber half-moons.
Nutrition
34g
Protein
44g
Fat
61g
Carbs
4g
Sugar
5.66mg
Sodium
Notes
- Prep tip: Day-old, chilled cooked rice works best for fried rice because it won't clump together in the wok.
- Variation: Peppered smoked mackerel fillets work beautifully if you want an extra kick of spice.
- Serving: Offer extra soy sauce at the table for drizzling.