Indonesian Fried Rice with Mackerel

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

1. 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.
2. 2Place the Thai red curry paste and caster sugar into the hot pan, frying for 1 minute until fragrant. Add 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. Pour in the soy sauce, then gently fold in the flaked smoked mackerel and the reserved egg ribbons.
3. 3Divide the hot fried rice evenly among four bowls. Top each portion with the fresh cucumber half-moons before serving.

Nutrition

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