Indonesian Fried Rice With Mackerel
Spice up your dinner routine with this flavorful and satisfying Red Curry Fried Rice. The fragrant red curry paste blends perfectly with fluffy basmati rice, tender mackerel, and colorful veggies to create a deliciously balanced meal. Top it off with a sprinkle of spring onions and crispy cucumber for a refreshing touch. Enjoy this vibrant dish for a quick and easy weeknight dinner!
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 2 eggs , lightly beaten
- 1 tbsp red curry paste
- pinch caster sugar
- 800g cooked basmati rice (about 250g-300g uncooked)
- small bunch spring onions , sliced
- 140g frozen peas
- 2 tbsp soy sauce , plus extra to serve
- 4 smoked mackerel fillets, flaked
- ½ cucumber , cut into half moons
Instructions
- 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 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.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 760 calories
- Fat Content: 44 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 61 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 5.66 milligram of sodium
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