Flake a large handful of
smoked mackerel through the
rice for a healthy omega-3 boost.
Heat the oil in a non-stick frying pan. Fry
the onion and pepper for 5-8 mins until soft
and beginning to brown. Tip in the rice,
frozen peas, curry powder and 200ml water,
stir well, then simmer gently for 10 mins.
Bring a small pan of water to the boil and,
when the rice is almost ready, poach the egg
(see p50 for some great tips on poaching
eggs). Serve the egg on top of the spicy rice.