Indonesian fried rice with mackerel

Indonesian fried rice with mackerel

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(27 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
On the table in just 20 minutes and cheap to make too, this one-pan supper will satisfy everyone

Nutrition and extra info

Nutrition: per serving

  • kcal760
  • fat44g
  • saturates10g
  • carbs61g
  • sugars4g
  • fibre4g
  • protein34g
  • salt5.66g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 eggs, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp red curry paste
  • pinch caster sugar
  • 800g cooked basmati rice (about 250g-300g uncooked)
  • small bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 140g frozen peas
  • 2 tbsp soy sauce, plus extra to serve
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 4 smoked mackerel fillets, flaked
  • ½ cucumber, cut into half moons

Method

  1. 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.

  2. 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.

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

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Comments, questions and tips

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catie74
1st Aug, 2016
I make extra of this as my kids love it cold the next day in their packed lunch
jessers
3rd Mar, 2016
I love this dish! It's so quick & easy to make, and very tasty. I'm happy to make this as stated in the recipe but will quite often add leftover veg to it (peppers, mushrooms etc) just to use them up. It's great with peppered mackerel, salmon & chicken.
warvik
24th Jan, 2016
5.05
Delicious! I've made it a couple of times now and it's always yummy. Quite versatile as well, allowing you to swap out curry pastes and veggies to ones you have at hand. One time my red curry paste had gone off so subbed in some Balti paste and it was still great.
cookinfromscratch
1st Jul, 2015
5.05
This recipe is a real winner - would recommend to anyone, even those not keen on smoked mackerel). So quick and easy - this is a recipe I don't mess about with (though I don't bother with the cucumber and use wholegrain basmati). Everyone who's tried it has loved it and we have it at least once a month so 5 stars!
goonerdon1886
14th Feb, 2015
Absolutely cracking recipe! Highly recommended - so easy to make, which is an essential for me. My and my daughters loved it. Would recommend adding a bit of sweet chilli…..which made it all the more enjoyable. Might try it with chicken next time but the mackerel was the bomb!!!
ladylaff
22nd Jul, 2014
5.05
My husband liked it so much, he had three out of the four servings! This is a delicious and easy way to serve smoked mackerel.
grimcooking
4th Jan, 2014
Substituted red curry paste for Green Thai curry paste (2 tbsp) as this was all I had in the curry paste department. Before frying paste and sugar, I added 1tbsp of sunflower oil to ensure the paste didn't stick to the pan. Smoked mackerel with Green Thai curry paste would be a little too salty so I used raw mackerel fillets instead. Lightly seasoned the non-skin side with salt and black pepper, grilling them for 5 mins (180C) before flaking into the rice. Didn't use cucumbers as I totally forgot about them but you'd probably need some if using Green Thai curry paste! Really nice recipe that is easy to make and great way to convert those suspicious of mackerel - will definitely make again!
sashaknits
12th Nov, 2013
5.05
I made a few small changes - firstly as I don't like peas I substituted fine green beans chopped into small pieces. As they need longer to cook from raw than frozen peas, I threw them in with the rice for the last 3-4 minutes. I was using boil-in-the-bag rice so it was easy to take the rice out separately and add the beans to the frying pan at the stage the peas would have been added. If I'd been cooking normal rice, I would just have drained it all together and fried the beans along with the rice. I didn't add the cucumber as my boyfriend doesn't really like cucumber and I couldn't be bothered to slice some just for my portion. It didn't seem to be lacking without it. Lastly, I used peppered mackerel fillets rather than the usual ones, but I tend to do that in most mackerel dishes as my boyfriend and I are big fans of black pepper flavour in our food. Our taste preferences aside, this recipe is perfect just as it is and the dish is absolutely delicious! Really warming on a cold winter's evening. There was even just enough left for me to take to work for lunch the next day. Brilliant!
jesscalou
22nd Oct, 2013
Really easy, cheap recipe and a good way to get oily fish into your diet in an interesting way.
gin1902
4th Sep, 2013
2.05
I was't impressed with this dish, I thought it was bland and the flavours didn't go well together. My wife thought it was ok, but nothing special. Don't expect fireworks!

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AlexMaryM20
29th Apr, 2015
Is the calorie count on this all messed up? It's such healthy ingredients there's no way it can amount to that amount of calories PER SERVING!
laplayastudio's picture
laplayastudio
29th Mar, 2014
I made this tonight, and it came out great. I read a few of the comments saying that is was not very indonesian, so I added two tbsp peanut butter (homemade in a blender 250g salted peanuts whizzed up dry til they get to a rough powder, whizz in4 tbsp veg or peanut oil and whizz in 2 tbsp honey keep whizzing til its the required consistency then spoon out into a jar.) and also I put in a handful of cashew nuts early on in the stirfry and some mustard seeds with a bit of garlic powder. Also I squeezed in half a lemon and half a lime at the end before serving. Great recipe, will be doing it again! The mackerel were fresh from the west coast of Ireland, cooked previously, cooled then flaked. Probably nicer than smoked mackerel.