- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 eggs, lightly beaten
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
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
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
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.
TipPeppered mackerel fillets would also be great here. if you’re not keen on fish, try sliced ready-cooked chicken breasts.