Smoked Mackerel Fried Rice
By Dominique WoolfSmoked mackerel brings rich, savoury depth to this speedy fried rice by Dominique Woolf. It’s a versatile midweek saver that turns simple food cupboard and freezer staples into a flavour-packed dinner in just 25 minutes.Time and servings
Ingredients
14 total- 2 tbsp neutral oil
- 2 eggs lightly beaten
- 1 small onion finely diced
- 1 carrot finely diced
- 2 garlic cloves crushed or grated
- 1 red pepper diced
- 250g cold cooked rice or pouch rice
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp Woolf’s Kitchen Sticky Chilli Oil plus extra to serve
- 75g smoked mackerel fillet skin removed and flaked
- 100g frozen peas
- salad onions finely sliced to serve
- red chilli finely sliced to serve, optional
Method
5 stepsStep 1
Heat 1 tbsp oil in a large pan or wok over a medium-high heat. Add the eggs and gently scramble for a few seconds until just set. Transfer to a plate and set aside.
Step 2
Add the remaining 1 tbsp oil to the pan, followed by the onion and carrot. Cook for 2 mins, then add the garlic and fry for a further 1 min. Tip in the red pepper and cook for 1–2 mins until slightly softened.
Step 3
Add the rice and stir-fry for 2–3 mins, breaking up any clumps with a wooden spoon. Add the oyster sauce, soy sauce and Woolf’s Kitchen Sticky Chilli Oil (unless saving it for the kids), then toss well to coat.
Step 4
Gently fold through the flaked smoked mackerel and frozen peas, taking care not to break up the fish too much. Fry for 2–3 mins until piping hot, then fold in the scrambled eggs and heat through.
Step 5
Divide between bowls and serve scattered with the salad onions, sliced red chilli and an extra drizzle of Woolf’s Kitchen Sticky Chilli Oil, if you like.