I made this last night as a quick and easy, but still tasty, stir fry. I cobbled it together from a couple of other recipes as an experiment but the end result has come out rather well.
The recipe listed here serves 1, but you can easily scale it up for more. You can also make it spicier by adding more red curry paste.
1 tbsp olive oil
1 egg, lightly beaten
1 tbsp red curry paste
pinch caster sugar
Long-grain or basmati rice for one
A small bunch spring onions, sliced
60g frozen peas
2 tbsp soy sauce
2 smoked mackerel fillets, cut into chunks
⅓ of a red pepper, deseeded and cut into chunks
Cook the rice and then rinse and drain it.
Heat the oil in a wok.
Pour in the beaten egg and swirl to coat the base of the pan.
Cook for 1 minute, then turn over and cook the other side until set. Remove and chop into ribbons.
Add the curry paste and sugar to the wok and fry for 1 minute.
Tip in the rice and stir to coat it in the paste.
Then add the spring onions, mangetout, chopped pepper and peas.
Stir-fry for 2-3 minutes until everything is really hot.
Add the soy sauce.
Then gently toss through the omelette ribbons and mackerel.
Serve sprinkled lightly with sesame seeds.
This is a lovely, tasty (fairly healthy), recipe that you can easily chuck any different, appropriate, veg into – asparagus would work very well in the recipe, mushrooms would probably go well too if you happen to like that sort of thing! (Yuk!) You could also alter the flavour a bit by using either toasted sesame oil or chilli oil. The mackerel flakes a bit as you stir-fry but mostly stays intact so you get nice chunky lumps of fish with some flaked bits in there too.