1 tbsp olive oil
2 eggs, lightly beaten
1 tbsp red curry paste
pinch caster sugar
800 g cooked basmati rice (about 250 g -300g uncooked)
small bunch spring onions, sliced
140 g frozen peas
2 tbsp soy sauce, plus extra to serve
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.