Speedy kedgeree-style fried rice

Name: Speedy kedgeree-style fried rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 110 g can No.1 Sweet Cured Mackerel; 1 tbsp butter; 1 small onion, diced; 1 stalk/s fresh curry leaves; 1 tbsp hot curry powder; ½ tsp turmeric; 250 g cooked basmati rice; ½ chicken stock cube, crumbled; ¼ tsp salt; 80 g frozen petits pois; 25 g pack flat leaf parsley, leaves finely chopped; 2 runny poached eggs to serve (optional, but recommended, see tip)

Sweet cured mackerel is the star of this recipe from Ping Coombes. It's one of her go-to dishes for a quick breakfast, with poached eggs if you need a more filling meal.

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Serves2
CourseBrunch
Prepare5 mins
Cook15 mins
Total time20 mins

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110g can No.1 Sweet Cured Mackerel
1 tbsp butter
1 small onion, diced
1 stalk/s fresh curry leaves
1 tbsp hot curry powder
½ tsp turmeric
250g cooked basmati rice
½ chicken stock cube, crumbled
¼ tsp salt
80g frozen petits pois
½ x 25g pack flat leaf parsley, leaves finely chopped
2 runny poached eggs to serve (optional, but recommended, see tip)

Remove the mackerel from the can and roughly break up into big chunks. Reserve 1 tbsp of its oil
Add the reserved oil and butter to a wok or large frying pan over a medium heat.
When the butter has melted, increase the heat and add the diced onion. Fry for 3-4 minutes until translucent, then add the curry leaves, curry powder and turmeric and mix well. Add the rice, combine with the spice mix, then add the stock cube and salt.
Add all the mackerel and petits pois. Fold through the rice gently, as you don’t want to break up the fish flakes too much. As soon as the petits pois are hot and cooked through, about 2-3 minutes, fold in the parsley and turn off the heat

Cook’s tip

A poached egg on top works wonderfully. You can serve it fried or boiled too. Keep the yolk runny, as it envelops the rice and makes it taste more velvety.

Typical values per serving (excluding eggs) when made using specific products in recipe