Indonesian fried rice with mackerel

On the table in just 20 minutes and cheap to make too, this one-pan supper will satisfy everyone

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 760
  • fat 44g
  • saturates 10g
  • carbs 61g
  • sugars 4g
  • fibre 4g
  • protein 34g
  • salt 5.66g


  • 1 tbsp olive oil
  • 2 eggs, lightly beaten
  • 1 tbsp red curry paste
  • pinch caster sugar
  • 800g cooked basmati rice (about 250g-300g uncooked)
  • small bunch spring onions, sliced
  • 140g frozen peas
  • 2 tbsp soy sauce, plus extra to serve
  • 4 smoked mackerel fillets, flaked
  • ½ cucumber, cut into half moons


Peppered mackerel fillets would also be great here. if you’re not keen on fish, try sliced ready-cooked chicken breasts.


  1. 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.

  2. 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.

  3. Divide between 4 bowls and garnish with the cucumber. Serve with extra soy sauce, if you like.

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