serves
2
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Curing What Ails Ya
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 500 g cooked, cold jasmine rice, preferably from the night before
- vegetable oil, for drizzling
- 2 eggs
- 100 g salted mackerel fish, crumbled
- 2 garlic cloves, finely chopped
- light soy sauce, to drizzle
- salt and white pepper
- 6 iceberg lettuce leaves, sliced
- 115 g sliced spring onion
- Koon Yick chilli sauce, to serve
- 1 lemon, cut into wedges
Instructions
- In a large mixing bowl, break up the cold jasmine rice with your hands. Drizzle with vegetable oil to lubricate the grains and mix through. This will help prevent your rice from clumping up. Set aside.
- Crack the eggs into a small bowl and whisk until beaten.
- Heat your wok or large frying pan over high heat. When it begins to smoke, add a drizzle of oil and the rice. Use the back of a wok ladle to press the rice into the wok until the rice is fried and does not stick to the wok.
- Add the salted mackerel to the pan and toss through.
- Make a well in the centre of the rice and add a drizzle of oil, the garlic and eggs. Season with soy sauce, salt and white pepper. Allow the egg to cook and toss through the rice. Toss through the lettuce and spring onion. Serve.
Note
• I love eating mine with Koon Yick chilli sauce and lemon for extra zing.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Curing What Ails Ya
