This Fried Rice With Smoked Mackerel Packs An Umami Punch

The following recipe and excerpt for Fried Rice with Peas, Carrots, Scallions, and Smoked Mackerel are from “The Fishwife Cookbook: Delightful Tinned Fish Recipes for Every Occasion” by Becca Millstein and Vilda Gonzalez. It’s available for purchase on Amazon.

Fried rice is the best excuse to always cook more rice than needed for any given meal. The beauty of making fried rice is that chilled day-old rice is actually preferable over freshly cooked, making it the perfect dish for revamping leftovers and using up the odds and ends of any vegetables you have on hand in the fridge. This version uses diced carrots, frozen peas, and lots of scallions, but please feel free to riff with whatever you have. Traditional fried rice often gets its umami hit from oyster sauce, but as we’re clearly in the market of sneaking in tinned fish wherever it’s reasonably possible, we decided to opt for the meaty, briny, umami-loaded punch of Fishwife’s oil-packed Cantabrian anchovies instead.

Fried Rice with Peas, Carrots, Scallions, and Smoked Mackerel

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesTotal time: 15 minutesServings:4 servings

Ingredients

• 2 tablespoons coconut oil
• 1 cup finely diced carrots
• 2 oil-packed Fishwife Cantabrian Anchovies, finely chopped
• 2 cups leftover cooked white rice, preferably from a long-grain variety
• 1 cup frozen peas, thawed
• 2 large eggs, thoroughly whisked
• 2 tins Fishwife Slow Smoked Mackerel, flaked
• 1 cup thinly sliced scallions
• 2 tablespoons soy sauce, plus more to taste
• 1 tablespoon toasted sesame oil
• Lime wedges, for serving

Instructions

1. In a large skillet, heat 1 tablespoon of the coconut oil over medium high heat. When the oil is hot but not smoking, add the carrots and anchovies. Cook until the anchovies have melted into the oil and the carrots have barely softened, 2 to 3 minutes.
2. Add the rice to the pan and flatten it out evenly so that as much rice as possible is making direct contact with the bottom of the pan. Cook, undisturbed, for about 5 minutes. Using a spatula, gently peek at the bottom of the rice. It should be deeply golden and crispy. If it’s not, allow it to cook for a few more minutes. Add the peas. Stir to evenly distribute everything in the pan.
3. Reduce the heat to medium-low and use the spatula to push the rice and veggies over to one side. Add the remaining 1 tablespoon of coconut oil to the empty space in the pan, then pour in the eggs. Gently scramble the eggs until soft curds form, then slowly reincorporate the rice and veggies.
4. Add the mackerel, scallions, soy sauce, and sesame oil. Stir to evenly incorporate everything and cook for another minute or two to allow the mackerel to warm through and the flavors to come to life. Taste for seasoning and adjust with more soy sauce if necessary. Serve with lime wedges.

Keywords:Budget, Dinner, Dinner Recipes, Fried Rice, Lunch, Lunch Recipes, Pescatarian, Rice, Seafood, Vegetables

• Budget
• Dinner
• Dinner Recipes
• Fried Rice
• Lunch
• Lunch Recipes
• Pescatarian
• Rice
• Seafood
• Vegetables