Jack Mackerel Fried Rice - with Crispy Skin Topping
Got leftover rice from yesterday? This is exactly what you want to make: a quick fried rice with smoked jack mackerel and crispy skin as a topping – savory, crunchy, and ready in no time.
Crisp up the jack mackerel skin in a dry pan. Drain on kitchen paper and set aside.
Heat oil in a wok or large pan over high heat. Fry the ginger briefly, then add carrot and spring onion and cook for 2–3 minutes.
Add the rice and fry over high heat. Let the rice sit occasionally so it becomes slightly crispy.
Push the rice to the side of the pan. Crack the eggs in, scramble them, then mix them through the rice.
Add the jack mackerel in coarse pieces, along with soy sauce and sesame oil. Stir briefly until everything is warm.
Crumble the crispy skin over the dish as a topping. Enjoy!
