Rice with Mackerel and Eggs

This recipe is really simple quick and easy and delicious when your cupboard is like Mrs. Hubbard with nothing in your cupboards. Just those tins of mackerel that have been sitting there for ages this is a tasty way of using them up.

Serves 2 – 4    

Ingredients

• 200g rice
• ½ tsp Turmeric
• 1 vegetable stock cube
• 2 Boiled eggs (1 per person)
• 2 tablespoons oil (taken from the Mackerel tin)
• 1 tsp ginger
• 2 tsp curry powder
• 1 small onion (sliced)
• 50g frozen sweetcorn
• 50g frozen peas
• 2 tins mackerel fillets (in oil,)
• 2 Tbsp Lemon juice
• 1 Tbsp tomato puree
• 1 Tbsp soya sauce

 Method: 

Put washed rice in a pan with the turmeric and Vegetable stock cube and little salt. Boil the kettle and pour boiling water in to the pan the water should cover the rice about 3 – 4 inches above the rice bring the pan to boil pop the lid on leaving a small gap simmer for 10 minutes or until rice is cooked Drain and set aside.

To hard boil the eggs: Put the eggs in a saucepan and cover with boiled water from the kettle, cook for 5 minutes on a medium heat drain then run under cold water. Peel and cut the eggs in to 4 wedges.

Meanwhile, heat the oil in a wok or a large frying pan and briefly toast the curry powder and ginger. Add the onions and the lemon juice.
Add the tomato puree

Add the peas and sweetcorn

Add the rice and fry for about 5 minutes, add salt to your taste.

Add the mackerel and serve with the eggs on top.

Enjoy!
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