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Scottish Fried Rice

world.food's picture
Ingredients
  Whitefish/Chub 8 Ounce, smoked
  Unsalted butter 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Onion 1 Medium, cut into 1/4-inch dice
  Garlic 4 Clove (20 gm), minced
  Curry powder 1 Tablespoon (Best Quality)
  Cayenne pepper 1 Pinch
  Rice 3 Cup (48 tbs), cooked
  Flat leaf parsley 2 Tablespoon, chopped
  Eggs 3 Large, lightly beaten
  Fresh chives 1 1⁄2 Tablespoon, snipped (For Garnish)
Directions

GETTING READY
1. To prepare the fish, remove and discard head, skin, and bones.
2. Shred the flesh into large pieces and keep aside.

MAKING
3. In a large nonstick skillet, heat butter and oil over medium-low heat.
4. Stir in onion and garlic and cook for about 8-10 minutes unit the onions wilt; stir occasionally.
5. Add curry powder and cayenne.
6. Cook stirring for 1 minute to mellow the flavors.
7. Add rice and parsley.
8. Using a fork, fluff rice and combine well.
9. Push the rice towards the edge of the skillet and make a well in the center.
10. Pour the egg in the well.
11. Cook the eggs for 1 to 2 minutes; stir with a fork until they scramble.
12. After the eggs are scrambled, fold the egg gently with the rice.
13. Remove the skillet from heat and add the flaked fish.
14. Fold gently to mix.

SERVING
15. Garnish with chives.
16. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Rice
Interest: 
Holiday, Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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