Ingredients with Measurements:
- 2 Arbroath Smokies, filleted and chopped
- 3 cups cooked rice
- 2 eggs, beaten
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Heat the wok or frying pan over medium-high heat and add the vegetable oil.
2. Add the chopped onion and garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the chopped red and green bell peppers and stir-fry for another 2-3 minutes until softened.
4. Add the chopped Arbroath Smokie fillets and stir-fry for another 2-3 minutes until heated through.
5. Push the ingredients to one side of the wok or frying pan and add the beaten eggs to the other side. Scramble the eggs until cooked.
6. Mix the scrambled eggs with the other ingredients in the wok or frying pan.
7. Add the cooked rice to the wok or frying pan and stir-fry for another 2-3 minutes until heated through.
8. Add the soy sauce and salt and pepper to taste. Stir-fry for another minute.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 8g
Carbohydrates: 38g
Protein: 12g
Substitutions for ingredients:
- Arbroath Smokies can be substituted with any smoked fish.
- Red and green bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add some chopped chili peppers for extra heat.
- Add some chopped scallions for extra flavor.
Tips and tricks:
- Use cold, cooked rice for best results.
- Make sure the wok or frying pan is hot before adding the ingredients.
- Stir-fry quickly to prevent the rice from getting mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over medium heat until heated through.
Presentation ideas:
Serve in a bowl or on a plate.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with a side of steamed vegetables or a salad.
Troubleshooting advice:
- If the rice is too dry, add a little bit of water or chicken broth.
- If the rice is too wet, stir-fry for a few more minutes to evaporate the excess moisture.
Food safety advice:
Make sure the Arbroath Smokies are fully cooked before adding them to the fried rice.
Food history:
Arbroath Smokies are a type of smoked haddock that originated in the town of Arbroath, Scotland.
Flavor profiles:
Smokey, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Scottish