I made fried rice with the leftover broiled mackerel from last night’s dinner. It’s my first time to use fish to make fried rice. I took inspiration from the Cantonese chicken and salt fish fried rice that our favorite Chinese restaurant serves. I just made use of what it’s my fridge and got creative.
To make, I chopped a couple of stems of Chinese celery (this is more aromatic than a regular celery and its leaves are used as much as their stalks), diced half of an onion and shredded my leftover broiled mackerel.
Heat a pan and add a little oil, scramble one beaten egg and set aside. Add more oil to your pan and saute your onion until soft and translucent. Add about 2 cups cold cooked white rice (I used 2 cups half white and half brown which is what I usually make for my family) and stir fry on high heat for about 1-2 minutes . Add your scrambled egg, shredded fish and chinese celery. Season with salt and pepper. You may add a tablespoon of soy sauce if desired. Stir and cook until everything is heated through.