Fish Fried Rice

A great way to use up cooked rice – we always boil more than we need and freeze the rest for quick meals like this one. To keep this as healthy as poss I used canola oil which has omega oils in it. Choose a firm fish that will keep its shape when cooked – I used Nile perch (one of the few types of fish we can get here) but any thick white fish should do like cod or haddock though it may flake a little.

For 2

- 1 tablespoon of canola, vegetable or light olive oil
- 1 tsp on cumin
- 1 tsp or ground coriander seeds
- 1 large cup of cooked rice
- 1 medium sized onion finely chopped
- 1 large clove of garlic finely chopped
- 2 stalks of celery finely chopped
- 1 large ripe tomatoe finely sliced
- 2 white fish fillets cut into large bite sized chunks
- 1 small chilli finely chopped – optional
- 1 heaped teaspoon of ginger
- 1 dessertspoon of rice vinegar or lime juice
- 1 dessertspoon of fish sauce
- ½ dessertspoon of tamarind or pad thai sauce
- 1 dessertspoon of soy sauce (depending on how salty/sweet you like it)

- Heat the oil in a wok or large frying pan over a medium hear

- Fry the spices for minute or so

- Add the onion and soften

- Add the garlic and celery and fry until the celery is fairly soft

- Add the tomato and chilli if using and cook until tomatoes are liquid

- Add the fish and ginger and fry fish on all sides

- Add the rice and the rest of the ingredients

- Cook until fish is tender

· You could also add any of the following – cashew or peanuts, beaten egg, fresh coriander , tuna or crab meat, bean sprouts etc, etc, etc!