Japanese Mackerel & Cabbage Fried Rice

Finely shred 150 g of green cabbage. Slice 20 g of green onions. Drain 150 g of canned mackerel and gently flake it into bite-sized pieces with a fork.

In a small bowl, crack 2 eggs and beat them lightly with a pinch of salt.

Heat 10 ml of vegetable oil in a large non-stick skillet over medium-high heat. Pour in the beaten eggs and scramble quickly for about 1 minute until they are just set but still soft. Transfer the scrambled eggs to a plate and set aside.

In the same skillet, add the remaining 10 ml of vegetable oil. Add the 150 g of shredded green cabbage and sauté for 2 minutes until it begins to wilt but still retains a slight crunch.

Add 450 g of cold leftover basmati rice (reserved from Day 4) and the 150 g of flaked mackerel to the skillet. Stir-fry for 3 to 4 minutes, using your spatula to break up any clumps of rice and pressing it down slightly to allow it to crisp up and heat through.

Return the scrambled eggs to the skillet. Drizzle 15 ml of soy sauce and 10 ml of toasted sesame oil over the rice. Toss everything vigorously for 1 minute to evenly distribute the flavors.

Stir in the 20 g of sliced green onions, remove from heat, and serve immediately.