Fried Rice with Mackerel and Chili Paste

Flake the cooked mackerel, removing any large bones or skin if present. If using canned mackerel, drain it well and flake. Mince the garlic and slice the bird's eye chilies if using.

Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat (about 180°C). Add the minced garlic and sliced chilies (if using) and stir-fry for 30 seconds until fragrant.

Add the flaked mackerel to the pan and stir-fry for 1-2 minutes until slightly crispy. Push the mackerel to one side of the pan.

Add the Nam Prik Pao to the empty side of the pan and stir-fry for 30 seconds until aromatic, then mix it thoroughly with the mackerel.

Add the day-old jasmine rice to the pan. Break up any clumps with your spatula. Add the fish sauce and sugar.

Stir-fry vigorously for 3-5 minutes, ensuring the rice is evenly coated with the chili paste and heated through. Taste and adjust seasoning if needed.

Serve the Fried Rice with Mackerel and Chili Paste immediately. Garnish with fresh cilantro, a wedge of lime, and slices of cucumber on the side.