Iron Chef Shellie

Smoked Trout Fried Rice with Fried Egg Relish

“This recipe comes from Perth's latest CBD bar; The Apple Daily. I found it in a copy of Delicious magazine from earlier on in the year, and knew I had to try it, as I was craving some hot smoked trout.”

Recipes | July 10, 2013

Smoked Trout Fried Rice with Fried Egg Relish

This recipe comes from Perth’s latest CBD bar; The Apple Daily. I found it in a copy of Delicious magazine from earlier on in the year, and knew I had to try it, as I was craving some hot smoked trout. 

The flavour combination of the curry paste mixed in with the scrambled eggs makes this fried rice extra special. Make it as spicy as you like by adding more or less chilli. The recipe does suggest serving with cucumber ribbons, so they would definitely help deal with spiciness. The corn kernels add a great sweetness to the dish, and the lime brings a nice tang.

Works great reheated for lunch the next day, and easy to conger up after work on a weeknight; tip – cook the rice the night before 😉

Smoked Trout Fried Rice with Fried Egg Relish
  1. 2 tbs sunflower oil
  2. 4 spring onions, thinly sliced
  3. 2 tsp finely chopped ginger
  4. 2 tsp finely chopped garlic
  5. 1 long red chilli, thinly sliced
  6. 4 cups cooked jasmine rice (from 1 1/3 cups (256g) uncooked rice), cooled
  7. 1 tsp caster sugar
  8. 200g hot-smoked trout, flaked
  9. 100g blanched corn kernels
  10. 2 tbs fish sauce
  11. Cucumber (cut into ribbons), coriander sprigs and lime wedges, to serve
Fried Egg Relish
  1. 1/4 cup (60ml) sunflower oil
  2. 2 tbs yellow curry paste
  3. 1 tbs grated palm sugar or brown sugar
  4. 2-3 small red chillies, thinly sliced
  5. 2-3 tbs tamarind puree
  6. 1 tbs fish sauce
  7. 3 eggs, lightly beaten
  8. 1tbs lime juice
  1. For the relish, heat oil in a wok over high heat. Stir-fry curry paste for 1-2 minutes until fragrant. Add palm sugar and stir-fry for 1 minute. Add chilli, tamarind and fish sauce, and stir-fry for 30 seconds or until just combined. Add egg and cook, stirring, for 1 minute or until scrambled. Remove from heat, add lime juice and set aside.
  2. Heat oil in a frypan over high heat. Cook onion, ginger, garlic and half the chilli, stirring for 1-2 minutes until fragrant. Add rice and sugar, stirring until hot. Add trout and corn, then cook for 1-2 minutes until warmed through. Add 1 tbs fish sauce.
  3. Combine remaining chilli and 1 tbs fish sauce in a bowl. Top fried rice with egg relish and serve with cucumber, coriander, lime wedges and spiced fish sauce.
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9 comments on “Smoked Trout Fried Rice with Fried Egg Relish
  1. Ashley - July 11, 2013 at 5:23 pm

    I looove a hearty flied rice! 😀

  2. msihua - July 11, 2013 at 10:06 pm

    Looks so exotic! I want to try it!

  3. Maureen | Orgasmic Chef - July 12, 2013 at 12:04 am

    That’s a delicious looking bowl of food. I’m hungry (again).

  4. Tina @ bitemeshowme - July 12, 2013 at 9:15 am

    The fried egg relish sounds amazing. I’ve not heard of that before!

  5. Ling - July 12, 2013 at 6:09 pm

    Amazing as usual!! :)

  6. GourmetGetaways - July 12, 2013 at 9:28 pm

    Wow! What a unique dish…I know I will have to try it )

  7. Daisy@Nevertoosweet - July 13, 2013 at 7:18 pm

    I have successfully passed this recipe to Mr Ricky Lau and hopefully he will make it for me soon :) Reminds me of the fried rice my mum use to make lol one of the few things she can make that’s edible!

  8. Hannah - July 14, 2013 at 12:30 pm

    This reminds me of the kedgeree my mum used to make, except fancypants.


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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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