Easy Mackerel Fried Rice (Korean Style)

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Make easy mackerel fried rice with canned mackerel, vegetables and Korean sauces. A quick, savoury one-pan meal packed with bold flavour.


Mackerel fried rice with vegetables and spring onion in a skillet

Introduction

Need a quick rice dinner with plenty of flavour? This mackerel fried rice turns a can of mackerel in tomato sauce into a savoury Korean-style fried rice with vegetables, gochujang and toasted sesame oil. It’s easy, budget-friendly and made in one pan, with the tomato sauce becoming a rich, glossy coating for every grain of rice.

The combination of canned fish, rice, vegetables and Korean-style seasonings gives this dish a comforting sweet, savoury and slightly spicy flavour. Using mackerel in tomato sauce is also a particularly convenient choice because the tomato sauce becomes part of the fried rice rather than going to waste. For the best texture, use cooked rice that has cooled down slightly so the grains stay separate instead of turning soft and mushy.

Key Ingredients & Their Role

  • Mackerel in tomato sauce → The main protein and a rich source of savoury flavour; its tomato sauce also helps create the fried rice glaze.
  • Cooked white rice → Provides the hearty base and absorbs all the sauce.
  • Wombak cabbage → Adds sweetness, moisture and a soft-but-tender texture.
  • Frozen carrot, corn and pea mix → An easy way to add colour, vegetables and natural sweetness.
  • Brown onion → Builds a savoury aromatic base.
  • Garlic → Adds depth and a fragrant savoury note.
  • Spring onion → The white part flavours the pan while the green part adds freshness at the end.
  • Gochujang → Brings Korean-style chilli heat, sweetness and fermented depth.
  • Oyster sauce → Adds rich savoury flavour and helps the sauce become glossy.
  • Soy sauce → Adds seasoning and umami without overpowering the tomato sauce.
  • Mirin → Adds gentle sweetness and helps balance the strong flavour of the fish.
  • Sugar → Balances the acidity of the tomato sauce.
  • Toasted sesame oil → Gives the finished rice a nutty, fragrant Korean-style finish.

Canned Mackerel Fried Rice

This canned mackerel fried rice is savoury, slightly spicy, sweet and deeply satisfying, with chunky flakes of mackerel throughout. Serve it hot on its own for an easy meal, or add a simple Korean side dish such as kimchi or pickled vegetables.

Recipe Details

Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Cuisine: Korean-style / Asian fusion
Estimated calories: Approximately 450–500 calories per serving, based on 4 servings. This is an estimate rather than a lab-tested figure and can vary depending on the brand of canned mackerel and sauces used.
Servings: 4

Ingredients

Rice & Mackerel

  • 3 cups cooked white rice (about 600–650g / 21–23 oz), preferably cold or cooled slightly
  • 1 large can mackerel in tomato sauce (425g / 15 oz)

Vegetables & Aromatics

  • 4 large wombak cabbage leaves, thinly sliced
  • ½ cup frozen carrot, corn and pea mix (about 75g / 2½ oz)
  • 1 small brown onion, finely diced
  • 1 tablespoon minced garlic
  • 2 spring onions, finely sliced, with the white and green parts separated
  • 1 tablespoon cooking oil

Balanced Sauce Mix

  • 1 teaspoon gochujang (Korean chilli paste)
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar

To Finish

  • 1 tablespoon toasted sesame oil
  • 1 pack roasted seaweed (gim), crushed (about 4-5g/0.15-0.18 oz)

Instructions

1. Mix the sauce 


Add the gochujang, oyster sauce, soy sauce, mirin and sugar to a small bowl. Whisk until well combined and set aside. Having the sauce ready before cooking makes the stir-frying much easier.

2. Sauté the vegetables and aromatics 


Heat 1 tablespoon cooking oil in a large skillet or wok over medium-high heat. Add the diced onion, minced garlic, spring onion whites and frozen carrot, corn and pea mix.

Stir-fry for about 3 minutes, or until the frozen vegetables have thawed and the onion has softened. Keep everything moving so the garlic doesn't burn.

3. Add the wombak cabbage 


Add the thinly sliced wombak cabbage and stir-fry for another 2 minutes. The cabbage should soften and become slightly glossy while still retaining some texture.

4. Add and flake the mackerel off the heat 


Turn the heat completely off. Pour the entire can of mackerel, including its tomato sauce, into the skillet. 

Use a spatula or fork to gently break the mackerel into chunky, bite-sized pieces. Gently remove and discard any large bones from the canned mackerel if desired. Keeping the heat off while you flake the fish helps you control how much you break it apart, so you can keep some satisfying chunks rather than turning it into a paste.

5. Simmer the sauce 


Turn the heat back to medium. Pour the prepared sauce mixture over the mackerel and vegetables.

Stir gently to combine without crushing the fish. Let everything bubble for about 2 minutes. The tomato sauce, gochujang and oyster sauce should combine into a thicker, glossy sauce that coats the vegetables and mackerel.

6. Stir-fry the rice 


Turn the heat up to high and add the 3 cups cooked rice.

Use the edge of your spatula to break up any clumps, then toss and fold the rice through the sauce. Stir-fry constantly for about 3 minutes, until the rice is steaming hot and evenly coated.

If you're using leftover rice, make sure it has been stored safely in the refrigerator and is reheated until piping hot throughout.

7. Finish with sesame oil, seaweed and spring onion 


Turn off the heat. Drizzle 1 tablespoon toasted sesame oil over the hot fried rice. Add 1 pack of roasted seaweed, crushed into small pieces, and scatter the sliced spring onion greens over the top.

Give everything one final gentle toss to distribute the seaweed and release the nutty sesame aroma. Serve hot.

Small tip: If your roasted seaweed is already seasoned and salty, you may want to taste the fried rice before adding any extra soy sauce or salt.

Tips & Substitutions

Use cooled rice

Cold or cooled cooked rice is ideal because the grains are firmer and less likely to become mushy during stir-frying. If cooking rice specifically for this recipe, spread it out slightly to cool before using.

Keep the mackerel chunky

Don't over-flake the fish. A few larger pieces make the finished fried rice more satisfying and give you a better contrast with the vegetables and rice.

Adjust the spice

The 1 teaspoon of gochujang gives the dish a mild-to-moderate chilli flavour. For a milder version, reduce it slightly. For more heat, add extra gochujang if desired.

Choose your canned mackerel carefully

Mackerel in tomato sauce is used as written in this recipe because the tomato sauce becomes part of the fried rice. If your can contains particularly large fillets, gently break them into manageable pieces rather than finely shredding them.

Frozen vegetables are convenient

There's no need to thaw the frozen carrot, corn and pea mix first. Add it directly to the pan and cook until heated through.

Make it gluten-free

Use gluten-free gochujang, oyster sauce and soy sauce, and check the labels of your canned mackerel and mirin to ensure all products meet your dietary requirements.

Storage

Cool leftovers promptly and refrigerate in a sealed container. For best quality, use within 1–2 days. Reheat thoroughly until steaming hot throughout before serving.

Serving idea

Serve the fried rice on its own for a simple meal, or pair it with kimchi, pickled vegetables or another light Korean-style side dish.

FAQ

Can I use canned mackerel in tomato sauce for fried rice?

Yes. It works particularly well because the tomato sauce can be incorporated directly into the fried rice, adding moisture and flavour.

What rice is best for mackerel fried rice?

Cooked white rice that has cooled down is ideal. The firmer grains are easier to stir-fry without becoming mushy.

How do I make mackerel fried rice less fishy?

The recipe uses mirin along with garlic, gochujang, oyster sauce and sesame oil to balance the strong flavour of the fish. Using the mackerel with its tomato sauce also gives the dish a richer overall flavour.

Can I use fresh vegetables instead of frozen vegetables?

Yes. You can replace the frozen carrot, corn and pea mix with similar vegetables you have available. Cut them into small pieces so they cook quickly.

Can I make this fried rice ahead of time?

It is best served freshly cooked, but leftovers can be refrigerated promptly and reheated thoroughly. Using properly cooled and stored rice is important for food safety.

Wrap-Up

This easy mackerel fried rice is a great way to turn a simple can of fish and leftover rice into a complete, flavour-packed meal. The combination of tomato sauce, gochujang, oyster sauce and sesame oil gives the rice plenty of character without requiring a long ingredient list.

If you enjoy quick Korean-style meals, this is definitely one to keep in your weeknight rotation. Would you try canned mackerel in your fried rice?

For another easy Korean-inspired idea, you can also check out my stir-fried kimchi recipe on CookWithJuyea.

Keyword

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