Cod and Egg Fried Rice with Smoked Paprika

If your rice is dry or refrigerated, break up any clumps with your hands and let it come to room temperature while you prepare the other components.

Rinse the cod briefly under cold water to remove excess salt if needed, then pat dry with paper towels. Flake the cod into bite-sized pieces, removing any bones or tough skin.

Finely dice the yellow onion. Mince the garlic cloves until you have a rough paste.

Crack the eggs into a bowl and beat them with a fork until the yolks and whites are fully combined — no streaks of white remaining.

Heat 1 tablespoon of olive oil in a wide skillet or your Dutch oven over medium-low heat. Pour in the beaten eggs and let them sit undisturbed for about 30 seconds until they begin to set at the edges.

Using a wooden spoon, gently push the eggs from the edges toward the center in slow, sweeping motions. Let them rest briefly between each push. Continue until the eggs are just barely set but still creamy and slightly underdone — they will finish cooking in the rice. Transfer to a plate and set aside.

In the same pan, heat the remaining 3 tablespoons of olive oil over medium-high heat. Add the diced onion and cook, stirring occasionally, for 4 to 5 minutes until softened and translucent but not browned.

Add the minced garlic and cook for another minute, stirring constantly, until fragrant but not raw — you want to smell sweetness from the garlic, not sharpness.

Add the flaked cod and toss gently to coat in the oil and onion mixture. Cook for 2 minutes, letting the cod warm through and absorb some of the flavor.

Add the rice to the pan, breaking it up if needed. Toss everything together well, making sure every grain is coated in the golden oil. Spread the rice in an even layer and let it sit undisturbed for 1 to 2 minutes to develop a slight crispness on the bottom before tossing again.

Sprinkle the paprika, salt, and black pepper over the rice. Toss vigorously to distribute the seasoning evenly, breaking up any remaining clumps of rice.

Return the scrambled eggs to the pan and fold them gently into the rice, keeping the pieces large and silky rather than breaking them into tiny fragments. Cook for 1 more minute to warm everything through.

Remove the pan from the heat. Cut the lemon in half and squeeze one half generously over the rice, tossing as you go. Taste and adjust salt or pepper if needed.

Plate immediately while hot and fragrant. Cut the remaining lemon half into wedges and serve alongside for anyone who wants an extra bright kick.