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Salmon flash-fried rice served on a plate with chopsticks

Salmon flash-fried rice

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Serve up a nutritious family dinner in just ten minutes with the help of some pre-cooked salmon fillets, frozen or canned mixed veg, and basmati rice

Nutrition: Per serving
NutrientUnit
kcal494
fat27g
saturates5g
carbs30g
sugars3g
fibre1g
protein32g
salt0.4g
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Ingredients

  • 2 tbsp toasted sesame oil
  • 2 spring onions, chopped
  • 2 large handfuls (or 200g) of mixed frozen or canned veg (peas, diced peppers, sweetcorn, diced carrot and chopped spinach)
  • 400g basmati rice, cooked
  • 1 tsp soy sauce, plus extra to serve (optional)
  • 1 tsp maple syrup
  • 2 eggs, beaten
  • 4 pre-cooked salmon fillets, flaked
  • chilli oil, to serve (optional)

Method

  • STEP 1

    Heat the oil over a high heat, then fry the spring onion for a minute or so, stirring all the time. Tip in the mixed veg and stir for another 2-3 mins until it’s all defrosted.

  • STEP 2

    Add the rice, soy sauce and maple syrup, still stirring, then add the beaten eggs, stirring for another 2-3 mins until it resembles egg fried rice. Gently stir through the flaked salmon, being careful not to break it up too much. Season and drizzle in more soy, if you like. Grown-ups can add chilli oil for an added kick.

Recipe from Good Food magazine, September 2021

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A star rating of 5 out of 5.3 ratings
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