Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Salmon & pea fried protein rice
Serves 2
Easy
Prep:
Cook:
Packed with salmon, edamame and peas, this quick dish will increase your protein intake and can be ready in just 25 minutes
Skip to ingredients
- 80g brown riceor 200g pouch microwave brown rice
- 2 tsp vegetable oil
- 4 spring onionswhite and green parts separated and finely chopped
- 1 carrotcut into thin matchsticks
- 2 garlic clovescrushed
- 10g gingerfinely grated
- 80g edamame beans
- 80g peas
- 1 salmon fillet(about 140g)
- 1 tbsp low-salt soy sauce
- 1 tsp sesame oil
- 1 eggbeaten
- 10g corianderroughly chopped
- ½ limejuiced
Nutrition: Per serving
- kcal517
- fat25g
- saturates5g
- carbs36g
- sugars7g
- fibre10g
- protein31g
- salt1.3g
Method
step 1
Cook the rice following pack instructions, then drain well (or use a pouch of microwave rice) and spread out on a plate or tray to cool slightly – this helps it crisp up nicely when frying.
step 2
Heat the vegetable oil in a large frying pan or wok over a medium-high heat and cook the white parts of the spring onions, the carrot, garlic and ginger for 2-3 mins until fragrant. Tip in the edamame and peas, and cook for another couple of minutes.
step 3
Flake the salmon into large chunks, discarding any skin. Add the cooked rice to the pan along with the soy sauce, sesame oil and beaten egg, tossing everything together until the egg is cooked and the rice is hot and lightly fried.
step 4
Gently fold through the salmon pieces and most of the coriander, letting it warm through for a minute or two. Squeeze over the lime juice and scatter over the remaining coriander and the green parts of the spring onions to serve.
