Name: Salmon egg-fried rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: thumb-sized piece ginger grated; 1-2 garlic cloves grated; 2 tbsp low-salt soy sauce; ½ tbsp rice wine or sherry vinegar; 2 tbsp vegetable oil; 1 large carrot chopped into chunks; 175g pack baby corn & mangetout or sugar snap peas, chopped; 2 skinless smoked salmon fillets; 250g pouch cooked brown basmati rice; 2 eggs; hot sauce to serve

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Salmon egg-fried rice

Salmon egg-fried rice

Sophie Godwin – Cookery writer

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Serves 2 - 3

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.5 out of 5.98 ratingsRate

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An omega-3 rich, family friendly simple salmon supper. Let the kids choose how much heat they like by serving hot sauce on the table alongside

Dairy-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

thumb-sized piece ginger

grated
1-2 garlic cloves

grated
2 tbsp low-salt soy sauce
½ tbsp rice wine

or sherry vinegar
2 tbsp vegetable oil
1 large carrot

chopped into chunks
175g pack baby corn

& mangetout or sugar snap peas, chopped
2 skinless smoked salmon fillets
250g pouch cooked brown basmati rice
2 eggs
hot sauce

to serve

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Nutrition: per serving (3)

kcal432
fat23g
saturates4g
carbs24g
sugars4g

low
fibre3g
protein30g

high
salt1.7g

Method

step 1

Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and smoked salmon fillets. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
step 2

Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

Recipe from Good Food magazine, March 2017

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A star rating of 4.5 out of 5.98 ratings

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