Salmon egg-fried rice

Salmon egg-fried rice

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(5 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 2 - 3

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 

Nutrition and extra info

Nutrition: per serving (3)

  • kcal432
  • fat23g
  • saturates4g
  • carbs24g
  • sugars4g
  • fibre3g
  • protein30g
  • salt1.7g
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Ingredients

  • thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1-2 garlic cloves, grated
  • 2 tbsp low-salt soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • ½ tbsp rice wine or sherry vinegar
  • 2 tbsp vegetable oil
  • 1 large carrot, chopped into chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 175g pack baby corn & mangetout or sugar snap peas, chopped
  • 2 skinless salmon fillets
  • 250g pouch brown basmati rice
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • hot sauce, to serve

Method

  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 salmon. 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.

  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.

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Comments, questions and tips

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lizzafezza
17th May, 2017
3.8
Super quick and tasty for mid-week.
Frantic Flapjack
28th Mar, 2017
5.05
Really quick to make and very filling. Tasted lovely and very colourful. Highly recommended. I used a tin of sweetcorn and frozen peas instead of baby corn and mangetout.
Hawie
19th Mar, 2017
5.05
Quick, easy, and super-delicious - what more could you want?! (Oh yes! Healthy!!)
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