- Cook Time: 10 mins
- Serving: 2 - 3 Persons
Nutrition facts (per portion)
- Calories: 432
- Carbohydrate Content: 24g
- Fat Content: 23g
- Fiber Content: 3g
- Protein Content: 30g
- Saturated Fat Content: 4g
- Sodium Content: 1.7g
- Sugar Content: 4g
Salmon egg-fried rice Recipe
Salmon egg-fried rice is a Quick family recipe for 2 - 3 people, takes only 10 mins; recipe has ginger, garlic cloves and soy sauce.
Ingredients
- Vegetable Oil - 2 tbsp vegetable oil
- Egg - 2 eggs
- Carrot - 1 large carrot, chopped into chunks
- Soy Sauce - 2 tbsp low-salt soy sauce
- Garlic Cloves - 1-2 garlic cloves, grated
- Salmon Fillet - 2 skinless salmon fillets
- Ginger - thumb-sized piece ginger, grated
- Basmati Rice - 250g pouch brown basmati rice
- Baby Corn - 175g pack baby corn & mangetout or sugar snap peas, chopped
- Rice Wine - 1/2 tbsp rice wine or sherry vinegar
- Hot Sauce - hot sauce, to serve
Instructions
- 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.
- 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.
