Salmon flash-fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp toasted sesame oil
- 2 spring onionschopped
- 2 large handfuls (or 200g) of mixed frozen or canned veg(peas, diced peppers, sweetcorn, diced carrot and chopped spinach)
- 400g basmati ricecooked
- 1 tsp soy sauceplus extra to serve (optional)
- 1 tsp maple syrup
- 2 eggsbeaten
- 4 pre-cooked salmon filletsflaked
- chilli oilto serve (optional)
Nutrition: Per serving
- kcal494
- fat27g
- saturates5g
- carbs30g
- sugars3g
- fibre1g
- protein32g
- salt0.4g
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.
