Salmon Fried Rice

Name: Salmon Fried Rice
Ingredients: 3 1/2 ounces long grain rice; 1 tablespoon vegetable oil; 6 1/4 ounces skinless salmon fillet bones removed, cut into 3/4 inch pieces; 1/2 red bell pepper small, deseeded, chopped; 1/2 medium carrot grated; 2 spring onions thinly sliced on a bias; 1 1/2 ounces frozen peas; 3 teaspoons soy sauce; 1 teaspoon sesame oil; lemon wedges to serve

10 ingredients

2 steps

Ingredients

3 1/2 ounces long grain rice
1 tablespoon vegetable oil
6 1/4 ounces skinless salmon fillet bones removed, cut into 3/4 inch pieces
1/2 red bell pepper small, deseeded, chopped
1/2 medium carrot grated
2 spring onions thinly sliced on a bias
1 1/2 ounces frozen peas
3 teaspoons soy sauce
1 teaspoon sesame oil
lemon wedges to serve

Directions

1

Line a baking tray with parchment paper. Combine rice and 1 cup water in a microwave-safe bowl. Cook on high heat for 6 mins, or until rice is tender and liquid has evaporated. Spread out over prepared tray and set aside to cool.
2

Heat a wok or large frying pan over high heat, add 2 tsp oil and swirl to coat surface. Working in batches, sear salmon. Set aside. Add remaining oil and stir-fry pepper and carrot for 2 mins, or until tender. Add spring onions and cook for 1 min. Add rice and peas and cook for 2 mins, or until tender. Return salmon to pan, add soy sauce and sesame oil and toss to coat. Serve with lemon wedges.