Salmon Egg Fried Rice
Serves
3
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
1 thumb-sized piece root ginger, grated
2 garlic cloves, grated
2 tbsp tamari sauce
½ tbsp rice wine vinegar
2 tbsp olive oil
1 carrot, sliced
3.5 oz (100 g) Romano flat green beans, topped, tailed, chopped in half
3.5 oz (100 g) baby corn
2 skinless salmon filets
8.8 oz (250 g) cooked brown rice
2 eggs
hot sauce, to serve
Nutrition
(Per Serving)
Calories
398
Fats
18 g
Protein
29 g
Carbs
32 g
Instructions
- Mix the ginger, garlic, tamari sauce, and vinegar in a small bowl and set aside.
- Heat a large skillet or wok over medium heat. Add 1 tablespoon of olive oil to the wok, then add the vegetables and salmon. Sauté the salmon for 2 minutes on each side. Add the rice to the wok and stir to combine, flaking the cooked salmon into smaller pieces. Push everything to the side of the pan.
- Add the remaining oil to the wok and crack in the eggs, stirring until scrambled. Once cooked, stir the eggs through the rice and pour over the ginger and garlic sauce. Allow the mixture to simmer gently for 2 to 3 minutes.
- When ready to serve, divide the mixture into bowls and top with a drizzle of hot sauce.