One Pot Rice & Salmon
Serves
2
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
5.2 oz (150 g) basmati rice
1 stock cube (vegetable, fish, or chicken)
2 tbsp (1 oz/30 ml) rice wine
2 tbsp (1 oz/30 ml) oyster sauce
2 tbsp (0.5 oz/15 ml) tamari
1 tbsp (0.5 oz/15 ml) sriracha
2 tsp (10 ml) sesame oil
2 cloves garlic, minced
2 large salmon filets (7 oz/200 g each)
2 fried eggs (optional)
chopped green onion (optional)
chili oil (optional)
Nutrition
(Per Serving)
Calories
778
Fats
34 g
Protein
50 g
Carbs
68 g
Instructions
- Rinse rice thoroughly. Place in bowl, cover with cold water, and stir well. Let soak for 10 minutes. Drain into sieve and rinse under cold water until water runs clear to remove excess starch and help rice cook evenly. Transfer to saucepan.
- In separate bowl, whisk 15 oz (450 ml) boiling water with stock cube until dissolved. Stir in rice wine, oyster sauce, tamari, sriracha, sesame oil, and minced garlic.
- Pour liquid mixture over rice in saucepan. Bring to a boil over medium heat.
- Nestle salmon filets on top of rice. Cover and reduce heat to low. Simmer gently for about 20 minutes, or until liquid is absorbed and salmon is cooked through.
- Remove from heat and let rest, covered, for 5 minutes. Serve with fried egg and garnish with chopped green onion and drizzle of chili oil, if desired.