Atlantic Salmon Fried Rice

Recipe courtesy of Great Australian Seafood

Serves: 2 | Prep time: 10 minutes | Cook time: 20 minutes

Ingredients

• 150g Tassal hot smoked salmon, broken into small chunks
• 1 tbsp rice wine vinegar
• 1 tsp brown sugar
• 2 tbsp soy sauce
• 3 eggs, beaten
• 2 tbsp peanut oil
• ½ onion finely diced
• 5cm piece fresh ginger, grated
• 2 cloves garlic crushed
• 1 red pepper, diced
• 2 cups cooked rice (rice needs to be cooked the day prior)
• 1/2 cup frozen peas
• 2 green onions, finely sliced and extra for garnish
• Coriander sprigs or parsley for garnish

Method

1. Combine rice wine, brown sugar and soy sauce in a small bowl and set aside.
2. Heat ½ tablespoon peanut oil in a wok or skillet over medium heat and spread eggs in a thin layer. Cook for 1-2 minutes on each side. Remove from heat and allow to cool. Roll up and slice into thin strips.
3. Add the rest of the peanut oil to the wok/skillet. Sauté the onion for 1-2 minutes. Add ginger, garlic, red pepper cook for another 2 minutes.
4. Stir in the rice, green onions and peas and cook for 2 more minutes.
5. Mix through the soy, rice wine and brown sugar. Gently fold in the salmon and egg. Warm through.
6. Serve scattered with herbs and shredded green onions.