Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
A quick salmon fried rice with eggs, peas, carrots, spring onions, ginger, garlic, lime, and soy sauce.
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Ingredients
lidded saucepan, large non-stick frying pan, mixing bowl, grater, knife, chopping board
Method
Dice the carrots, slice the spring onions and keep the green tops separate, grate the garlic and ginger, zest the lime, and cut the lime into wedges.
Rinse the rice, then cook in a lidded pan with 600ml water and a pinch of salt for 12 minutes. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
Pat the salmon dry and season lightly with salt and black pepper. Heat 1 tablespoon vegetable oil in a large non-stick frying pan over a medium heat, then cook the salmon for 3-4 minutes on each side until opaque and easy to flake. Lift onto a plate.
Beat the eggs with 1 teaspoon soy sauce. Add the remaining vegetable oil to the pan, pour in the eggs, and stir for 1-2 minutes until softly scrambled. Slide onto the salmon plate.
Add the carrots and white spring onion slices to the pan and fry for 3 minutes. Stir in the garlic, ginger, and lime zest for 1 minute, then add the rice, peas, and remaining soy sauce and fry for 4-5 minutes until the peas are hot and the rice is glossy.
Flake the salmon into large pieces. Fold the salmon, scrambled eggs, and most of the green spring onion tops through the rice for 1 minute, keeping the salmon in visible chunks.
Divide between bowls, scatter over the remaining spring onion tops, and serve with lime wedges for squeezing over.
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