Dinner recipe
Ginger and lime salmon with egg fried rice, carrots and peas. Cook and chill the rice ahead, then finish in two-serving wok batches.
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Ingredients
3l lidded saucepan, two shallow rice cooling containers, 32cm nonstick deep wok of at least4l, oven and30x25cm roasting tray, 2l vegetable saucepan, clean food thermometer, scales and measuring jug, knife and chopping board
Method
For more than four servings, prepare separate batches of no more than four, using each batch’s share of every displayed amount below. Prepare the rice ahead: rinse it, add to a 3l lidded pan with 600ml of the water, bring to a simmer and cook covered on low for 10–12 minutes until absorbed and tender. Stand off the heat for 3 minutes. Spread in shallow containers, cool quickly and refrigerate ideally within 1 hour; use within 24 hours. Chill fully before frying. This cooling time is additional.
When ready to cook, heat the oven to 200°C conventional /180°C fan. Dice carrots 5mm, slice spring onions keeping green tops separate, and grate all garlic, peeled ginger and lime zest. Cut the zested lime into wedges. Check salmon for bones and place on a 30×25cm tray. Coat with 10ml oil. Use raw boneless salmon portions about 130g each, no thicker than 2.5cm.
Bake the salmon for 15–18 minutes until opaque and easy to flake. Check thickest centres with a clean probe for 75°C for 30 seconds; continue and recheck if needed. Meanwhile boil the remaining 1000ml water in a 2l pan. Add carrots for 5 minutes, then all frozen peas for 3 minutes or longer if their packet requires, until hot through and carrots tender. Drain well.
Beat all eggs with 5ml soy sauce. Divide the eggs, cooked vegetables, chilled rice, aromatics and cooked salmon into two equal batches for the base four servings. Use a 32cm deep nonstick wok; cook no more than two servings at a time. Keep the second rice and egg batch refrigerated until needed. Divide the oil remaining after the fish into four equal portions: an egg portion and a rice portion for each batch. Divide the remaining 40ml soy sauce equally between the two batches.
For each batch, heat that batch’s egg oil portion in the wok over medium-high heat. Scramble that batch’s eggs for 1–2 minutes until set, then remove to a clean plate. Add that batch’s rice oil portion, that batch’s spring onion whites, garlic, ginger and zest; stir for 1 minute. Add that batch’s rice and drained vegetables and that batch’s allocated soy sauce. Stir-fry for 4–5 minutes until steaming hot throughout, breaking up clumps.
Flake that batch’s salmon, checking for any remaining bones, and fold it and the scrambled eggs through the rice for 1 minute until hot. Serve this batch promptly; repeat the frying and folding stages with all the second batch ingredients. For more than four servings, repeat separate two-serving batches using each batch’s share of the displayed ingredients.
Scatter all green spring onion tops over the portions and serve with all lime wedges. Eat straight away. The chilled rice has now been reheated once; do not save this fried rice for another reheat.
