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Ginger Salmon Egg Fried Rice with Peas and Spring Onion
Ginger and lime salmon with egg fried rice, carrots and peas. Cook and chill the rice ahead, then finish in two-serving wok batches.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
| Typical values | per serving |
|---|---|
| Energy | 765 kcal |
| Protein | 45g |
Cook mode
Cook and chill rice ahead
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.
Timer: 12 min