• Recipe

    Adam Shaw | @at_dads_table

    Salmon and vegetable spicy stir fry with egg fried rice

    • Serves 2
    • Preparation time 5 mins
    • Cooking time 20 mins
  • Ingredients
    • 2 Salmon Fillets, 140g (F624)
    • 200g precooked wholegrain rice
    • or 200g Donald Russell Basmati Rice

    • Marinade
    • 1 tbsp soy sauce
    • 1 tsp rice vinegar
    • 1 garlic clove, grated
    • 2cm/1inch ginger root, grated
    • Sriracha sauce to taste

    • 1 tsp vegetable oil
    • 2 small carrots, diced
    • 1 red pepper, diced
    • 50g frozen sweetcorn & peas
    • 2 spring onions, sliced
    • 1 egg
  • Method
    1. Preheat oven to 200ºC/ fan 180ºC/ gas 6.
    2. Place salmon fillets onto a baking tray lined with baking paper and roast in oven for 12 minutes, remove, flake and set aside. Cook rice per packet instructions then set aside too.
    3. Whilst both are cooking stir together the marinade ingredients.
    4. Preheat a wok on medium-high with a splash of oil, add in carrots and pepper, cook until softened, then add sweetcorn and peas. Stir in the marinade, add spring onions then the precooked rice.
    5. Whisk the egg and pour over the rice mixture allowing it to set. Then mix well, stir in the salmon flakes and serve.
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