Recipe courtesy of Great Australian Seafood
Serves 2 | 30 minutes
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
Combine rice wine, brown sugar and soy sauce in a small bowl and set aside.
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.
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.
Stir in the rice, green onions and peas and cook for 2 more minutes.
Mix through the soy, rice wine and brown sugar. Gently fold in the salmon and egg. Warm through.
Serve scattered with herbs and shredded green onions.