Atlantic Salmon Fried Rice

Recipe courtesy of Great Australian Seafood

Serves 2 | 30 minutes

Ingredients

• 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

Method

1. Combine rice wine, brown sugar and soy sauce in a small bowl and set aside.

2. 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.

3. 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.

4. Stir in the rice, green onions and peas and cook for 2 more minutes.

5. Mix through the soy, rice wine and brown sugar. Gently fold in the salmon and egg. Warm through.

6. Serve scattered with herbs and shredded green onions.