What I'm cooking and eating

Tuesday, 14 April 2015

Salmon Fried Rice

I forgot to take a photo of this before eating it, and I don't think a photo of my empty plate would quite have the same effect!  It was excellent.

2 salmon fillets
½ cup uncooked white or brown rice (125 ml by volume)
1 small red onion
2 cloves garlic
1 block frozen ginger (or similar amount of grated, fresh ginger, or even ½ tsp dried powder)
1 piece turmeric root (optional, but I had some to use up)
1 fresh chilli (if you don't have one, use dried or powder)
A large amount (I can't be more specific - a soup mugful?) of frozen peas, sweetcorn and broad beans.  You could, of course, substitute other vegetables - broccoli would be nice, or mangetout, or whatever you fancy.
2 eggs
Chinese seasonings of your choice (soya sauce, 5-spice powder, whatever else)

Cook your rice as you usually do. Meanwhile, stir-fry the onion, garlic, ginger, chilli and turmeric root, if using, fresh vegetables if you're using them, and the frozen veg.  You can either fry the salmon in a separate pan, or cut it into chunks and stir-fry it with everything else, up to you.

Beat up the eggs with the seasoning, and add the cooked rice (you can cook this in advance, if you like - isn't it supposed to reduce the carb content? - but if you do, make very, very, very sure you chill it thoroughly and quickly) and eggs.  Stir until the eggs are cooked and everything is piping hot.  Serve at once, with chopsticks.

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