Makes: 2 servings
Time: 20 Minutes
Egg-fried rice is a classic Chinese-style dish. By adding omega-rich salmon, it will become very nourishing and full of deep flavour!
2 tbsp soy sauce
2 tbsp honey
pack boneless salmon fillets
3 tbsp vegetable oil
3 garlic cloves, thinly sliced
1 red chilli, thinly sliced
2 spring onions, thinly sliced
2 eggs, lightly beaten
300g cooked white rice
Preheat the oven to gas 4, 180°C, fan 160°C. Mix the soy sauce and honey together and brush it all over the salmon. Line a small baking tray with foil and cover with 1 tbsp of the oil. Pop the salmon on the tray skin-side down and bake in the oven for 8-14 mins, depending on how well done you like it.
Heat the remaining vegetable oil in a large frying pan, add the garlic, chilli and spring onions and cook over a medium heat for 1 min. Now turn the heat up and add the eggs. Let them sizzle and set for a minute, then stir with a wooden spoon to break them up. Now add the rice and cook over a medium-high heat, stirring often, for 5 mins.
When the salmon is ready, take it off the skin and flake it with a fork in the baking tray, mixing it with the caramelised soy and honey juices. Stir it through the rice and taste it – you may need to add a little bit of salt. The fish skin should be crispy, so if you like it, crumble it over the finished dish and serve immediately.
Source: Tesco Real Food
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