STICKY SALMON FRIED RICE

This quick and easy recipe combines perfectly cooked rice, caramelized salmon chunks, and a medley of colourful vegetables, all brought together with a savoury blend of soy and oyster sauces.

PREP 15m

COOK 20m

TOTAL 35m

SERVES 1

Ingredients-

  • 1 tsp sesame oil

  • 1 small salmon fillet, diced

  • 1 tsp cornflour, 1 tsp soy sauce, 1 tsp honey

  • 1/2 mug mixed vegetables (onions, peppers, peas, sweet corn, carrots, cooked broccoli/asparagus/green beans)

  • 1/2 mug cooked 1-2 day old cold rice

  • 1 egg

  • 1 tbsp dark soy

  • 1 tsp light soy

  • 2 tbsp oyster sauce

  • Coriander & sesame seeds to garnish

Instructions-

  1. Prepare the Easy Rice:

    • Double the water to rice ratio.

    • Fry the rice in a small amount of oil until slightly golden.

    • Add double the water, bring to a boil for exactly ten minutes.

    • Without removing the lid, take off heat and let it steam finish for an additional 5 minutes.

    • Store in the fridge for the next day.

  2. Stir-Fry:

    • Scramble the egg in a small amount of oil and set aside.

    • In 1 tsp olive oil and a splash of sesame oil, fry the mixed vegetables until softened.

    • Add the cooked egg and rice to the pan, turn the heat to the highest setting, and fry for 2-3 minutes until piping hot.

  3. Fusion:

    • Make a well in the centre (if cooking the egg separately), scramble the egg, and mix through.

    • Add dark soy, light soy, and oyster sauce, mixing well.

    • Continue frying for an additional 2 minutes.

  4. Caramelized Salmon:

    • Drain the salmon, sprinkle with 1 tsp cornflour, and mix thoroughly.

    • Fry in a separate pan with hot oil, caramelizing the salmon chunks (approximately 3 minutes on each side).

  5. Assembly and Garnish:

    • Ensure the dish is piping hot, then serve.

    • Garnish with spring onions.

    • Taste and adjust by adding more dark soy if desired for a saltier flavor.

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