Easy

Salmon egg-fried rice

Name: Salmon egg-fried rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Ingredients: thumb-sized piece ginger grated; 1-2 garlic cloves grated; 2 tbsp low-salt soy sauce; ½ tbsp rice wine or sherry vinegar; 2 tbsp vegetable oil; 1 large carrot chopped into chunks; 175g pack baby corn & mangetout or sugar snap peas, chopped; 2 skinless smoked salmon fillets; 250g pouch cooked brown basmati rice; 2 eggs; hot sauce to serve

3 servings

분량

10 minutes

활동 시간

20 minutes

총 시간

요리 시작

재료

thumb-sized piece ginger grated

1-2 garlic cloves grated

2 tbsp low-salt soy sauce

½ tbsp rice wine or sherry vinegar

2 tbsp vegetable oil

1 large carrot chopped into chunks

175g pack baby corn & mangetout or sugar snap peas, chopped

2 skinless smoked salmon fillets

250g pouch cooked brown basmati rice

2 eggs

hot sauce to serve

방향

Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and smoked salmon fillets. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.

Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

영양 정보

1회 제공량

칼로리

432

지방 전체

23 g

포화 지방

4 g

불포화 지방

트랜스 지방

콜레스테롤

나트륨

1.7 mg

탄수화물 전체

24 g

식이섬유

3 g

총 당류

4 g

단백질

30 g