Asian Salmon Fried Rice
Serves 2 people (with 1 lunch left over)
2 darnes of salmon
2 bags of 'boil in the bag' rice
4 cloves of garlic
5 tablespoons of soya sauce
3 tablespoons of oyster sauce
Parsley to garnish
1. Place the rice in a pot, bring to the boil and simmer for 16-18 minutes.
2. Meanwhile, place the chopped onions in a frying pan with a little extra virgin olive oil. Season
with salt and pepper and fry until softened. Next add in the mushrooms and garlic.
3.Add the salmon (cut into chunks). Season again with salt and pepper and cook for 5
4. Add the soya sauce and oyster sauce and cook for a further 5 minutes, tossing continuously
to ensure all of the salmon pieces are cooked through.
5. At this stage the rice will be cooked, add the rice into the fish mixture and bring the
ingredients together. If the mixture looks like it needs more sauce add more soya and oyster
sauce (as much as you need).
6. Continue to toss the rice for five minutes before dividing the contents of the wok into bowls
and garnishing with parsley.
- I definitely feel this dish is one that tastes a lot better than it looks. I got the thumbs up from
Molly and really enjoyed this dish for lunch today. Finding dinners that taste just as good at
lunch the next day is very important!
- If you have any other seafood lying around like a few mussels or prawns they would also be
delicious tossed into this fried rice.
- I'm delighted with my mini-herb garden this week (pictured above) thanks to the fantastic
range of herbs my Mom grows at home. I got scissors happy at the weekend, and excited to
to have fresh herbs for the week!
E-D Does It Give-away
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