1 1/2 cups Basmati rice (see note)
500g packet frozen vegetable mix
1 1/2 tablespoons vegetable oil
4 green onions, thinly sliced
3 teaspoons curry powder
2 x 150g hot-smoked salmon portions, skin removed, flaked
Step 1Cook rice in a saucepan of boiling, salted water for 10 to 12 minutes or until just tender, adding vegetables for the last 5 minutes.
Step 2Heat oil in a large, deep frying pan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add curry powder. Cook, stirring, for 1 minute or until fragrant. Add rice. Stir to combine.
Step 3Add vegetables and salmon. Season with salt and pepper. Cook for 2 to 3 minutes or until heated through. Serve.
- Low sugar
For best results, cook rice at least 2 hours in advance (or the day before, if possible). Cool rice, turning with a metal spoon to release heat. Place in an airtight container. Refrigerate until needed.
Timesaver shortcut: Use 450g packet basmati rice in 2 1/2 minutes.
Super saver: Use 2 x 150g portions fresh salmon, pan-fried, instead of hot-smoked salmon and save around $6.21 in total.
- Author: Tracy Rutherford
- Image credit: Steve Brown
- Publication: Super Food Ideas