
- 0:20 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Spice up your regular midweek menu with colourful ingredients and have something to look forward to tonight!
Featured in
Asian recipes, Nutrition information
Ingredients
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130g (2/3 cup) jasmine rice
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2 tablespoons kecap manis (see note)
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1 tablespoon dark soy sauce
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125ml (1/2 cup) peanut oil
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2 teaspoons sesame oil
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4 x 200g pieces salmon fillet, pin-boned, skinned
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1 egg
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1 teaspoon fish sauce
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2 cloves garlic, thinly sliced
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2cm piece ginger, cut into julienne (matchsticks)
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1 small red onion, thinly sliced
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150g snow peas, trimmed, thinly sliced on the diagonal
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160g (1 cup) shelled peas
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1/2 cup mint leaves, roughly chopped
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1/2 cup coriander leaves
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Sliced long red chilli, to serve
Method
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Step 1Cook rice in a saucepan of boiling salted water for 15 minutes, then drain and rinse under cold water to cool and remove starch. Drain again. Spread rice over a large oven tray and place in the freezer for 30 minutes to dry out.
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Step 2Meanwhile, to make soy marinade, whisk together kecap manis, soy sauce, 1 tablespoon peanut oil and 1 teaspoon sesame oil in a large bowl. Using a sharp knife, cut salmon pieces in half lengthwise, then add to soy marinade and turn to coat. Cover and refrigerate until needed.
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Step 3Whisk together egg, fish sauce and remaining 1 teaspoon sesame oil in a small bowl. Heat 1 tablespoon peanut oil in a large wok over high heat. Pour egg mixture into wok, then tilt wok to thinly coat. Cook for 2 minutes or until omelette is just set, then slide onto a board. Roll up, then thinly slice widthwise. Set aside.
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Step 4Wipe wok clean with paper towel and return to heat. Add 2 tablespoons peanut oil, then add garlic, ginger and onion, and stir-fry for 1 minute or until garlic is golden. Add snow peas and peas, and stir-fry for a further 3 minutes. Add rice, mint and coriander, and stir-fry for 4 minutes or until rice is heated through. Remove wok from heat and cover to keep warm.
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Step 5Drain salmon. Heat remaining 2 tablespoons peanut oil in a large frying pan over high heat. Cook salmon for 30 seconds each side for medium-rare or until cooked to your liking.
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Step 6Divide fried rice among plates and top with salmon and chilli to serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
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3571 kj
Energy
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54g
Fat Total
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12g
Saturated Fat
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5g
Fibre
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57g
Protein
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184mg
Cholesterol
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1263.14mg
Sodium
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4g
Carbs (sugar)
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33g
Carbs (total)
All nutrition values are per serve
Notes
Allow an extra 30 minutes to dry rice. Tips: Kecap manis, available from supermarkets, is Indonesian sweet soy sauce. Use up leftover steamed rice from takeaways to make the fried rice and omit step 1.
- Author: Dominic Smith
- Image credit: Ben Dearnley
- Publication: MasterChef
Source: taste.com.au