Thai fried rice with salmon

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Thai fried rice with salmon

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  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced

All you need is half an hour to prepare this fast and fresh salmon with Thai fried rice meal.

Featured in
Quick meals, Asian recipes

Ingredients

  • 3 rashers short-cut rindless bacon
  • 2 stalks celery
  • 2 spring onions
  • 3 large gai lan (Chinese broccoli) leaves
  • 1 vine-ripened tomato
  • 2 Lebanese cucumbers
  • 1 lime
  • 2 x 200g pieces skinless salmon fillets, deboned
  • 80ml (1/3 cup) peanut oil or vegetable oil, plus extra, to rub
  • 2 tablespoons oyster sauce
  • 1 clove garlic
  • 2 (x 250g) packets steamed basmati rice
  • 2 eggs
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • Bean sprouts, to serve
  • Coriander sprigs, to serve

Method

  • Step 1
    Preheat grill to high. Meanwhile, cut bacon and celery into 5mm pieces. Thinly slice onions, reserving green part for salmon and white part for rice. Thinly shred gai lan. Cut tomato, cucumbers and lime into thin wedges.
  • Step 2
    Line an oven tray with foil, then lightly grease. Cut each salmon fillet widthwise into 4 slices, then rub lightly with extra oil. Place slices together on tray, brush with oyster sauce, then scatter with half the reserved green part of onions.
  • Step 3
    Grill fish for 4 minutes or until almost cooked through. Meanwhile, heat a wok over medium heat. Add 2 1/2 tablespoons oil and bacon, and stir-fry for 3 minutes or until golden. Add celery and crush garlic over. Stir-fry for 2 minutes or until starting to soften. Add tomato and white part of onions, and stir-fry for 2 minutes or until tomato is soft. Add rice and stir-fry for 3 minutes or until warmed through.
  • Step 4
    Push rice to one side of wok. Add remaining 1 1/2 tablespoons oil to other side. Whisk eggs, add to oil side of wok, then cook, stirring with 2 chopsticks, until scrambled and set. Add gai lan and soy and fish sauces, then stir-fry with rice and eggs for 1 minute or until gai lan is wilted.
  • Step 5
    Divide rice among bowls and top with salmon, bean sprouts, coriander and remaining green part of onions. Serve with cucumber and lime wedges.

  • Low carb
  • Low sugar
  • Lower gi

Nutrition

  • 2894 kj

    Energy

  • 38g

    Fat Total

  • 9g

    Saturated Fat

  • 4g

    Fibre

  • 41g

    Protein

  • 193mg

    Cholesterol

  • 1902.09mg

    Sodium

  • 6g

    Carbs (sugar)

  • 46g

    Carbs (total)

All nutrition values are per serve

Notes

Top tip: Tilda Steamed Basmati Rice is available from supermarkets.

  • Author: Sophia Young
  • Image credit: Brett Stevens
  • Publication: MasterChef

Source: taste.com.au

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