Crispy Salmon Fried Rice

Ingredients

• 250 g salmon (cut into small cubes)
• salt (for seasoning salmon and rice; to taste)
• 400 g cooked rice (leftover rice works well)
• 1 egg
• 1 tbsp oil (plus a little oil for coating the rice and additional oil to heat the wok, as stated in the method; amount not specified)
• 100 g mushrooms (diced)
• 0.5 red capsicum (diced)
• 2 tsp soy sauce
• 2 lettuce leaves (sliced)
• black pepper (to taste)

Steps

1. 1

   Cut the salmon into small cubes. Sprinkle with salt, gently mix, and leave to marinate for 15 minutes. Pat dry before cooking.

2. 2

   Dice the mushrooms and red capsicum, then slice the lettuce.

3. 3

   Crack the egg into the cooked rice. Use your hands to break up any clumps and coat the grains. Add a little salt and drizzle in a little oil; mix to help keep the grains separate.

4. 4

   Heat oil in a wok. Add the salmon in a single layer and sear for about 1 minute before flipping. Cook until golden on both sides, then remove and set aside.

5. 5

   Add the diced mushrooms to the same wok and stir-fry for about 2 minutes.

6. 6

   Add the rice and diced capsicum. Stir-fry over high heat until the grains are loose and separated.

7. 7

   Return the salmon to the wok. Drizzle in the soy sauce and toss a few times to combine.

8. 8

   Add the sliced lettuce and black pepper. Give everything a final toss until cooked through, then serve.

Notes

The source does not specify the amount of oil used to coat the rice or heat the wok, nor an exact quantity of salt or pepper. The description says to pat the salmon dry; the spoken transcript describes cooking it until golden on both sides.

Nutrition per serving

• main
• dinner
• stir-fried
• wok-cooked
• gluten-containing
• dairy-free