This Cooked Salmon Fried Rice, is a twist on the classic.
Fried rice is a family favourite because it’s so quick and easy to make, and this recipe is no different.
Perfect for lunch, dinner or as a side dish, Cooked Salmon Fried Rice is sure to be a real crowd pleaser with everyone in the family from the kids all the way up to the adults.
Easy to share, simply place the rice in the middle of the table and let everyone serve themselves.
Why you’ll love this Cooked Salmon Fried Rice
Salmon Fried Rice is just like the original, with the addition of delicious cooked salmon.
What’s great is that you don’t need to cook your salmon either, the Tassal Cooked Tassie Salmon comes ready to eat, so there’s one less ingredient you need to cook.
To add the salmon to the fried rice, simply flake the salmon apart and mix it through the dish to warm it up.
The Tassal Salmon Fillets, Naturally Smoked with Pepper have been cured in sea salt & smoked over beechwood until cooked through, to give it a nice smoky flavour. The Cooked Salmon is also a great source of protein and omega-3.
Cooked Tassie Salmon is perfect for everyday, either on it’s own, in salad, or in a rice dish just like this one.
Mouths of Mums are working with Tassal to bring you this recipe. Tassal Cooked Tassie Salmon comes ready to eat. It’s great source of protein and omega-3.
Ingredients (serves 4)
- 150g Tassal Tassie Cooked Salmon, Naturally Smoked, broken into small chunks
- 1 tablespoon rice wine vinegar
- 1 teaspoon brown sugar
- 2 tablespoons soy sauce
- 3 eggs, beaten
- 2 tablespoons peanut oil
- 1/2 onion finely diced
- 5cm piece fresh ginger, grated
- 2 cloves garlic, crushed
- 1 red pepper, diced
- 2 cups cooked rice (for best results cook rice the day prior)
- 1/2 cup frozen peas
- 2 green onions, finely sliced and extra for garnish
- coriander sprigs or parsley for garnish
Method
- Combine rice wine, brown sugar and soy sauce in a small bowl and set aside.
- Heat 1/2 tablespoon peanut oil in a wok or skillet over medium heat and spread eggs in a thin layer. Cook for 1-2 minutes on each side. Remove from heat and allow to cool. Roll up and slice into thin strips.
- Add the rest of the peanut oil to the wok/skillet. Saute the onion for 1-2 minutes. Add ginger, garlic, red pepper cook for another 2 minutes.
- Stir in the rice, green onions and peas and cook for 2 more minutes.
- Mix through the soy, rice wine and brown sugar. Gently fold in the salmon and egg. Warm through.
- Serve scattered with herbs and shredded green onions.
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mom111059 replied
- 13 Aug 2022 , 11:42 am
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