Salmon and omelette fried rice

Cooking Fish Salmon and omelette fried rice

Regular fried rice takes lots of prep time, but this weeknight winner is a quick and easy alternative.

Lables: Low kilojoule Low sugar Lower gi Lactose free Milk free Shellfish free
  1. Heat a wok over medium heat. Add half the peanut oil and heat until smoking. Pour in egg and swirl to cover base. Cook for 2 minutes or until just set. Transfer the omelette to a plate and set aside to cool slightly. Roll up. Thinly slice crossways.
  2. Heat wok over medium-high heat. Add remaining peanut oil. Heat until smoking. Add the onion and cook, stirring occasionally, for 3 minutes or until soft.
  3. Meanwhile, heat the rice following packet directions.
  4. Add the rice, peas, corn and soy sauce to the wok. Stir-fry for 2 minutes or until the peas are heated through. Stir in the omelette, sesame oil and salmon. Divide the fried rice among serving dishes to serve.

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1 tbsp peanut oil
3 eggs, lightly whisked
1 brown onion, finely chopped
1 x 450g pkt Sun Rice Brown Rice in 90 Seconds
150g frozen peas
1 x 425g can baby corn, drained
2 tbsp soy sauce
1 tsp sesame oil
100g smoked salmon, chopped

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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