Salmon fried rice

Want Chinese takeaway but can’t face the calories?  Try this healthier alternative which is quick and easy to make and would probably be ready before you’ve had your takeaway delivered!

salmon fried rice

Serves one


60g Rice (I used basmati, could be white or brown)

1 egg, lightly whisked

1 Salmon fillet, skinned and chopped (you could use any meat or fish as your prefer)

2 Chestnut mushrooms, chopped

1 Tsp Ground nut oil

2 Tsp Sesame oil

1 Tbsp Soy sauce

Optional: chilli, sesame seeds to finish


1) Put your rice on to cook

2) Heat your pan (wok or frying pan) to a hot temperature so that everything cooks quickly.  Add a little sesame oil and swirl it around the pan to cover the surface

3) Crack the egg into a cup or bowl and whisk gently to combine.  You can test if the oil is hot enough yet by taking your fork and dripping a tiny bit of egg into it, if it cooks immediately it is ready.  Pour all the egg in, let it settle for 30 seconds, then break up by stirring with a wooden spoon or silcone spatula

4) When egg is cooked remove from pan and put to one side (I put it in the bowl I will eat from)

5) Add a very little ground nut oil and cook the salmon, turning when brown

6) Add mushrooms and stir at intervals until both mushrooms and salmon cooked through

7) Drained the rice and add to the salmon and mushroom with a dash of soy sauce and stir vigorously

8) Add the egg again and combine

9) Serve in a bowl with a drizzle of sesame oil and soy sauce.  Sprinkle with sesame seeds and chilli if you like

10) Enjoy a feast! Yummy

** Tip: you could substitute the salmon for chicken if you prefer and spice it up with a few dried chilli flakes


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