Salmon & Egg Fried Rice Bowls
- Sep 10, 2023
- 1 min read
Here’s a recipe that been on repeat for a while now since they went down a storm with my boy’s. Loaded with nutritious goodies and ready in under 10 minutes… what’s not to love?
Serves 4
Marinade
1 tablespoon honey
1 tablespoon sesame oil
2 tablespoons soy sauce
4 salmon fillets - each cut into 3
1 tablespoons sesame seeds
Optional chilli & lime to serve
Rice
1 clove garlic
1 teaspoon grated ginger
2 pouches or cooked jasmine rice
200g sugar snap peas - chopped
2 eggs - whisked
4 spring onions - sliced
1 tablespoons sesame oil
1 tablespoon mirin
1-2 tablespoons soy sauce
Green veg to serve - I used pak choi
METHOD
Preheat the oven to 210 degrees c conventional.
Mix the marinade ingredients together in a bowl and coat the salmon cubes. Add to a baking sheet with parchment paper and cook for 5 minutes in the oven.
Sauté the ginger and garlic for one minute then add the sugar snaps. Cook for 2 minutes. Move to the side and pour in the egg and stir as you would scrambled eggs. While still wet add the cold rice and stir through breaking up the rice.
Plate up and spoon over the juices from the pan. Sprinkle with chilli and extra sesame seeds.
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Those salmon & egg fried rice bowls look so vibrant and comforting, and I really like how you’ve kept the ingredients simple yet full of texture with the sugar snaps, spring onions, and perfectly glazed salmon pieces—it’s exactly the kind of dish I’d happily make again and again, especially when I can snap a quick photo and drop a clean date stamp on it for my food diary adding text to image so each bowl is tied to a specific moment around the table.