Salmon & Egg Fried Rice Bowls

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.