Regular fried rice takes lots of prep time, but this weeknight winner is a quick and easy alternative.
Ingredients
- 1 tablespoon peanut oil
- 3 eggs, lightly whisked
- 1 brown onion, finely chopped
- 1 x 450g pkt Sun Rice Brown Rice in 90 Seconds
- 150g (1 cup) frozen peas
- 1 x 425g can baby corn, drained
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 100g smoked salmon, chopped
Method
- Step 1Heat 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.
- Step 2Heat 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.
- Step 3Meanwhile, heat the rice following packet directions.
- Step 4Add 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.
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1531 kj
Energy
12g
Fat Total
3g
Saturated Fat
6g
Fibre
19g
Protein
175mg
Cholesterol
1270.8mg
Sodium
4g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Replace smoked salmon with 1 x 210g can pink salmon, drained, flaked.
- Author: Tracy Rutherford
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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