Spice up your regular midweek menu with colourful ingredients and have something to look forward to tonight!
Ingredients
- 130g (2/3 cup) jasmine rice
- 2 tablespoons kecap manis (see note)
- 1 tablespoon dark soy sauce
- 125ml (1/2 cup) peanut oil
- 2 teaspoons sesame oil
- 4 x 200g pieces salmon fillet, pin-boned, skinned
- 1 egg
- 1 teaspoon fish sauce
- 2 cloves garlic, thinly sliced
- 2cm piece ginger, cut into julienne (matchsticks)
- 1 small red onion, thinly sliced
- 150g snow peas, trimmed, thinly sliced on the diagonal
- 160g (1 cup) shelled peas
- 1/2 cup mint leaves, roughly chopped
- 1/2 cup coriander leaves
- Sliced long red chilli, to serve
Method
- Step 1Cook rice in a saucepan of boiling salted water for 15 minutes, then drain and rinse under cold water to cool and remove starch. Drain again. Spread rice over a large oven tray and place in the freezer for 30 minutes to dry out.
- Step 2Meanwhile, to make soy marinade, whisk together kecap manis, soy sauce, 1 tablespoon peanut oil and 1 teaspoon sesame oil in a large bowl. Using a sharp knife, cut salmon pieces in half lengthwise, then add to soy marinade and turn to coat. Cover and refrigerate until needed.
- Step 3Whisk together egg, fish sauce and remaining 1 teaspoon sesame oil in a small bowl. Heat 1 tablespoon peanut oil in a large wok over high heat. Pour egg mixture into wok, then tilt wok to thinly coat. Cook for 2 minutes or until omelette is just set, then slide onto a board. Roll up, then thinly slice widthwise. Set aside.
- Step 4Wipe wok clean with paper towel and return to heat. Add 2 tablespoons peanut oil, then add garlic, ginger and onion, and stir-fry for 1 minute or until garlic is golden. Add snow peas and peas, and stir-fry for a further 3 minutes. Add rice, mint and coriander, and stir-fry for 4 minutes or until rice is heated through. Remove wok from heat and cover to keep warm.
- Step 5Drain salmon. Heat remaining 2 tablespoons peanut oil in a large frying pan over high heat. Cook salmon for 30 seconds each side for medium-rare or until cooked to your liking.
- Step 6Divide fried rice among plates and top with salmon and chilli to serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
3571 kj
Energy
54g
Fat Total
12g
Saturated Fat
5g
Fibre
57g
Protein
184mg
Cholesterol
1263.14mg
Sodium
4g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
Allow an extra 30 minutes to dry rice. Tips: Kecap manis, available from supermarkets, is Indonesian sweet soy sauce. Use up leftover steamed rice from takeaways to make the fried rice and omit step 1.
- Author: Dominic Smith
- Image credit: Ben Dearnley
- Publication: MasterChef
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