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Thai fried rice with salmon
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Whip up a quick and delicious Thai fried rice meal with fresh salmon in just 30 minutes!
Ingredients:
  • 3 rashers short-cut rindless bacon
  • 2 stalks celery
  • 2 spring onions
  • 3 large gai lan (Chinese broccoli) leaves
  • 1 vine-ripened tomato
  • 2 Lebanese cucumbers
  • 1 lime
  • 2 x 200g pieces skinless salmon fillets, deboned
  • 80ml (1/3 cup) peanut oil or vegetable oil, plus extra, to rub
  • 48.80 gm oyster sauce
  • 1 clove garlic
  • 2 (x 250g) packets steamed basmati rice
  • 21.00 gm soy sauce
  • Bean sprouts, to serve
  • Coriander sprigs, to serve
Instructions:
  • First, heat the grill to high heat. While waiting, chop the bacon and celery into small 5mm pieces. Slice the onions thinly, saving the green part for the salmon and the white part for the rice. Finely shred the gai lan. Cut the tomato, cucumbers, and lime into thin wedges.
  • Prepare the oven tray by lining it with foil and lightly greasing it. Cut each salmon fillet into 4 slices horizontally and lightly rub them with extra oil. Arrange the slices on the tray, brush them with oyster sauce, and sprinkle half of the reserved green onions on top.
  • Grill fish until almost cooked through (about 4 minutes). While fish is cooking, heat a wok over medium heat. Stir-fry bacon in 2 1/2 tablespoons oil for about 3 minutes until golden. Add celery and crushed garlic, stir-fry for 2 minutes until starting to soften. Next, add tomatoes and white part of onions, stir-fry for 2 minutes until the tomato is soft. Finally, add rice and stir-fry for about 3 minutes until warmed through.
  • Create a space in the wok for the rice. Pour in the remaining 1 1/2 tablespoons of oil on the other side. Beat the eggs, pour them into the oiled side of the wok, and scramble until cooked through. Stir continuously using two chopsticks. Introduce the gai lan, soy sauce, and fish sauce into the wok, then stir everything together with the rice and eggs for about a minute, or until the gai lan wilts.
  • Spoon rice into bowls and stack with salmon, bean sprouts, coriander, and the rest of the green onions. Accompany with cucumber and lime wedges for serving.

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