Salmon and Egg Fried Rice
A comforting salmon-and-egg fried rice that comes together in one pan. Flaky salmon and fluffy scrambled eggs make it rich in selenium, a mineral that supports normal thyroid function, all over nutty brown rice and sweet green peas.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 110gsalmon fillet, skinless
- 2largeeggs, beaten
- 180gcooked brown rice (preferably day-old, chilled)
- 60gfrozen peas
- 1tbspgluten-free tamari soy sauce
- 1tbspolive oil
- 2clovesgarlic, minced
- 2stalksspring onion, sliced
- 1tspfresh ginger, grated
- 1tsptoasted sesame oil
Instructions
- 01
Pat the salmon dry and cut into bite-sized cubes. Heat half the olive oil in a large non-stick pan or wok over medium-high heat.
- 02
Add the salmon cubes and cook for 3-4 minutes, turning gently, until just cooked through and lightly golden. Remove to a plate and set aside.
- 03
Add the remaining olive oil to the pan. Pour in the beaten eggs and scramble for about 1 minute until just set, then push to one side of the pan.
- 04
Add the garlic, ginger and white parts of the spring onion. Stir for 30 seconds until fragrant.
- 05
Tip in the cold brown rice and frozen peas. Stir-fry for 3-4 minutes, breaking up any clumps, until the rice is hot and the peas are tender.
- 06
Pour in the gluten-free tamari and toss everything together. Gently fold the salmon back in, being careful not to break it up too much.
- 07
Drizzle with toasted sesame oil, scatter over the green spring onion tops, and serve straight away.
Nutrition (per serving)
- Calories
- 800kcal
- Protein
- 44g
- Carbs
- 48g
- Fat
- 30g
- Fiber
- 6g
- Selenium
- 80mcg
- Zinc
- 2.8mg
- Iron
- 3.4mg
- B12
- 4.5mcg
- Iodine
- 60mcg
- Sodium
- 700mg
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