Ingredients
5ozAtlantic salmon fillets washed and pat dry with a paper towel
7ozprawns peeled and deveined, fresh or frozen, and thawed, washed and pat dry with a paper towel
1Tbspvegetable stock powder divided
1Tbspgarlic powder divided
1tspsesame oil
3tspsesame oil
2eggslightly whisked
1onionfinely chopped
1garlic crushed
2onions halved, peeled and thinly sliced, divided
2carrotspeeled and diced
2cupslong grain rice pre-cooked, white or brown rice
½cup peasfrozen
½cupsweet corn kernels drained
3Tbspsoy sauce adjust to your taste
2TbspChinese cooking wine or dry sherry or cooking wine
1tspsesame oilextra
spring onion finely sliced, to serve
Preparation
Liberally season and rub the prawns and salmon fillets with the stock powder and garlic powder to season. Heat the sesame oil in a large nonstick pan (or wok) over medium-high heat.
When the oil is hot and beginning to smoke, add the seasoned salmon. Cook for 4 to 5 minutes on one side, or until golden and crispy on the outside and cooked halfway up through the inside.
Turn fillets; reduce heat slightly and cook for a further 3 to 4 minutes more, or until cooked to your liking. Remove and transfer onto a plate.
Add the prawns and cook for about 2 to 3 minutes or until they change color and turn pink. Take off heat and remove it from the pan.
In the same pan, heat 1 teaspoon of the Sesame oil until just starting to smoke. Add in eggs and break up with your wooden spoon until they’re cooked through and slightly golden; remove, set aside, and keep warm.
Add the remaining oil to the same pan and heat it through. Add the onion, garlic, and green onions; fry while stirring until onions and garlic are translucent.
Add the carrot and cook for a further 2 minutes until golden.
Add the soy sauce and Chinese wine to the pan/wok; stir everything through to combine; then add the rice, peas, and corn.
Stir-fry for 2 minutes, stirring occasionally, until the peas are heated through. Remove from heat; stir the reserved egg, prawns, and sesame oil through the rice.
Divide the fried rice between the serving plates; break up the Salmon into bite-sized pieces and place over the rice to serve.
Sprinkle with remaining green onion slices.
