Salmon egg-fried rice

• ginger↗thumb-sized piece

  grated

• garlic cloves↗1-2

  grated

• low-salt soy sauce↗2 tbsp tbsp
• rice wine↗½ tbsp tbsp

  or sherry vinegar

• vegetable oil↗2 tbsp tbsp
• large carrot↗1

  chopped into chunks

• baby corn↗175g pack g

  & mangetout or sugar snap peas, chopped

• smoked salmon fillets↗2 skinless
• brown basmati rice↗250g pouch cooked g
• eggs↗2
• hot sauce↗

  to serve

Step-by-step instructions

1. 1

   Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and smoked salmon fillets. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.

2. 2

   Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.