Taking your canned salmon to the next level. With the freshest eggy rice, red chillies and a handful of herbs. Drizzled with soy sauce. Delicious.
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Serves
4
Canned Salmon
Spring Onion
Egg
Soy Sauce
Garlic
Red Chilli
Cooked Rice
Coriander
Ginger
Salt
Vegetable Oil
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Serves
4
Canned Salmon
Spring Onion
Egg
Soy Sauce
Garlic
Red Chilli
Cooked Rice
Coriander
Ginger
Salt
Vegetable Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by dicing all your vegetables (spring onions, chilli, garlic and ginger).
Step 2.
Heat a frying pan with a glug of vegetable oil, add your chopped veg and stir (saving some chilli and spring onion for garnish). Add in your canned salmon and stir it through.
Step 3.
At this point, add the rice straight from the pouches. Fry for a couple of minutes.
Step 4.
Egg time. Crack your eggs into a bowl along with a big pinch of salt and whisk. Make a well in your frying pan and pour the whisked egg into the middle. Start mixing the egg with your spoon. As it cooks, fold it into the rice.
Step 5.
Drizzle over your soy sauce, scatter over your leftover chilli flakes, spring onions and chopped coriander, then tuck in!
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