Salmon & Egg Fried Rice Bowls

Salmon & Egg Fried Rice Bowls Kicking the new year off in style and health with these tasty salmon bowls. Loaded with nutritious goodies and ready in under 10 minutes… what’s not to love? FYI kids go crazy these! Serves 4 Marinade 1 tablespoon honey 1 tablespoon sesame oil 2 tablespoons soy sauce 4 salmon fillets - each cut into 3 1 tablespoons sesame seeds Optional chilli & lime to serve Rice 1 clove garlic 1 teaspoon grated ginger 2 pouches or cooked jasmine rice 200g sugar snap peas - chopped 2 eggs - whisked 4 spring onions - sliced 1 tablespoons sesame oil 1 tablespoon mirin 1-2 tablespoons soy sauce Green veg to serve - I used pak choi METHOD Preheat the oven to 210 degrees c conventional. Mix the marinade ingredients together in a bowl and coat the salmon cubes. Add to a baking sheet with parchment paper and cook for 5 minutes in the oven. Sauté the ginger and garlic for one minute then add the sugar snaps. Cook for 2 minutes. Move to the side and pour in the egg and stir as you would scrambled eggs. While still wet add the cold rice and stir through breaking up the rice. Plate up and spoon over the juices from the pan. Sprinkle with chilli and extra sesame seeds.

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Step 1

Serves 4

Step 2

Preheat the oven to 210 degrees c conventional.

Step 3

Mix the marinade together in a bowl and coat the salmon cubes. Add to a baking sheet with parchment paper and cook for 5 minutes in the oven.

Step 4

Sauté the ginger and garlic for one minute then add the sugar snaps. Cook for 2 minutes. Move to the side and pour in the egg and stir as you would scrambled eggs. While still wet add the cold rice and stir through breaking up the rice.

Step 5

Plate up and spoon over the juices from the pan. Sprinkle with chilli and extra sesame seeds.