MASTERPLAN WEEK 1

Serves 4-6

1258

SALMON EGG FRIED RICE

Rice, fish, eggs and veg... What's not to love?

But if the children are fussy about this as a one-pot dish, cook each item separately and serve up like a fun feast so that everyone can build their own bowl! Make it super fun and everyone will be chomping away in no time!

Btw - you can either cook the salmon on the hob or bake it in the oven for speed.

15 minCook Time

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Ingredients

• 3 tbsp sesame seed oil
• 500g salmon fillets
• 2 tbsp sweet chilli sauce
• 100g frozen onion
• 50g frozen garlic
• 50g frozen ginger
• 300g stir fry veg mix
• 250g microwave rice
• 2 eggs
• soy sauce for the table

Instructions

1. Heat sesame seed oil in wok-like pan
2. Coat salmon fillets in sweet chilli sauce and fry salmon fillets on a high heat for 5-10 mins depending on thickness of fillets. Once cooked, set aside between two plates to keep warm and continue cooking
3. In same pan, heat another tbsp sesame oil
4. Quickly brown frozen onion, frozen garlic & frozen ginger
5. Add stir fry veg and fry off for 1 min
6. Add microwave rice straight from pack and stir fry for 3 mins
7. Make a little pool in the bottom of the pan, crack the eggs into the bottom and mix gently into the rice to distribute chunks of scrambled egg through the whole dish
8. Either serve with salmon flaked through the whole dish or serve separately
9. ENJOY!

Nutrition

Calories

1258 cal

Fat

107 g

Carbs

37 g

Protein

37 g

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