photo of Salmon Fried Rice Recipe

This is one of our go to recipes for using up leftovers and by adding our Spaghetti Spice it adds layers of flavour from the nutmeg, cinnamon, chilli and turmeric.
Serves 3-4
Prep Time: 10 minutes
Cook Time: 20 minutes
1tbsp Groundnut oil or Vegetable Oil
1 Red onion finely sliced
1 Red pepper roughly diced
2cm Fresh ginger finely chopped
3 Cloves of garlic crushed
200g Cooked basmati rice (this needs to be cooked a few hours before or even the day before)
200g Flaked salmon (can be from leftovers of a cooked salmon fillet or you can buy it already flaked)
3 Eggs lightly mixed together
4 Spring onions, cut into 2cm pieces
80g Frozen peas
1tbsp Soy Sauce
1tbsp Sesame oil
Heat the oil in a wok until it is hot, add in the onion, garlic, ginger and red pepper and soften for around 8 minutes
Add in Freshly Spiced Spaghetti Spice Blend and stir through for a minute before adding half of the soy sauce and sesame oil
Mix in the eggs and keep them moving to scramble through keeping your pan hot throughout, this should only take about a minute
Add the rice and coat it in all the ingredients before adding in all the remaining ingredients including the soy sauce and sesame oil
Make sure everything is stirred together and evenly coated in all the sauce and spice, cook for 3 minutes, the rice should start to crisp a little

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