Salmon Egg-Fried Rice

11 25 825
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 2
Salmon Egg-Fried Rice
Health Highlights


1 piece, 1-inch Ginger root (peeled and grated)
1 clove(s) Garlic
2 tbsp Soy sauce, low sodium
1/2 tbsp Rice wine vinegar (or sherry vinegar)
2 tbsp Vegetable oil
1 large Carrots (peeled and chopped into chunks)
88 gm Baby corn cobs, frozen (thawed)
88 gm Sugar snap peas (chopped )
2 fillet (100g) Atlantic salmon, wild
250 gm Basmati rice, dry
2 medium egg Egg


Cook rice according to package instructions.

Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. 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.

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.

Nutrition Facts

Per Portion

Calories 825
Calories from fat 194
Calories from saturated fat 41
Total Fat 21.6 g
Saturated Fat 4.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 11.2 g
Monounsaturated Fat 8.2 g
Cholesterol 225 mg
Sodium 753 mg
Potassium 1070 mg
Total Carbohydrate 121 g
Dietary Fiber 4.6 g
Sugars 33 g
Protein 38 g

Dietary servings

Per Portion

Grain 3.5
Meat 1.1
Meat Alternative 0.5
Vegetables 2.4

Energy sources