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Salmon Fried Rice

  • 2 Serves
  • 10 minutes
  • 10 minutes

Recipe supplied by John West.



2 Serves*
1 tablespoon oil
1 egg, lightly beaten
1 spring onion, chopped, plus extra for garnish
1 clove garlic, crushed
250 g microwavable rice, cooked following packet directions
1 cup frozen Birds Eye Carrot, Peas & Corn
2 tablespoons soy sauce
1/2 teaspoon sesame oil
200 g can John West Salmon Tempters - Olive Oil Blend, drained
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Heat half the oil in a non stick wok or frypan over medium heat. Add egg and allow to set, stir to make scrambled egg. Cook for 1-2 minutes or until egg has cooked through. Remove from wok and set aside to keep warm.
  2. Heat remaining oil in the same wok. Add spring onion and garlic, cook for 1 minute. Stir in rice and frozen Birds Eye Vegetables and cook for 5 minutes, stirring regularly. Pour over soy sauce and sesame oil and stir to combine. Remove from heat and gently stir in John West Salmon. Spoon into serving bowls and serve garnish with extra spring onion.

Top Tips

Spring onion curls are made by cutting the onion into long thin strips. Place strips into a bowl of iced water to curl.

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