About this recipe:This is an extremely simple, yet delicious dish, made by stir-frying freshly cooked rice, onions, smoked salmon, peas and scrambled eggs. You can also use leftover cold rice for this recipe.
1.5 litres water
570g uncooked long grain white rice
3 tablespoons cooking oil, divided
2 eggs, beaten
1/2 onion, finely chopped
1 spring onion, chopped
115g smoked salmon, chopped
75g frozen peas
salt and freshly ground pepper, to taste
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Method Prep:20min › Cook:15min › Ready in:35min
Pour the water into a saucepan, add the rice and bring to the boil. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
Meanwhile, place 2 tablespoons of cooking oil into a large frying pan and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan and set aside.
Using the same frying pan, add the remaining 1 tablespoon oil and heat over medium heat. Stir in the onion and spring onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas and scrambled eggs and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.