Serves
2
Prep Time
10 minutes
Cooking Time
10 minutes
Ingredients
- 1 tablespoon oil
- 1 egg, lightly beaten
- 1 spring onion, chopped, plus extra for garnish
- 1 clove garlic, crushed
- 250g microwavable rice, cooked following packet directions
- 1 cup frozen Birds Eye Carrot, Peas & Corn
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- 95g can John West Salmon Tempters - Olive Oil Blend, drained
Salmon Tempter Olive Oil Blend 95g
Method
STEP 1Heat 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.
STEP 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.
Tips
Spring onion curls are made by cutting the onion into long thin strips. Place strips into a bowl of iced water to curl.