Seared Salmon and Prawn Fried Rice

Name: Seared Salmon and Prawn Fried Rice
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 5.2 oz Atlantic salmon fillets x4 (washed and pat dry with a paper towel); 7 oz peeled and deveined prawns (fresh, or frozen and thawed, washed and pat dry with a paper towel); 1 tablespoon vegetable stock powder (divided); 1 tablespoon garlic powder (divided); 1 teaspoon sesame oil; 3 teaspoons sesame oil; 2 large eggs (lightly whisked); 1 large brown onion (finely chopped); 1 clove garlic (crushed); 2 stems green onions (halved, peeled and thinly sliced, divided); 2 large carrots (peeled and diced); 2 cups pre-cooked long grain rice (white or brown rice); 1/2 cup frozen peas; 1/2 cup sweet corn kernels (drained); 2 tablespoons soy sauce (adjust to your tastes); 2 tablespoons Chinese cooking wine (or dry sherry ); 1 teaspoon (extra) sesame oil; finely sliced spring onion ( to serve)

Crispy pan-seared Salmon and Prawns served over a warm bed of fragrant Fried Rice.

⏱️ 20 min 🔪 Prep: 5 min 🔥 Cook: 15 min 📊 Easy 👁️ 28 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

4 servings

5.2 oz Atlantic salmon fillets x4 (washed and pat dry with a paper towel)
7 oz peeled and deveined prawns (fresh, or frozen and thawed, washed and pat dry with a paper towel)
1 tablespoon vegetable stock powder (divided)
1 tablespoon garlic powder (divided)
1 teaspoon sesame oil
3 teaspoons sesame oil
2 large eggs (lightly whisked)
1 large brown onion (finely chopped)
1 clove garlic (crushed)
2 stems green onions (halved, peeled and thinly sliced, divided)
2 large carrots (peeled and diced)
2 cups pre-cooked long grain rice (white or brown rice)
1/2 cup frozen peas
1/2 cup sweet corn kernels (drained)
2 tablespoons soy sauce (adjust to your tastes)
2 tablespoons Chinese cooking wine (or dry sherry )
1 teaspoon (extra) sesame oil
finely sliced spring onion ( to serve)

Steps

Liberally season and rub the prawns and salmon fillets with the stock powder and garlic powder to season. Heat the sesame oil in a large nonstick pan (or wok) over medium - high heat. When oil is hot and beginning to smoke, add the seasoned salmon. Cook for 4-5 minutes on one side, or until golden and crispy on the outside and cooked half way up (or three-quarters) through the inside (*see notes). Turn fillets; reduce heat slightly and cook for a further 3-4 minutes more, or until cooked to your liking. Remove and transfer onto a plate. Add the prawns and cook for about 2-3 minutes or until they change colour and turn pink. Take off heat and remove from pan.
In the same pan, heat 1 teaspoon of the Sesame oil until just starting to smoke. Add in eggs and break up with your wooden spoon until they're cooked through and slightly golden; remove, set aside and keep warm.Add the remaining oil to the same pan and heat it through. Add the onion, garlic and green onions; fry while stirring until onions and garlic are translucent. Add the carrot and cook for a further 2 minutes until golden.
Add the soy sauce and Chinese wine to the pan/wok; stir everything through to combine; then add the rice, peas and corn. Stir-fry for 2 minutes, stirring occasionally, until the peas are heated through. Remove from heat; stir the reserved egg, prawns and (extra) sesame oil through the rice. Divide the fried rice between the serving plates; break up the Salmon into bite-sized pieces and place over the rice to serve. Sprinkle with remaining green onion slices.