TODAY’S RECIPE: Salmon egg-fried rice

DELICIOUS with hot sauce on the side. SERVES 2-3

Ingredients

Thumb-sized piece ginger, grated 1-2 garlic cloves, grated 2 tbsp low-salt soy sauce ½ tbsp rice wine or sherry vinegar 2 tbsp vegetable oil 1 large carrot, chopped into chunks 175g pack baby corn & mangetout or sugar snap peas, chopped 2 skinless salmon fillets 250g pouch brown basmati rice 2 eggs Hot sauce, to serve

Method

1 Mix ginger, garlic, soy and vinegar and set aside. Heat 1 tbsp oil in a large pan or wok, then add the veg and salmon. Fry salmon for two minutes each side until it turns opaque. Add rice and stir, flake fish into large pieces, then move everything to the side of pan.

2 Add the remaining oil, 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 minutes more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.