Fried Rice

This has got to be my all time favourite store cupboard recipe! It's so quick and easy; and the best part is that you can throw in whatever you feel like or whatever you have in the fridge/freezer. For this recipe i've used salmon but you can easily substitute this for chicken, prawns, or extra vegetables! 

This is also a great way to avoid indulging on that oh-so-fattening and unhealthy takeaway, by making your own! This recipe definitely isn't the most healthy, but it's still a lot better than a takeaway. This recipe serves 1, however if you want to feed the whole family just double, triple or quadruple the ingredients accordingly.

Ingredients

1 salmon fillet

45g dry rice

1 handful of chestnut mushrooms, chopped (or any mushrooms you have hanging around) 

2 spring onions, trimmed and chopped

4 green beans, trimmed and chopped

1 tbsp sweet chilli sauce

3-4 tbsp dark soy sauce

1/4 tsp sesame seeds

Olive oil

Method

1. Ideally, the rice should be cooked the night before, cooled at room temperature and then stored in the fridge. However, if you're short on time, simply cook the rice according to packet instructions, allow to cool at room temperature and then use straight away. Make sure you do allow enough time for the rice to completely cool, or it won't fry properly. 
2. Next, start cooking the salmon (this is where you would also start to cook your chicken, prawns etc. if using). Add your salmon to a hot, oiled frying pan skin side down. Add the sweet chilli sauce to the salmon whilst it cooks. Once the salmon is pale pink and cooked halfway through, turn it over so the skin faces up and add the green beans to the pan as they take longer to cook and soften than the mushrooms and spring onions. 
3. When the salmon is almost cooked and the green beans have started to soften, add the mushrooms and the white parts of the spring onions. 
4. When all the ingredients are cooked, add the cold rice to the pan along with a little more oil. Gently flake the salmon with a fork or spatula and mix all the ingredients together (careful not to break the salmon up too much). Add the soy sauce to the pan, mix together and taste, add more soy sauce if needed. 
5. The rice is done when it looks slightly crispy and the colour starts to change. However, i've found the best way to tell if it's fried enough is to taste it. 
6. Transfer to a pan and sprinkle over the chopped green spring onions and toasted sesame seeds. (Toast sesame seeds in a hot, dry frying pan until they turn brown). 

Tuck in!