Seared Salmon and Prawn Fried Rice Crispy! Pan-seared Salmon and Prawns served over a warm bed of Chinese fragrant Fried Rice.
The best way to revamp any left over rice is frying it up into a fried rice and creating a completely new meal. But we didn’t want ordinary fried rice. I wanted Salmon and Prawns…seared to crisp perfection; and created this.
Having the pans going hot and searing and frying while filling the kitchen with the aromas of barbecuing seafood had all of our mouths watering before anything had hit the plates.
I don’t know about you guys, but whenever we order Chinese take-out (or Japanese), we always have a side of Fried Rice. It’s a staple, like a family cardinal rule that cannot be broken.
And it’s one of the only ways to get my kids eating peas and corn without any complaints. Because who doesn’t love Fried Rice?
And what a combination with the seafood over this rice. A beautiful meal for Chinese food lovers; for seafood lovers; and for food lovers in general.
Especially with some beer.
Seared Salmon and Prawn Fried Rice
Weight Watchers: 14pp per serve (2/3 cup cooked fried rice with prawns and 1 seared salmon fillet)
For The Salmon and Prawns:
- 4 x 150g | 5.2oz Atlantic salmon fillets , washed and pat dry with a paper towel
- 200 g | 7oz 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
For The Rice:
- 3 teaspoons sesame oil
- 2 eggs , lightly whisked
- 1 onion , finely chopped
- 1 clove garlic , crushed
- 2 green onions , halved, peeled and thinly sliced, divided
- 2 carrots , peeled and diced
- 2 cups (pre-cooked) long grain rice (white or brown rice)
- 1/2 cup (75g) frozen peas
- 1/2 cup sweet corn kernels , drained
- 2-3 tablespoons soy sauce (adjust to your tastes)
- 2 tablespoons Chinese cooking wine (or dry sherry or cooking wine)
- 1 teaspoon (extra) sesame oil
- finely sliced spring onion , to serve
Salmon and Prawns:
- 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.
Prepare Fried Rice:
- 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.