Seared Salmon and Prawn Fried Rice

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Seared Salmon and Prawn Fried Rice

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

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lunch, Main, Seafood

Cuisine: Asian

Keyword: fried rice, Prawns, Seared Salmon, Seared Salmon and Prawn Fried Rice

Servings: serves

Author: Karina Carrel

Ingredients

For The Salmon and Prawns:

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

For The Rice:

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

US - Metric

Instructions

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.

Notes

*When cooking Salmon, a helpful way to know how it's cooked on the inside without cutting a fillet open is to see the different shade of colour rising on the sides of each fillet while it's pan frying.

Nutrition