Salmon and mushroom egg fried rice recipe

This salmon and mushroom egg fried rice is a Chinese-inspired recipe that's high in omega 3 and really quick to make. You can either use a variety of mushrooms for this recipe, or you can use just regular closed-cup mushrooms if you don't have anything else at home. If you find yourself reaching for the takeaway menu, think again and go with this recipe - you'll save money and you'll have it on the table in the same amount of time, if not less! Plus, it's healthier too, as you know exactly what's going in and there aren't any hidden sugars or fats that you might get in a takeaway or microwave meal.

Ingredients

• 175g (6oz) Jasmine rice
• 100g (4oz) frozen peas
• 350g (12oz) salmon fillets
• 30ml (2tbsp) groundnut oil
• 350g (12oz) sliced mixed mushrooms such as closed cup mushrooms, open cup mushrooms, Portobello, shiitake mushrooms
• 3 eggs, beaten
• 45ml (3tbsp) light soy sauce
• 15ml (1tbsp) sesame oil
• Juice of half a lemon

Method

1. To make this superfood recipe, cook the rice in boiling salted water for 10 mins or until tender. Add the peas for the final 2 mins of cooking time. Drain in a sieve and set aside.
2. Place the salmon in a frying pan, add 6tbsp water and bring to the boil. Cover and simmer for 8 mins or until the fish is cooked through. Transfer to a plate, remove any skin and break the flesh into flakes. Set aside.
3. Heat a wok over high heat and add half the oil. Beat the eggs and add to the pan, cook, stirring until the egg is scrambled. Transfer to a plate. Wipe out the wok, return it to the heat and when hot, add the remaining oil. Add the mushrooms and stir fry for 2 mins until softened.
4. Add the rice, peas, salmon, eggs, soy sesame and lemon juice and gently stir to mix. Heat until piping hot before serving.

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