Take your canned salmon to the next level with eggy rice and a chilli kick!
A tasty, low calorie dish that’s perfect for fakeaway night or as a high protein meal prep option!
Total Time: 30 minutes
Macros Per Portion
Calories 401 Kcal
400g Canned Alaska Salmon
5 Spring Onions
3 Tbsp Reduced Salt Soy Sauce
2 Cloves of Garlic
2 Fresh Red Chillies
2 x 250g Pouches of Cooked Rice
Handful of Coriander (To Serve)
Large Knob of Ginger
Watch The Recipe Video
Start by dicing all your vegetables (spring onions, chilli, garlic and ginger).
Heat a frying pan with a glug of vegetable oil, add your chopped veg and stir (saving some chilli and spring onion for garnish).
Add in your canned salmon and stir it through.
At this point, add the rice straight from the pouches. Fry for a couple of minutes.
Egg time. Crack your eggs into a bowl along with a big pinch of salt and whisk.
Make a well in your frying pan and pour the whisked egg into the middle. Start mixing the egg with your spoon. As it cooks, fold it into the rice.
Drizzle over your soy sauce, scatter over your leftover chilli flakes, spring onions and chopped coriander, then tuck in!
From Our Friends At
This recipe is courtesy of our friends over at Mob Kitchen.
You can find this and other great options for you and your ‘Mob’ to try over at their website http://www.mobkitchen.co.uk/.