Salmon egg-fried rice recipe

Name: Salmon egg-fried rice
Yield: Serves 4
Ingredients: 2 tbsp soy sauce; 2 tbsp honey; pack boneless salmon fillets; 3 tbsp vegetable oil; 3 garlic cloves, thinly sliced; 1 red chilli, thinly sliced; 2 spring onions, thinly sliced; 2 eggs, lightly beaten; 300g cooked white rice

Created by The Tesco Recipes team

This super quick, easy salmon recipe is a delicious twist on a classic Chinese-style egg fried rice. By adding honey and soy the salmon caramelises beautifully in the oven and a delicious sweet kick is added. If you fancy a little more heat, leave in the chilli seeds.

See method

Serves 4
5 mins to prepare and 15 mins to cook
363 calories / serving

Dairy-free
Healthy

Shop your ingredients

Tesco Light Soy Sauce 150Ml
Aldi Price Match
2 tbsp soy sauce
£0.55
£3.67/litre
Stockwell & Co Honey 340G
Aldi Price Match
2 tbsp honey
£0.74
£2.18/kg
Tesco Boneless Salmon Fillets 4 Pack 520g
pack boneless salmon fillets
£9.25
£17.79/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
3 tbsp vegetable oil
£1.45
£1.45/litre
Tesco Large Garlic
3 garlic cloves, thinly sliced
£0.50
£0.50/each
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, thinly sliced
£0.51
£8.50/kg
Tesco Bunched Spring Onions 100G
2 spring onions, thinly sliced
£0.69
£6.90/kg
Tesco Large Free Range Eggs 6 Pack
2 eggs, lightly beaten
£2.10
£0.35/each
Tilda Everyday Rice 4Kg
This product's currently out of stock
300g cooked white rice

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Mix the soy sauce and honey together and brush it all over the salmon. Line a small baking tray with foil and cover with 1 tbsp of the oil. Pop the salmon on the tray skin-side down and bake in the oven for 8-14 mins, depending on how well done you like it.
Heat the remaining vegetable oil in a large frying pan, add the garlic, chilli and spring onions and cook over a medium heat for 1 min. Now turn the heat up and add the eggs. Let them sizzle and set for a minute, then stir with a wooden spoon to break them up. Now add the rice and cook over a medium-high heat, stirring often, for 5 mins.
When the salmon is ready, take it off the skin and flake it with a fork in the baking tray, mixing it with the caramelised soy and honey juices. Stir it through the rice and taste it – you may need to add a little bit of salt. The fish skin should be crispy, so if you like it, crumble it over the finished dish and serve immediately.