My sister is coming to stay. She is flying back from Germany after spending a week visiting old haunts – our father was in the Air Force and we were based near Dusseldorf when she was born. Anyhow, I expect she will be tired and hungry when she gets here so I thought I would find a tasty veggie recipe (she is a pescatarian) that won’t take me too much time in the kitchen which will give us plenty of time for a really good catch up. If you’re not keen on salmon, this rice would be totally scrummy with baked baby ribs that have been sprinkled with five spice.
SOY CURED EGG FRIED RICE WITH SALMON FILLETS
Ingredients serves 4
350g cooked basmati rice
30ml light soy sauce
20ml dark soy sauce
100ml rice wine vinegar
8 egg yolks
Handful crispy shallots (works well using shop bought ones if you prefer)
4 boneless salmon fillets with skin on
2 tbsb runny honey
Juice of a half a lemon
How to prepare
Cook the rice the night before (or use up leftover rice).
To make the soy cure, mix the soy sauces, rice wine vinegar and sugar together. Drop the egg yolks into the cure and leave for an hour.
If making crispy shallots, slice them very finely and shallow fry in vegetable oil until golden brown.
In a frying pan, add a drizzle of oil (or a couple of sprays of 1 cal olive oil) and place the fillets skin side down for 3 mins until super deliciously crispy. Turn over and cook for another two minutes. Keep warm.
Take the egg yolks out of the mixture and beat with a fork. Heat up a pan with some more oil and fry the cooked rice for 5 mins until slightly crispy. Add the beaten egg yolks and give it all a good stir so that everything is incorporated and the egg is just cooked.
Top with the salmon fillets and sprinkle over crispy shallots and cress.
Recipe from Erchen Chang at Bao and photograph by William Lingwood.
What to do with the egg whites? Make a very low fat omelette with them or check out our meringue recipes