Salmon Fried Rice

• 3.5 oz long-grain rice
• 1 tbsp vegetable oil
• 6.25 oz skinless salmon fillet, bones removed, cut into 3/4 inch pieces
• 1/2 None small red bell pepper, deseeded, chopped
• 1/2 None medium carrot, grated
• 2 None spring onions, thinly sliced on a bias
• 1.5 oz frozen peas
• 3 tsp soy sauce
• 1 tsp sesame oil
• None None lemon wedges, to serve

1. Line a baking tray with parchment paper. Combine rice and 1 cup water in a microwave-safe bowl. Cook on high heat for 6 mins, or until rice is tender and liquid has evaporated. Spread out over prepared tray and set aside to cool.
2. Heat a wok or large frying pan over high heat, add 2 tsp oil and swirl to coat surface. Working in batches, sear salmon. Set aside. Add remaining oil and stir-fry pepper and carrot for 2 mins, or until tender. Add spring onions and cook for 1 min. Add rice and peas and cook for 2 mins, or until tender. Return salmon to pan, add soy sauce and sesame oil and toss to coat. Serve with lemon wedges.

longgrain rice, vegetable oil, salmon fillet, red bell pepper, carrot, spring onions, frozen peas, soy sauce, sesame oil, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/21317 (may not work)