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Hot Smoked Salmon & Brown Fried Rice


Juice of 1 lime

½ a cucumber, chopped

2 T rice bran oil

100g bacon, chopped

1 C kimchi, squeezed and chopped, juice reserved

500g cooked brown basmati rice

1 T soy sauce

3 spring onions, chopped, plus extra to serve

¾ C shelled edamame beans (or peas)

300g hot smoked salmon, flaked

Coriander leaves and toasted sesame seeds to serve



  1. Place cucumber, lime juice and a good pinch of salt in a bowl. Toss to combine and set aside.
  2. Heat the oil in a wok, add the bacon and cook until starting to brown. Add the kimchi and cook for 1 minute or until fragrant.  Add the rice and cook for a further 2-3 minutes or until heated through.  Add the kimchi juice, soy sauce, spring onions and edamame, and cook for 2 minutes.  Add the salmon and stir gently to combine.  Cook for 1-2 minutes or until warmed through.
  3. Divide rice mixture between 4 bowls and top with the pickled cucumber, extra spring onion, coriander leaves and sesame seeds.


Serves 4

Recipe adapted from