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
- Place cucumber, lime juice and a good pinch of salt in a bowl. Toss to combine and set aside.
- 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.
- Divide rice mixture between 4 bowls and top with the pickled cucumber, extra spring onion, coriander leaves and sesame seeds.
Recipe adapted from delicious.com.au
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