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Chilli and lime salmon fried rice recipe

Chilli and lime salmon fried rice recipe

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This simple salmon fried rice uses wholegrain rice as a time-saving tip and nutty flavour. Scatter over fresh coriander and salted peanuts to serve and to make the most of this spicy, salty, sour classic. See method

  • Serves 4
  • Takes 25 mins
  • 418 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free

Ingredients

  • 1 tbsp vegetable oil​
  • 4 spring onions, whites and greens separated, both finely sliced
  • 1 red chilli, deseeded and sliced
  • 2 garlic cloves, crushed
  • 2 x 250g pouches wholegrain rice
  • 150g spinach, roughly chopped
  • 418g tin pink salmon, drained, skin and bones removed, fish broken into chunky pieces
  • 3 tbsp sweet chilli sauce
  • 1 lime, juiced​
  • 15g fresh coriander, leaves picked (or chopped)
  • 40g salted peanuts, chopped
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1755kj
    418kcal     21%

  • Fat

    16g 22%

  • Saturates

    3g 13%

  • Sugars

    3g 3%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 38.9g Protein 29.7g Fibre 2.5g

Method

  1. Heat the oil in a large frying pan or wok on a high heat until shimmering. Add the spring onion whites and the chilli, and fry for 30 secs until lightly golden in places. Add the garlic and fry for another 30 secs, stirring continually, until fragrant.
  2. Add the rice, breaking up the grains with your hands as it goes into the pan. Stir-fry for 2-3 mins, breaking any clumps, until the rice is piping hot and the grains have separated. Stir in the spinach and fry for 2-3 mins until wilted.
  3. Stir in the salmon, sweet chilli sauce and lime juice. Toss gently to coat everything in the sauce and cook for 1-2 mins until the salmon is piping hot. Scatter with the spring onion greens, coriander leaves and salted peanuts to serve.
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