Fragrant Salmon & Tom Yum Fried Rice
with Fried Egg, Cucumber Rounds & Chilli
- Fish
- Soy
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Crustaceans
- Molluscs
We've taken those iconic spicy, sour and aromatic Thai flavours and tossed them straight into a fiery wok with juicy salmon and fluffy rice. Top it all off with a crispy fried egg and cool cucumber rounds to cut through the heat, and you’ve got a takeout-style winner ready in a flash.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1
Tomato
1
Cucumber
1
Long Chilli
1 packet
Makrut Lime Leaves
1
Lemon
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Ginger Paste
1 packet
Tom Yum Paste
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
2 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside.
- Meanwhile, thinly slice tomato and cucumber into rounds.
- Thinly slice long chilli (if using).
- Remove centre veins from makrut lime leaves, then very thinly slice.
- Slice lemon into wedges.
TIP: The makrut lime leaves are fibrous, so you want to cut them into small pieces!
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate and cover to keep warm.
- When the rice is done, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate and cover to keep warm.
TIP: Patting the skin dry helps it crisp up in the pan!
- Return frying pan to medium-high heat with a drizzle of olive oil, add ginger paste, makrut, and tom yum paste and cook until fragrant, 1 minute.
- Add cooked rice and the soy sauce, tossing until well combined, 1-2 minutes.
- Remove pan from heat, then add a generous squeeze of lemon juice. Season to taste.
- Divide fragrant tom yum fried rice between bowls.
- Top with salmon and fried eggs. Serve with cucumber, tomato and any remaining lemon wedges.
- Garnish with chilli and tear over coriander. Enjoy!
