No Chop Golden Salmon & Rapid Rice
with Quick-Prep Garlic Veggies & Crispy Shallots
- Gluten
- Molluscs
- Wheat
- Soy
- Fish
- Eggs
- May contain traces of allergens
- Crustaceans
- Molluscs
Curl up with this delectable bowl brimming with sweet and tangy flavours for an Asian fusion flavour sensation. Pillowy wontons stuffed with prawn and chives sit atop a bed of fluffy, rice and sautéed veg.
Ingredients
1 sachet
Crispy Shallots
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Sweet Chilli Sauce
1 packet
Microwavable Basmati Rice
(Contains: Soy; May be present: Eggs.)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Asian Stir-Fry Mix
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook Asian sir-fry mix tossing, until tender, 5-6 minutes.
• Season to taste with salt and pepper. Transfer to serving bowls. Set aside.
• Return frying pan 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.
TIP: Patting the skin dry helps it crisp up in the pan!
• Microwave basmati rice until steaming, 2-3 minutes.
• In a small microwave-safe bowl, combine oyster sauce, sweet chilli sauce and the water (for the sauce).
• Microwave in 10 second bursts until fragrant and slightly thickened.
• Divide rapid rice and veggies between bowls.
• Top with salmon. Spoon over sticky sauce.
• Sprinkle over crispy shallots to serve. Enjoy!
