Salmon egg fried rice, superfuel by Annabel Karmel

Salmon egg fried rice
  • Serves: 4
  • Prep: 10 mins
  • Cook: 15 mins

An exciting salmon egg fried rice dish that introduces your little one to some new flavours. Eggs are a good source of high quality protein and are packed with vitamins and minerals. Both eggs and salmon provide essential omega 3 fatty acids so you have a supercharged combo. Introducing eggs early in the weaning process at around six months can also help protect babies against developing an egg allergy.

Suitable from around 12 months.


  • 125g basmati rice
  • 2 salmon fillets
  • 2 tbsp sunflower oil
  • 4 spring onions, finely diced
  • ½ red pepper, deseeded and finely diced
  • 1 small carrot, peeled and finely diced
  • 1 clove garlic, crushed
  • 2 tbsp tinned sweetcorn
  • 50g frozen peas
  • Reduced salt 1 ½ tsp hoisin sauce
  • Reduced salt 1 tsp soy sauce
  • Knob of butter
  • 3 large British Lion eggs
  • 1 tsp soy sauce


  1. Cook the rice in boiling water according to the packet instructions. Drain and leave to cool.
  2. Meanwhile, place the salmon fillets in a microwave safe dish and cover with clingfilm. Microwave the salmon for 3 ½ minutes. Pierce the fish with a fork in the centre to check the salmon is cooked through (or you can oven cook at 180˚C Fan). Set aside.
  3. Heat the oil in a wok. Add the onions, pepper, carrot and fry for 4 to 5 minutes.
  4. Add the garlic and fry for 15-20 seconds.
  5. Add the cooked rice, peas and sweetcorn and toss over a high heat.
  6. Add the hoisin sauce and soy, flake the salmon into the wok.
  7. Separately, beat the eggs in a small bowl with the teaspoon of soy sauce. Melt the butter in a small frying pan. Add the egg and stir over a medium heat until scrambled.
  8. Add the scrambled egg to the wok and gently fold in and serve.

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3.3 / 5 rating (93 votes)