Salmon egg fried rice, superfuel by Annabel Karmel
- 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.
Ingredients
- 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
Method
- Cook the rice in boiling water according to the packet instructions. Drain and leave to cool.
- 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.
- Heat the oil in a wok. Add the onions, pepper, carrot and fry for 4 to 5 minutes.
- Add the garlic and fry for 15-20 seconds.
- Add the cooked rice, peas and sweetcorn and toss over a high heat.
- Add the hoisin sauce and soy, flake the salmon into the wok.
- 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.
- Add the scrambled egg to the wok and gently fold in and serve.
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