As a Disaster Chef, making sure the rice is cold before trying to stir-fry it has been a revelation to me. I used to buy pre-packed egg fried rice because mine always looked like pebbledash, but this is the answer.
- Yield: 4 Servings
For the salmon
- umb-sized piece of fresh root ginger, peeled
- 1 garlic clove, crushed
- 2 tbsp runny honey
- 6 tbsp soy sauce
- 4 salmon fillets, skin on
For the rice
- 2 large eggs, lightly beaten
- ½ tsp salt
- 2 tbsp groundnut or vegetable oil
- 14 oz-1 lb 5 oz (400-600 g) cold, cooked rice
- 2 tbsp spring onions, finely chopped
How to Make It
- Preheat the oven to 180°C (350°F/Gas 4).
- Grate or finely chop the ginger into a bowl. Mix in the garlic, honey, and soy sauce.
- Dry the salmon with kitchen paper, then pour the soy marinade over it.
- Leave to marinate for up to 30 minutes if you’ve got time; unless it’s very hot, the salmon won’t need to go in the fridge. After marinating, put the fillets in an ovenproof dish, smoothing the rest of the marinade on top. Cover with foil.
- Cook in the oven for 12–15 minutes, taking the foil off after 8 minutes.
- Meanwhile, make the rice. Mix the eggs and salt in a small bowl and set aside.
- Heat a wok or large frying pan over a high heat until screaming hot. Pour in the oil.
- When it’s smoking hot (watch the smoke alarm!), carefully add the rice and stir-fry for 3–4 minutes, or until thoroughly warmed through.
- Pour the egg all over the rice and continue to stir-fry briskly for a couple of minutes.
- Add the spring onions and stir-fry briskly for another couple of minutes. Serve straight away with the salmon.