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Simple gluten free chinese style 'fakeaway' of salmon with fried rice

Chinese Salmon and Egg Fried Rice

Makes: 2 portions
Prep Time: 5 Mins
Cooking Time: 20 Mins

Nutritional info per serving

Calories 491kcals

Carbs 40g | Fat 6g | Protein 33g
Sugar 16g | Fibre 4g


2 Salmon Fillets
2 Eggs
120g Boiled Rice
2tbsp Tamari Soy Sauce or any Gluten Free Soy Sauce
100g Frozen Garden Peas
1 Packet Blue Dragon or Aldi's Oyster and Spring Onion Sauce


1. Place the salmon fillets in the centre of a griddle or frying pan and cook for a few minutes on each side until cooked through (when the fish is pale pink all the way through). Set aside and keep warm.

2. Cook the peas in a pan of boiling water.

3. While the fish is cooking, crack the eggs in a seperate frying pan, and beat as they are cooking to create an almost scrambled texture.

4. Add the rice to the eggs and mix the egg through, also add in the soy sauce and the peas once cooked. Mix well and split between plates.

5. Add the salmon to the plate with the rice, heat the Oyster and Spring Onion sauce through in the microwave and serve over the top of the salmon.

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