Salmon, Chilli and Lime Fried Rice
Salmon, Chilli and Lime Fried Rice



  • 1 tbsp veg oil
  • 4 spring onions, greens and whites separated, finely sliced
  • 1 sliced red chilli
  • 2 crushed garlic cloves
  • 500g cooked brown rice
  • 150g chopped spinach
  • 450g quality tinned salmon, drained and broken into chunks
  • 3 tbsp sweet chilli sauce
  • 15g chopped coriander
  • 40g chopped peanuts
  • Heat the oil in a wok and add the whites of the spring onions and the chilli, and fry for 30 seconds. Toss in the garlic, fry for 30 seconds more and then add the rice and stir-fry for 3 mins until piping hot. Stir in the spinach and fry for 3 mins or until wilted.
  • Stir in the tinned fish, lime juice and chilli sauce. Toss gently to coat everything and cook for 2 mins, then scatter with the greens of the spring onions, peanuts and coriander leaves to serve.
10 mins
4 serving

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