Salmon Fried Rice
( SERVES 2 )
Heat half the Oil in a non stick wok or frypan over medium heat. Add Egg and allow to set, stir to make Scrambled Egg. Cook for 1-2 minutes or until Egg has cooked through. Remove from wok and set aside to keep warm.
Heat remaining Oil in the same wok. Add Spring Onion and Garlic, cook for 1 minute. Stir in Rice and Frozen Vegetables and cook for 5 minutes, stirring regularly. Pour over Soy Sauce and Sesame Oil and stir to combine. Remove from heat and gently stir in John West Salmon.
Spoon into serving bowls and serve Garnish with extra Spring Onion.
TIP: Spring Onion curls are made by cutting the Onion into 5cm lengths, then in half lengthwise and into thin strips. Place strips into a bowl of iced water to curl.