Salmon Rice One Pot
Directions
- 1Chuck the rice into a bowl and cover it with water. Stir well and leave for 10 minutes. Tip into a sieve and give it a good wash. Transfer to a saucepan.
- 2Whisk the water together with the stock cube and then add the rice wine, oyster sauce, dark soy, oyster sauce, sriracha, light soy, sesame oil and garlic. Pour over the rice and bring the stock to the boil over a medium heat.
- 3Add the salmon to the pan. Cover and reduce the heat to low. Cook for 20 minutes or until all the liquid has been absorbed and the salmon just cooked. If the rice needs more cooking time, remove the salmon so it does not overcook and give it another 5 minutes. Otherwise, remove from the pan from the heat and let it stand for 5 minutes.
- 4Add the spring onions and chilli oil. Serve immediately with a fried egg if you are using them.
Ingredients
- 300 g Basmati rice
- 450 ml boiling water
- 1 stock cube
- 2 tbsp rice wine
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp sriracha
- 2 tsp light soy sauce
- 2 tsp sesame oil
- 2 cloves garlic
- 2 salmon fillets
- 4 spring onions
- 0 chilli oil
- 2 fried eggs
Equipment
saucepanbowlsieve
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